Grilled colorful vegetable plate

Name: Grilled colorful vegetable plate
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 large carrots; 1 red, yellow and green peppers; 1 (approx. 330 g) Courgette; 150 g Oyster mushrooms; 1 (approx. 300 g) Aubergine; 7-10 Tbsp Salt; 400 g Tomatoes; 1 collar Parsley; 4-5 Stem(s) Thyme; 1 Branch rosemary; 1 Lemon; 2-3 Garlic cloves; 75 ml Olive oil; 7-10 Tbsp black pepper; 7-10 Tbsp coarse salt

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 large carrots
1 red, yellow and green peppers
1 (approx. 330 g) Courgette
150 g Oyster mushrooms
1 (approx. 300 g) Aubergine
7-10 Tbsp Salt
400 g Tomatoes
1 collar Parsley
4-5 Stem(s) Thyme
1 Branch rosemary
1 Lemon
2-3 Garlic cloves
75 ml Olive oil
7-10 Tbsp black pepper
7-10 Tbsp coarse salt

Directions

1
Clean and wash the carrots, put them in boiling salted water and cook for 6-8 minutes. Remove, drain and cut into diagonally thick slices. Clean, wash and quarter the peppers.
2
Clean, wash and cut the zucchini into thick slices. Clean oyster mushrooms, wash if necessary. Clean and wash the aubergine, cut it into thick slices at an angle, place them side by side on a board and sprinkle with salt.
3
Clean, wash and cut the tomatoes into thick slices. Wash parsley, dab dry and hook finely. Wash thyme, dab dry and scrape the leaves off the stalks. Wash rosemary, dab dry and pluck the needles from the twig.
4
Wash lemon thoroughly and rub dry. Peel half of the peel very finely and hook very finely. Peel garlic and chop finely. Mix garlic, parsley, thyme, rosemary and lemon peel.
5
Stir in the oil. Season with salt and pepper. Dab aubergines dry with kitchen paper. Grill the vegetables one after the other in portions on the preheated electric grill while turning. Brush with the herb seasoning oil from time to time.
6
Sprinkle with coarse salt as desired. Green olives and ciabatta are delicious with it.