Grilled vegetables

Ingredients for Grilled vegetables

Instructions for Grilled vegetables

To prepare the Grilled vegetables recipe, please follow these instructions:

Mats: Lay the wood spikes in water ½ hour. Collect spring onions, asparagus and carrots for mats by putting 5-6 vegetables close to each other and collecting them 2-3 places by sticking small wooden spikes across them. Brush them with a little oil.

soles:
Cut eggplant and zucchini into 1½ cm thick slices lengthwise.

pesto:
Sprinkle walnut kernels and basil very well in a mortar and mix with olive oil, a little water and salt.

Brush the soles with this pesto.


Mats and soles are grilled over hot charcoal until they are golden on both sides.

For example, serve the grilled vegetables with a cold taztiki and good bread.