Grilled vegetables at the table

Cut the caps of the peppers and cut the peppers twice in length. Remove seed lists and seeds. Peel the pieces of paprika with a peeler. Cut the pieces into strips. Remove the ends of the courgettes and cut them into slices of 1 cm. Remove the ends of the eggplant and cut the aubergine widthwise into thin slices. Cut the peeled onions into thin rings. Remove the skins from the garlic cloves and press the toes over a large bowl with a press. Pour in the olive oil and mix oil and garlic. Now put all cut vegetables in the bowl and mix everything well. All pieces of vegetables must be covered with a thin layer of oil.

Roast, fry or grill the pieces of vegetables on the selected appliance (gourmetset, stone grill, teppanyaki) al dente or cooked.

Make sure the aubergine slices are completely cooked. Sprinkle the vegetables on the plate with (sea) salt and, if desired, with pepper.