Filter
Reset
Sort ByRelevance
Sandy LV
Grilled vegetables from the barbecue
Grilled carrots, eggplant, zucchini and flavored with balsamic vinegar and garlic.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue. Squeeze the garlic and mix with the oil and vinegar. Season with salt and pepper. Halve the tomatoes.
-
Cut the aubergine and zucchini into slanting thick slices. Drizzle all vegetables with the dressing.
-
Grill the vegetables on the barbecue in approx. 5 minutes until done. Turn halfway.
-
Slice the leaves of parsley. Place the vegetables on a plate, drizzle with the rest of the oil and sprinkle with the parsley.
Blogs that might be interesting
-
250 minSide dishonions, lemons, oil, ginger syrup, canjit, black peppercorns, bay leaves,marinated sweet and sour onions
-
30 minSide dishbaking flour, Broccoli, Red onion, Japanese breadcrumbs, dried thyme, unroasted hazelnuts, unsalted butter,cauliflower and broccoli florets
-
30 minSide dishnew potatoes in the shell, sea salt, olive oil, lemon juice, mustard, freshly ground black pepper, sweet-sour pickles, forest outing, chicory, Ardennerham,potato salad with Ardennes ham
-
85 minSide dishshallot, unsalted butter, dried laurel leaves, clove, cinnamon stick, cardamom pods, fresh orange juice, granulated sugar, sprout chicory, vegetable stock of tablet, breakfast bacon, fresh thyme, traditional olive oil,baked chicory in the oven
Nutrition
235Calories
Sodium0% DV3mg
Fat31% DV20g
Protein4% DV2g
Carbs3% DV9g
Fiber8% DV2g
Loved it