The season of summer vegetables in full swing (yes everything is shifted this year), and market stalls are filled with pretty colors. While these grilled vegetables of all colors is a bit like a summer table ! Then, to compose this table, I chose the mini yellow and green zucchini, eggplant mini, fresh onions, garlic and tomatoes in open fields tasty wish… all washed down with a drizzle of olive oil, et hop au four !
I often used this vegetable mixture to taste with grilled leg of lamb, this is a recipe that I make for a very long time and always treats us as a family. But these vegetables are perfect as what hot or cold, with pasta, grilled polenta or other grains.
So enjoy beautiful seasonal vegetables to make you happy !
Grilled vegetables with rosemary
Ingredients (of 4 people)
- 300 g small eggplants
- 300 g small courgettes (yellow and green)
- 4 tomatoes
- 2 fresh onions
- 2 garlic bulbs
- 1 net olive oil
- 1 with 2 Branches of Romarin
- You seal
Preheat oven to 200 °.
Wash and slice the eggplant and zucchini in half lengthwise. Detail tomatoes and fresh onions into quarters.
Place vegetables on a baking sheet, add the cloves of garlic and rosemary and sprinkle with a dash of olive oil. Salt and add 2 tablespoons of water in the bottom of the plate.
Bake 30-35 minutes.