Grilled Mini Vegetables
Grilled Mini Vegetables
Ingredients
- 8 mini-eggplants of various colours, halved lengthwise
- 8 yellow pattypan squash
- 8 small green zucchini
- 8 whole mini bell peppers of various colours (yellow, red, orange)
- 1/3 cup (75 ml) olive oil
- 20 cherry tomatoes
- Leaves from 1 small sprig fresh rosemary
- Leaves from 1 small sprig fresh thyme
- Fleur de sel and freshly ground pepper
Instructions
- Preheat the grill, setting the burners to low.
- In a large bowl, toss all the vegetables except the tomatoes with 30 ml (2 tablespoons) oil. Season with fleur de sel and pepper.
- Grill the vegetables until tender, about 5 minutes per side.
- In the same bowl, toss the cherry tomatoes, remaining oil, herbs and hot vegetables. Adjust the seasoning.
- Serve as a side dish for grilled meat, poultry, fish or tofu.
Grilled Mini Vegetables