The season of summer vegetables in full swing (yes everything is shifted this year), and the market stalls are filled with pretty colors. Then these grilled vegetables of all colors, it is a bit like a painting ! Then, to compose this table, I have chosen the minis zucchini, yellow and green, minis eggplants, fresh onions, garlic and tomatoes full fields of tasty treats to perfection… all washed down with a drizzle of olive oil, and hop in the oven !

I often serves this mix of vegetables to enjoy with a roast leg of lamb, grilled, this is a recipe that I have done for a very long time and who treats us always as a family. But these vegetables are perfect as is, hot or cold, with pasta, grilled polenta or other grains.

Take advantage of the beautiful vegetables of the moment to make you happy !

Grilled vegetables with rosemary

Ingredients (for 4 people)

  • 300 g small eggplants
  • 300 g small courgettes (yellow and green)
  • 4 tomatoes
  • 2 fresh onions
  • 2 heads of garlic
  • 1 drizzle of olive oil
  • 1 to 2 sprigs of rosemary
  • Salt

Description

Preheat the oven to 200°.

Wash and cut the eggplant and zucchini in half lengthwise. Cut the tomatoes and fresh onions into quarters.

Put the vegetables on a baking sheet, add the cloves of garlic and the rosemary, then sprinkle with a drizzle of olive oil. Season with salt and add 2 tablespoons of water in the bottom of the plate.

Bake for 30-35 minutes.

Written by Doc

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