Grilled vegetables

 

Ingredience 

3 aubergines sliced in rounds

4 courgettes sliced lengthwise

4 onions sliced in rounds

4 tomatoes sliced crosswise

350 gr. mushrooms halved

1 head of garlic with skin

virgin olive oil

2 teaspoonfuls oreganol

salt, freshly ground pepper

Cooking instructions:

A different mixed grill. A light, tasty dish suitable for a diets or an evening meal.

Wrap the garlic in aluminium foil and boil in plenty of water for 15 minutes. Heat the oven.

Place the sliced vegetables on the grid and grill until golden brown. Turn over and grill until quite soft.

Arrange on a platter. Season lightly with salt and fresh-ground pepper. Dress with olive oil.

The boiled garlic can be used to prepare a delicious sauce. Press the cloves lightly at the bottom and all the inside will emerge.

Put in a bowl and work with a few drops of vinegar and a spoonful of olive oil. Beat with a fork into a smooth paste.

An excellent sauce for the grilled vegetables, it is tasty, sweet and the garlic has a delicate flavour.