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🍽️ Grilled Vegetables as Antipasti

240 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• 2 eggplants
• salt
• 2 red bell peppers
• 2 white onions
• 2 tomatoes
• 2 garlic cloves
• 6 tbsp olive oil
• pepper (from the mill)
• 1 lemon
• 1 sprig rosemary

Instructions

1. 1. Wash the zucchini and the eggplants thoroughly.
2. 2. Slice the zucchini and the eggplants into approx. 0.5 cm thick slices.
3. 3. Salt the eggplant slices and let them stand for about 10 minutes to draw out the water.
4. 4. Halve the bell pepper and remove the core.
5. 5. Wash the pepper halves and cut them in half again.
6. 6. Peel the onions and cut them into wedges.
7. 7. Wash the tomatoes.
8. 8. Cut out the stem area of the tomatoes and halve them.
9. 9. Peel the garlic and chop it finely.
10. 10. Mix the chopped garlic with olive oil.
11. 11. Pat the eggplants dry.
12. 12. Brush all the vegetables with the garlic-oil mixture.
13. 13. Place the vegetables on the hot grill or in a hot grill pan.
14. 14. Grill the vegetables, turning them, for 6–8 minutes.
15. 15. Brush the vegetables with oil repeatedly while grilling.
16. 16. Peel the skin off the bell peppers.
17. 17. Arrange the vegetables on a plate.
18. 18. Season the vegetables with salt and pepper.
19. 19. Cut the lemon into wedges.
20. 20. Place the lemon wedges on the plate.
21. 21. Wash the rosemary sprigs and shake them dry.
22. 22. Pluck the rosemary leaves from the stems.
23. 23. Sprinkle the rosemary leaves over the vegetables.

Nutrition per serving

• kcal: 240
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 15 g