Grilled vegetables
Gourmand Asia suggests you a barbecue recipe to prepare grilled vegetables. It’s easy, balanced and delicious!
1. Preheat the oven to th. 6-180°C. Wash the vegetables. Cut the ends of the zucchinis and eggplants. Remove the stems of the bell peppers and seeds. Peel the onions. Slice the zucchinis and eggplants cut the bell peppers into strips. Cut the onions into rings.
2. Place the vegetables on a baking sheet covered with aluminum foil. Drizzle with olive oil, salt and pepper. Bake for 20 minutes, then remove the dish. Set the oven on grill position. Roast the vegetables for 5 minutes, leave the oven door open slightly.
3. Peel and chop the garlic. Wash, dry and thin out the lemon thyme. Brown the bacon in a hot pan.
4. Remove the vegetables from the oven and transfer in a dish. Add the bacon and garlic. Drizzle with the remaining olive oil and mix. Sprinkle with lemon thyme and serve hot, warm or cold.
Photo credit: Sucré Salé
