Mixed vegetable grill

1. Squeeze the lemon juice in a bowl, add olive oil, salt and pepper. Mix.

2. Wash and dry the eggplant, the bell peppers, the tomatoes and remove the stalks and cut into fine slices.

3. Wash and dry the chervil.

4. Heat the plancha.

5. Sprinkle the vegetables with the marinade, season with salt and pepper and mix.

6. Sprinkle with Espelette pepper powder.

7. Grill the vegetable slices for 3 minutes and turn. Decorate with the chervil leaves.

Our cooking tip: Pair this dish with a glass of Côtes-de-Provence wine.

Photo credit : Sucré Salé.