Grilled vegetables

Ingredients for 6 servings:

• 6 eggplant(s)
• 6 zucchini
• 6 potatoes
• 6 onions
• 6 bulb(s) garlic, small
• 6 bell peppers, mixed
• ¼ liter olive oil
• Rosemary and thyme sprigs
• 5 cloves garlic, peeled and halved
• bay leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

For the marinade, mix the olive oil, rosemary and thyme sprigs, bay leaves, and 5 garlic cloves. Wash the eggplant and zucchini, cut lengthwise into approximately 3 mm thick slices. Wash and peel the potatoes, and also slice them. Peel the onions and cut them into centimeter-thick rings. Wash, quarter, and deseed the bell peppers. Leave the garlic bulbs whole. Let the vegetables marinate for at least 1 hour, or longer is better. Grill the vegetables on an oiled grill until browned on both sides. Place the garlic whole on the grill and grill until blackened on the outside—then the inside will be buttery soft. Arrange on a large platter or individual plates, depending on the number of guests, and sprinkle with salt.