Appetizer plate with roasted vegetables à la Calpe

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 zucchini
• 1 beefsteak tomato(s)
• 1 onion(s)
• 1 bunch parsley, flat
• 2 garlic cloves
• little sea salt, coarse
• 3 tbsp olive oil, good

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pluck the parsley leaves from the stalks, wash, pat dry, and chop finely. Crush the peeled garlic and finely chop half an onion. Mix everything with 2 tablespoons of olive oil and the parsley, season with salt, and let it stand. Cut the eggplant and zucchini into 1 cm thick slices and blanch in salted water for no more than 2 minutes, then rinse thoroughly and dry. Cut the beefsteak tomato into 1 cm thick slices and the half onion into very thin slices. Heat 1 tablespoon of oil in a large pan, fry the eggplant and zucchini until crispy. After 1-2 minutes, carefully add the tomatoes and onions, and season with a pinch of sea salt. Turn everything over only once after 2-3 minutes to develop a roasted aroma. Divide the marinated parsley between two plates, arrange the vegetables on top, and sprinkle with another pinch of sea salt. Serve with baguette and dry white wine.