Grilled antipasti, Mediterranean

Ingredients for 5 servings:

• 2 zucchinis
• 1 eggplant(s)
• 20 cocktail tomatoes
• 5 garlic cloves
• 1 tsp pepper, freshly ground
• 1 tbsp salt
• 3 rosemary sprigs
• 20 basil leaves
• e.g. olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Can be prepared well

Cut the eggplant into 5 mm thick slices and season with salt. Also cut the zucchini into 5 mm thick slices. Dice the garlic or press it through a press. Wash the tomatoes. Prepare a baking dish (a large dish or 2-3 small ones). Rinse the eggplant and remove any salt. Lightly brown the zucchini and eggplant on the grill (you can also fry it in a pan!). Add a little olive oil to the baking dish and then alternate layers of zucchini, eggplant, and tomatoes. Sprinkle chopped basil, garlic, and rosemary on each layer, and season with salt and pepper. Add a splash of olive oil occasionally. Either cook in a closed grill at around 200 degrees Celsius for 30 minutes or place in the oven at 200 degrees Celsius (top and bottom heat). Once cooled, either enjoy fresh or fill into jars and store in the refrigerator. I like it best as an antipasti after 1-2 days. Can be stored in jars in the refrigerator for 1-2 weeks!