Grilled vegetables

Ingredients for 4 servings:

• 2 m.-large zucchini
• 1 eggplant(s)
• 1 fennel
• 1 bunch of spring onions
• 2 bell peppers, red and yellow
• ½ bunch parsley
• 3 garlic cloves
• Sea salt, coarse
• Olive oil, high quality
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

lukewarm or cold grilled side dish

Wash and trim the vegetables. Using a bread slicer or a mandoline, slice the zucchini into even, long slices about 4 mm thick. Do the same with the eggplant. Slice the fennel (including the stem). Cut the bell peppers into thirds. Trim the roots and some of the green parts from the spring onions. Peel and finely dice the garlic. Wash and finely chop the parsley. Do not marinate the vegetables; cook them one at a time on the grill while they are dry. Be careful not to burn them, as the water will first drain from the vegetables and then they cook very quickly. Arrange them attractively on plates and drizzle with a little oil. Season with salt and pepper and sprinkle with the garlic and parsley. Serve lukewarm or cold. The cooked vegetables can also be kept in the refrigerator for 1-2 days. This is a lower-fat preparation method, as the vegetables do not absorb too much oil beforehand. In addition, the natural flavor of the vegetable is better brought out. The fennel stalk is not eaten; it only serves to prevent the fennel from falling apart when gilling.