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Grilled vegetables

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 1 zucchini
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp lemon pepper
  • 1 tsp salt
  • ½ tsp rosemary, ground
  • 3 garlic cloves
  • 15 leaves peppermint, fresh
  • 1 lemon(s), the juice
  • 200 ml olive oil
  • 1 cup of organic yogurt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

Wash the zucchini and eggplant, remove the base, and cut into approximately 1 1/2 cm thick slices. Mix the spices with the salt and olive oil and rub the slices with it. Let them sit for about 1 hour. Then grill the slices on a charcoal grill. Place the grilled slices on an oval serving dish. Sprinkle chopped peppermint over the slices and drizzle with lemon juice. Drizzle over any remaining spiced oil. Mix the organic yogurt with the crushed garlic and a pinch of salt. Serve this yogurt mixture with a French baguette and a glass of Dornfelder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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