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Mixed Grilled Vegetables

The simplest and tastiest way to enjoy good vegetables.

Contorno
4 People
30 minuti
Easy Difficulty

Ingredients

Whole bell peppers of various colors
2–3 eggplants
Red round tomatoes (vine tomatoes)
Coarse salt (for purging the eggplants)

For the salmoriglio:

DOP Monte Etna “Saletti” extra virgin olive oil
Salt
Oregano
Finely chopped garlic
Chili pepper
(Optional) Lemon juice, especially recommended for peppers

Preparation

Grill or cook over embers:
Whole peppers of various colors, turning them on all sides after washing. Let them cool in paper bags, then peel and remove seeds, cutting them into thin colorful strips.

Eggplants sliced about ½ cm thick, previously purged with coarse salt.
Grill on a hot grill over moderate heat for 1–2 minutes per side.

Whole red round tomatoes, washed and with the stem removed.
Place them on the hot grill stem-side down for five minutes, then on the rounded side for another five minutes. Repeat until a crust forms and the skin peels off easily.
Prepare a salmoriglio with raw oil, salt, oregano, finely chopped garlic, and chili pepper, and dress the grilled vegetables. Lemon juice is especially pleasant on the peppers.

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