Grilled vegetables

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  • Curgetes, sliced very thin and longitudinally: 3
  • Red peppers, cut lengthwise and without seeds: 4
  • Large eggplant, sliced lengthwise: 1
  • Onion incarnate great: 1
  • Large tomatoes, cut in slices too thick: 4
  • Funchos (bulbs), cut into slices too thick: 2
  • Extra virgin olive oil, and a little more to serve: 6 Tablespoons
  • Fresh parsley and minced 2 Tablespoons


The eggplant should be sprinkled with salt, left to rest in a colander with a plate on top during a time, after you passed by clean water and then dried.

The onion should receive 8 blows in the direction of the centre (the panel stay together to the centre of the onion remains whole).

Heat the grill in the average temperature. Brush all the vegetables with olive oil and grill them separately until they are tender.

As soon as they are cooked, place them in a bowl or low on a serving platter, heated pool, overlapping them a little.

Sprinkle with chopped parsley. Drizzle with olive oil and season with salt and pepper.

Serve at room temperature.

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