Grilled vegetables with parmesan

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  • Eggplant: 4
  • H: 4
  • Portobello mushroom: 1 box
  • Olive oil: taste.
  • Garlic: taste.
  • Thyme: 1 branch
  • Rosemary: taste.
  • Salt: taste.
  • Parmesan: 1 slice whole


Cut the vegetables into slices of the same thickness and a check of the two sides in a grid.

Sauté the mushrooms slices with olive oil and salt in a pan until the mushrooms lose some of its water. Put everything on a tray with thyme, olive oil, salt, garlic and rosemary.

Bake in the oven at 80-deg c for 15 minutes.

Serve ending with shavings of parmesan cheese as a base to serve as a bed, and at the top, a little less, not to cover completely the vegetables.

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