A colourful platter of eggplant, zucchini, peppers, mushrooms, onion and tomato grilled with olive oil. A light vegan meal on its own or a side for grilled meats.
Ingredients
Instructions
- 1
Slice the eggplant and zucchini lengthwise 1 cm thick. Sprinkle the eggplant with half the salt, leave for 15 minutes, then pat dry with paper towels.
- 2
Seed the red and green peppers and cut into large pieces. Cut the onion into 1 cm rings and halve the tomatoes; leave the mushrooms whole.
- 3
Brush all the vegetables on every side with two-thirds of the olive oil.
- 4
Heat a grill pan over medium-high heat. Working in batches, grill the eggplant and zucchini for 3-4 minutes per side, the peppers and onion for 4-5 minutes, and the mushrooms and tomatoes for 2-3 minutes, until marked and tender.
- 5
Arrange on a platter, sprinkle with the remaining salt and the black pepper, drizzle with the remaining olive oil and serve warm.
Nutrition
Per serving
| Calories | 195 kcal |
|---|---|
| Protein | 4 g |
| Carbs | 16 g |
| Fat | 14 g |
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