Description
Grilled vegetables have great smoky flavor. If you add a little Eastern accent, it turns out delicious and easy summer appetizer for any barbecue.
Ingredients
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Zucchini
1 piece
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Eggplant
1 piece
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Red onion
1 piece
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Pepper
1 piece
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Olive oil
3 Tbsp
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Cilantro
1 coup
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Garlic
2 tooth
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Walnuts
50 g
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Peppers red hot chilli
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Seasoning
2 tsp
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Coriander
0.333 tsp
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Vinegar
1 Tbsp
Cooking
Prepare the vegetables for the grill - wash and dry it. Pepper cut into quarters and remove the seeds. Bow clean, cut rings. Zucchini also cut into rings.
Eggplant cut into slices with a thickness of 1 cm. If you are unsure of the grade of the eggplant, the slices better a little salt on both sides, let stand for 10-15 minutes, rinse and dry. If you know for sure that the eggplants you are not bitter, this step is skipped.
Vegetables to shift in a container, sprinkle with seasoning and drizzle with olive oil, mix well.
Cooking grate grease a little oil and spread the vegetables.
Sauté the vegetables until tender - this will take 10-15 minutes.
Walnut kernels to roast slightly in the oven or in a frying pan, chop.
Grilled vegetables move with the nuts, chopped garlic, cilantro and coriander seeds and red pepper (for an Amateur). Add a little wine vinegar. Salt and pepper to taste.
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