8 mini-eggplants of various colours, halved lengthwise
8 yellow pattypan squash
8 small green zucchini
8 whole mini bell peppers of various colours (yellow, red, orange)
1/3 cup (75 ml) olive oil
20 cherry tomatoes
Leaves from 1 small sprig fresh rosemary
Leaves from 1 small sprig fresh thyme
Fleur de sel and freshly ground pepper
Preheat the grill, setting the burners to low.
In a large bowl, toss all the vegetables except the tomatoes with 30 ml (2 tablespoons) oil. Season with fleur de sel and pepper.
Grill the vegetables until tender, about 5 minutes per side.
In the same bowl, toss the cherry tomatoes, remaining oil, herbs and hot vegetables. Adjust the seasoning.
Serve as a side dish for grilled meat, poultry, fish or tofu.
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