Grilled Mini Vegetables
Grilled Mini Vegetables
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  • 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
  • Preparation
  • 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.
  • Description
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