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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