Grilling vegetables is a great way to bring out sweet, toasty, caramelized flavors that other cooking techniques won't. There's very little prep involved; simply toss the raw veggies in olive oil, sprinkle with kosher salt, and grill. Since vegetables are delicate, they should be grilled at a moderate temperature on a very clean grill.
Any cooking debris left on the grill will leave an unpleasant flavor on the vegetables. Unless otherwise noted, most vegetables can be grilled uncovered, with the grill lid open, to avoid a build-up of smoke.
- Cut eggplants in circles with a thickness of not more than 1 cm. Sprinkle with salt and leave for 15 minutes.
- Cut the tomato, zucchini and onions (rings). Pepper cut into several pieces.
- Rinse the eggplant and dry it.
- Sprinkle with salt and grease with oil. Spread out on a grill and fry until cooked.
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