Grilled Vegetables
5 servings
45 minutes
Grilled vegetables are a bright and aromatic dish from Italian cuisine, where the simplicity of ingredients combines with rich flavors. In this recipe, eggplants, tomatoes, mushrooms, and onions are roasted until soft and lightly caramelized before being seasoned with vinegar, garlic, and mayonnaise to create a rich and tangy taste. The grill gives the vegetables an appetizing golden crust and smoky aroma that perfectly complements the freshness of the tomatoes and the spiciness of the garlic. This dish is great as a standalone appetizer or as a side to meat and fish. Light yet filling, it fits well into a healthy diet while its rich flavor captivates even the pickiest gourmets.
1
Wash the eggplants and cut them into long strips 1 cm thick. Wash the tomatoes and slice them into 1 cm thick rounds. Wash the mushrooms, separate them from the stems, and remove the top skin from the caps. Peel the onion and slice it into rings 1 cm thick.
- Eggplants: 250 g
- Tomatoes: 200 g
- Fresh mushrooms: 250 g
- Onion: 200 g
2
Place all the vegetables on a baking sheet lined with foil and greased with vegetable oil.
- Vegetable oil: 100 ml
3
Spread vinegar on the eggplants. Then salt and pepper all the vegetables and drizzle with vegetable oil.
- Vinegar: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 100 ml
4
Place in the oven on grill for 20 minutes at 250 degrees.
5
Chop the garlic finely and mix it with mayonnaise.
- Garlic: 5 clove
- Mayonnaise: 150 g
6
After that, take out the eggplants, spread them with a mixture of mayonnaise and garlic, and put them in the oven for another 5 minutes.
- Eggplants: 250 g
- Garlic: 5 clove
- Mayonnaise: 150 g