Vegetables
Brush zucchini and eggplant slices with olive oil and char them on the grill for a few minutes to make a light vegetable dish. They can also be served cold, making them easy to pack in a lunchbox.
Brush the zucchini and eggplant slices with olive oil, salt, and thyme.
Cook the slices on a preheated grill for 4 minutes per side, until distinct grill marks appear.
Serve hot or cold.
Lightly salt the eggplant slices and let them sit for 5 minutes before grilling to reduce bitterness. Heat the grill thoroughly before adding the vegetables, or they may stick.
Izgarada 4 dakika tuttum, çizgiler tam istediğim gibi belirgin çıktı. Soğuk servis edince beslenme çantasında da hiç bozulmadı.
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