Slices of zucchini and eggplant are brushed with olive oil and grilled for just a few minutes into a light vegetable plate. Being just as good served cold, it slips easily into a lunchbox.
Brush the zucchini and eggplant slices with olive oil, salt and oregano.
Grill the slices on a preheated grill for 4 minutes per side, until distinct grill marks appear.
Serve hot or cold.
Salting the eggplant slices lightly and letting them sit for 5 minutes before grilling reduces any bitterness. Do not add the vegetables before the grill is properly hot, or they will stick.
Using fresh basil instead of oregano shifts the flavour to something lighter and more summery.
Admin DadaGastro · verified in test kitchenIzgarada 4 dakika tuttum, çizgiler tam istediğim gibi belirgin çıktı. Soğuk servis edince beslenme çantasında da hiç bozulmadı.
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