Grilled vegetables
Instructions
Wash the parsley and basil, Pat dry and chop; Peel Garlic and crush it slightly.
In a bowl beat together with a fork oil, lemon juice and a pinch of salt and pepper; Add the garlic, parsley and chopped Basil and mix well until you get a good sauce amalgamated.
Clean the radicchio, wash thoroughly and dry it with a cloth.
Tick the aubergines and courgettes and wash them; cut the courgettes into slices a little thin, lengthwise slices and aubergines.
Flatten a little radicchio by pressing it with the Palm of your hand and cut into "flat slices" lengthwise, thickness of 6-7 mm.
To heat the Grill Pan, place the vegetables and grill them for a few minutes on one side and on the other; remove from grill and let cool.
Deploying them on the serving dish and sprinkle with herb sauce.
If you prefer the hot vegetables, serve immediately sprinkled with the sauce.
Ingredients and dosing for 4 persons
- 2 eggplant
- 2 zucchini
- 2 heads of radicchio rosso
- 5 tablespoons of olive oil extra virgin
- 2 tablespoons of lemon juice
- 1 clove of garlic
- 1 sprig of parsley
- 1 sprig of basil
- Salt
- Pepper