Grilled Mediterranean vegetables

Today I harvested spinach and lettuce in the greenhouse – for the first time this year.

But the larger vegetables as aubergines, peppers, etc. has a long way to go.

Maybe you also find the waiting time long. Today, you get a recipe for grilled Mediterranean vegetables - quick, delicious and easy.

You will need:

1 eggplant

1 red pepper

1 squash

1 mozzarella cheese - find one from the buffaloes milk and enjoy

3 tbsp. Good olive oil

1 tsp. salt

Freshly grinded pepper

Basil for garnish

Let’s get started. Turn your oven on the grill function, and set temperature on 450F.

Find your roasting pan and coat it with a piece of baking paper. Pour the olive oil in the pan.

Cut your squash into relatively thin slices, and cut the eggplant into sticks. Put them in your roasting pan.Cut also your pepper in large coarse pieces and let them follow the other vegetables.

Sprinkle salt and pepper over. Turn it all around so the oil covers the vegetables and flatten them in one layer.

Insert your roasting pan in the oven and grill for 5 minutes. Take the pan out and turn the vegetables around.

Put it into the oven again, and grill 5 minutes more.

Cut your cheese into small cubes. Distribute the cheese on top of the vegetables, and put the roasting pan under the grill heat another 5 minutes.

So – that’s it.

Spread a little basil leaves over your hot vegetables and be ready.

Ready to eat a lovely court that steams of summer.

Sunshine on your way
Female Farmer