- eggplant – 4 pcs.
- young zucchini (or zucchini) – 4 pcs.
- leek – 4 stalks
- chili pepper (not very hot) – 2-3 pcs.
- sweet pepper – 5 pcs.
- olive oil – 150 ml
- garlic – 3 cloves
- salt – 1 tsp
STEP-BY-STEP COOKING RECIPE
Coarsely chop 4 medium eggplants and young zucchini or zucchini, 4 stalks of leek (white part + 3 cm green), 2–3 not very hot chili, and 5 sweet peppers. Put the vegetables in a bowl.
Beat in a blender 150 ml of olive oil with 2 cloves of garlic, 5 sprigs (only stalks, without leaflets) of basil and 1 tsp. salt. Pour vegetables with this oil and store at room temperature for up to 4 hours.
Arrange the vegetables on a well-closing grill, fry, often turning, on almost burnt charcoal for about 12 minutes.
Grilled chicken. Recipes
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