- garlic – 4 cloves
- 1 sprig of rosemary
- fresh thyme
- 6 canned artichokes
- 1/2 bunch cilantro
- salt and black pepper to taste
- 3 eggplant, sweet peppers and zucchini
- olive oil
STEP-BY-STEP COOKING RECIPE
Remove the artichokes from the oil, dry slightly. Peppers clear of seeds, cut diagonally into 4 parts. Cut eggplant and zucchini into slices thick
Pepper, zucchini and eggplant marinate in 1/3 cup olive oil with salt and pepper, at least for
For oil, grind garlic with salt and freshly ground black pepper in a mortar, add chopped greens (only leaves, without stalks) and turn the mixture into a paste. Keep stirring, pour in the remaining 2/3 cups of oil.
Serve immediately or cold as a snack.
Servings Per Container
# 05 (64), 2007
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Table of weights and measures
Grilled chicken. Recipes
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