Grilled vegetables with green butter

INGREDIENTS

  • 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 1-2 cm.

Pepper, zucchini and eggplant marinate in 1/3 cup olive oil with salt and pepper, at least for 5-10 minutes Grill over 1-2 minutes on each side (zucchini will be ready first, peppers last). Grill artichokes only warm up. Put vegetables in a dish and season with a little green oil.

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.




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Cooking time

30 minutes

Servings Per Container

6-8

Cooking difficulty

easy

Vegetarian

Technology

Calories

401 kcal

Source

“Gastronom”

# 05 (64), 2007

Table of weights and measures


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