Grilled vegetables » Culinary recipes of dishes with photos. home cuisine
Ingredients:
4 sweet red peppers;
Eggplant 3;
4 young zucchini;
3 large red onions;
olive oil;
salt.
For the filling:
1 large bunch of basil;
juice of half a lemon;
125 g of thick natural yogurt or sour cream;
100 ml of olive oil;
1 tsp. Dijon mustard;
salt.
How to cook
1. Cut the eggplants in half crosswise, then each half lengthwise into 4-6 parts. Sprinkle with salt and leave for 15 minutes, rinse and brush with olive oil.
2. Cut the zucchini in the same way as the eggplants, but do not sprinkle with salt – just brush with olive oil. Peel the onions, without cutting the bases, and cut lengthwise into large pieces so that they stay on the base without falling apart. Salt, grease with oil.
3. Cut the peppers lengthwise into 6 parts. Remove the seeds and stalks, carefully cut out the partitions. Then brush the peppers with olive oil on all sides.
4. For the dressing, remove the sprigs from the basil. Chop the leaves. Mix yogurt (sour cream) with olive oil, lemon juice, mustard, add basil leaves, salt, beat with a blender until smooth.
5. Place the prepared vegetables on the griddle, fry over well-burnt coals, turning often so that they do not burn, for about 10 minutes.
6. Put the prepared vegetables on a plate and cool a little before pouring the dressing. Or you can serve the dressing separately — and let everyone dip pieces of vegetables into it.
