Grilled vegetables from Nicola Kersting can be prepared in 10 minutes. You make this dish with Fleur de sel, ORAC botanico-mix & Red wine vinegar from Amanprana. This recipe from the Italian kitchen is delicious as Appetizer, Side dish, Lunch & Salad. It also fits perfectly in a Vegetarian, Gluten free, Vegan, Low carbohydrate & Lactose-free diet.

Ingredients for grilled vegetables

Ingredients for the marinade:

  • 2 tbsp red wine vinegar
  • 1 tbsp mustard
  • 1 ½ tbsp honey
  • Juice of 3 cm ginger
  • 1 chopped chilli pepper
  • Black pepper
  • 1 tbsp fennel seeds

Ingredients vegetables:

  • 1 firm courgette
  • 1 aubergine
  • 1 red pepper
  • 20 cherry tomatoes
  • 1 bulb of fennel
  • 8 large mushrooms

Preparation of grilled vegetables

  1. Cut the courgette and aubergine into 1 cm slices.
  2. Sprinkle with coarse salt and leave them to drain for one hour.
  3. Rinse and dry on a tea towel. Cut the pepper into large pieces.
  4. Cook the fennel until half cooked and cut it into four lengthwise.
  5. Place the vegetables in a dish, pour over the marinade and leave for one hour.