Grilled vegetables with rosemary
Ingredients
Features
Description
Wash and dry vegetables, peppers, cut into quarters lengthwise, remove any seeds, zucchini cut into slices along the medium thickness, eggplant — large circles (soak in salted water for 10 minutes).
The cut vegetables, rub with salt, a little pepper, sprinkle with lemon juice and olive oil, sprinkle with sprigs of rosemary and cook on the grill until golden brown (or in the oven in foil and quick fry in a pan in a little olive oil). Serve immediately.
Translated by site: wday.ru
