- zucchini - 2
- tomatoes - 1
- carrots - 2
- peppers - 2 red + 2 green
- red onions - 2
- mushrooms - 3
- vegetable broth - 2 cups (500 ml)
- oregano - 3 sprigs
- olive oil - for spreading
- for decoration
- lettuce salad
An easy and wonderful garnish to roasted meat.
Wash the veggies well, clean them.
Take the zucchini out on the 3rd minute, immerse them in cold water to stop the blanching process. Take the carrots and mushrooms out on the 5th minute. This shortens the cooking process during grilling and they will be ready faster.
Chop all the veggies into slices and cook on the grill pan, while smearing them periodically with olive oil.
Arrange them and decorate with lettuce and parsley leaves; let your imagination run wild.