Cooking time: 20 min – Preparation time: 20 min – Serves: 6
Ingredients
1 zucchini
1 eggplant
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red onion
4 sprigs of thyme
Olive oil
Salt, pepper
Preparation:
1. Wash all the vegetables. Slice the eggplant and zucchini into thin strips. Cut the peppers in half, remove the core and seeds, and slice them into strips.
2. Season all the vegetables with salt and pepper, then grill them on the oiled Kokko—2 minutes on each side for the eggplant and zucchini, 5 minutes on each side for the peppers.
3. As they finish cooking, place the vegetables in a large serving dish. Drizzle with a little olive oil, add the thyme, toss gently, and let cool.
4. When ready to serve, arrange the vegetables harmoniously on a serving platter. Add the chopped red onion and a sprinkle of finely chopped parsley.
Tip: Serve as a side with grilled meat or fish.
