Cooking time: 20 min – Preparation time: 20 min – Serves: 4
Ingredients
3 small courgettes
2 onions
1 red bell pepper
1 yellow bell pepper
1 aubergine
4 garlic cloves
1/2 bunch of basil
1 tbsp olive oil
Fleur de sel
Preparation:
1. Wash and dry your vegetables.
2. Slice the courgettes and aubergine lengthwise into 1 cm thick slices. Cut the peppers into thin strips.
3. Preheat your Kokko over high heat.
4. Peel and finely slice the onions, then peel, remove the germ from the garlic, and finely chop it. Chop the basil.
5. Sauté the pepper strips with the onions for about ten minutes. Once they start to soften, remove and set aside.
6. Cook the aubergines in the pepper juices for 4 to 5 minutes on each side, then set aside in the same dish.
7. Grill the courgettes sprinkled with basil and chopped garlic.
8. Season with salt, pepper, and a touch of Espelette pepper.
9. Serve hot.
Tip: If your vegetables have cooled, place them all back on your still-hot Kokko for 2 minutes.
