Cooking time: 20 min - Preparation time: 20 min - Serves: 4
Ingredients
3 small zucchinis
2 onions
1 red bell pepper
1 yellow bell pepper
1 eggplant
4 garlic cloves
1/2 bunch basil
1 tablespoon olive oil
Fleur de sel
Preparation:
1. Wash and dry your vegetables.
2. Cut the zucchinis and eggplant lengthways into 1 cm slices. Cut peppers into thin strips.
3. Preheat your Kokko over high heat.
4. Peel and slice the onions, then peel and degerm the garlic before finely chopping it. Chop and mince the basil.
5. Fry the bell pepper strips for around ten minutes with the onions. Once they begin to soften, remove them and set aside.
6. Cook the eggplants in the bell pepper juice for 4 to 5 minutes on each side, then set aside in the same dish.
7. Grill the zucchinis, sprinkled with the basil and chopped garlic.
8. Season with salt, pepper and a little Espelette pepper.
9. Serve hot.
Tip: If your vegetables have cooled down, put them all back on your still-warm Kokko for 2 minutes.
