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 thyme
Olive oil
Salt, pepper
Preparation:
1. Wash all vegetables. Cut eggplant and zucchini into thin strips. Cut peppers in half, remove core and seeds and cut into strips.
2. Season all the vegetables with salt and pepper and cook on the oiled Kokko, 2 minutes on each side for the eggplants and zucchinis, 5 minutes on each side for the peppers.
3. Place the vegetables as they cook in a large dish. Season with a little olive oil, add the thyme, mix and leave to cool.
4. Just before serving, spread the vegetables evenly over the serving dish. Add the chopped red onion and a little chopped parsley.
Tip: Serve with grilled meat or fish.
