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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
Chips de courgettes
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4 zucchinis
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To taste, Fleur de sel
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To taste, olive oil
Legumes grilles
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2 onions, thickly sliced
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4 big portobello mushrooms, thickly sliced
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2 Italian eggplants, thickly sliced
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To taste, salt and pepper
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45 mL (3 tbsp.) olive oil
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45 mL (3 tbsp.) white balsamic vinegar
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Directions
Zucchini chips
- Preheat the oven to 150°C (300°F).
- Using a mandolin, thinly slice the zucchini.
- Place zucchini slices on an oiled baking sheet, season them with fleur de sel, and place in the oven on the middle rack.
- Bake, turning them from time to time until crispy, about 30 minutes
Grilled vegetables
- Place vegetables into a bowl.
- Add the salt, pepper, oil, and white balsamic vinegar. Mix to coat vegetables well and set aside for 15 to 30 minutes.
- Grill vegetables on the barbecue over medium-high heat being careful not to let them burn.
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