- 1-2 courgettes
- 1 eggplant
- 2 bell peppers
- 10-12 medium-sized mushrooms
- juice of 1/2 lemon
- 1-2 garlic cloves
- olive oil
Recommended CADAC cooking surface : Grill plate or Grill2Braai top
Slice the eggplant, salt it lightly and let it rest for about 5 minutes. Cut the mushrooms in half and cut the rest of the vegetables into pieces.
Finely chop the garlic and put it in a bowl. Add about 0.1 to 0.25 l of olive oil depending on the amount of vegetables. Add salt and pepper and season with lemon juice. Leave for a few minutes.
Grill the pieces of vegetable one by one until they are al dente. Place the vegetables on a large plate and generously spread the marinade on top so that everything is soaked. Let this stand for 2 to 3 hours (or longer) so that the vegetables can absorb the full flavour of the marinade.