Ingredients for 4 people:
- 150 g red pepper
- 150 g green pepper
- 150 g squash
- 150 g wild asparagus
- 150 g courgette
- 150 g aubergine
- 150 g mini corn on the cob
- Maldon salt (flakes) or sea salt (grey) (in moderation)
- 30 ml extra virgin olive oil
Preparation:
- Wash the vegetables: peel the squash with a serrated knife. Be careful because the skin is very thick and the knife could slip. Cut it into thin pieces.
- Remove the stem from the peppers. Cut them into strips.
- Remove the lower part of the asparagus.
- Cook all the vegetables on the No Fat Grill. Start with the hardest and end with the softest.
- Turn them when they’re golden brown and remove them when they’re al dente (soft, but with texture).
- Sprinkle with a little salt and oil before serving.