About This Recipe
A recipe for grilled vegetables, ideal for vegetarian diets.
Ingredients
At Oliviers&Co
Everyday Olive Oil
Balsamic Vinegar from Modena
Espelette Pepper
Flower Salt from the Ebro Delta
At the market
1 broccoli
1/2 pumpkin
1 zucchini
1 red onion
1/2 celery bulb
4 garlic cloves
4 sprigs thyme
1.75oz spinach sprouts
1.75oz arugula
6 chervil sprigs
6 dill sprigs
Pepper
Directions
Preheat oven to 356°F.
Wash the vegetables. Cut broccoli head into small florets. Chop the celery and onion. Slice the zucchini and thinly slice the pumpkin, keeping the skin on.
Arrange all the vegetables on a baking sheet lined with parchment paper. Add the unpeeled garlic cloves and drizzle with olive oil.
Season with salt and pepper. Add a sprinkle of Espelette pepper and thyme leaves. Pour a little water over the baking sheet.
Cover the vegetables with another sheet of parchment paper and bake for 40 minutes.
Meanwhile, wash and drain the spinach sprouts, arugula, dill and chervil.
10 minutes before the end of cooking time, remove the top sheet of parchment paper and drizzle with olive oil.
Leave to cool, divide the vegetables between four plates and sprinkle with salad sprouts, dill and chervil.
Finish with a drizzle of olive oil and a few drops of balsamic vinegar.