Grilled Vegetables with Olives and Capers

Name: Grilled Vegetables with Olives and Capers
Total time: 35 min
Yield: 4
Ingredients: 1 pcs Eggplant; 1 pcs Zucchini; 1 pcs Bell pepper; 2 pcs Carrot; 250 g Cherry tomatoes; 200 g Champignon mushrooms; 2 tbsp Balsamic vinegar; 2 tbsp Olive oil; 1 tsp Salt; 60 g Olives; 1 tbsp Capers; 20 g Green onion

35 min

Eggplant, zucchini, pepper, carrot, cherry tomatoes and mushrooms roast together under balsamic. Olives, capers and spring onion go on before serving.

Ingredients

4 servings

Eggplant(sliced into rounds)1 pcs

Zucchini(sliced into rounds)1 pcs

Bell pepper(in large pieces)1 pcs

Carrot(sliced into rounds)2 pcs

Cherry tomatoes250 g

Champignon mushrooms(whole)200 g

Balsamic vinegar2 tbsp

Olive oil2 tbsp

Salt1 tsp

Olives(to serve)60 g

Capers(to serve)1 tbsp

Green onion(to serve)20 g

Instructions

Put the eggplant and zucchini rounds in the basket, then add the mushrooms, pieces of pepper, carrot and cherry tomatoes.

Season with salt, pour over the balsamic vinegar and olive oil and toss.

Cook at 180 °C (356 °F) for 25 minutes, shaking the basket halfway.

Tip the vegetables onto a platter and add the olives and capers.

Scatter with sliced spring onion and serve warm.

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