Grilled vegetables
X BO automatic programme grilled vegetables
Tillredning
Prepare the vegetables
Trim and wash the vegetables. Cut the pepper in half lengthwise, remove the stalk base, the white ribs and the seeds. Chop the halved pepper into large pieces. Cut the aubergine and courgette into quarters lengthwise, remove the seeds from the aubergine and chop both vegetables into large pieces. Peel the onions and garlic. Cut the onions into quarters and finely dice the garlic. Wash the herbs and shake them dry. Pluck the leaves and coarsely chop them.
Cook the vegetables
Put all of the ingredients into a large bowl, mix well and marinate for 20 to 30 minutes. Put the vegetables on the universal tray and cook them in the X BO (190°C/-60% humidity, automatic programme “Grilled vegetables”) for 15 minutes.
Pro tip
For perfectly crispy vegetables, cut them into pieces of the same size and spread them out evenly over the food support.
Preparation: 15 min.
Baking/cooking time: 12 min.
Serves 4
- 200 g red pepper
- 200 g aubergine
- 200 g courgette
- 200 g red onion
- 5 garlic cloves
- 1 sprig of rosemary
- 1 sprig of thyme
- 40 ml sunflower oil
- 8 g salt
- 1 pinch of pepper
- 20 ml balsamic vinegar
- 20 g agave syrup (or honey)
