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Figue Juice
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Recipe
Side
Grilled Vegetable Lasagna
By FDL
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Funny and creative vegan recipe for a healthy barbecue: layers of grilled peppers, eggplant and zucchini composing a colourful vegetable lasagna
Ingredients
Ingredients
- Red pepper 4 each
- Yellow pepper 3 each
- Red onion 4 each, large
- Eggplant 4 each
- Zucchini 4 each
- Rosemary To taste, fresh sprigs
- Garlic 3 cloves, sliced very thinly
- Olive oil To taste, cold pressed
- Salt To taste
- Pepper To taste, freshly ground
Info box
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine Italian
Preparation
Wash, halve and deseed the peppers.
Peel and thickly slice the onions.
Wash the aubergines and slice lengthwise into approximately 1,5 cm slices.
Wash and thinly slice the zucchini.
Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill.
Brush a loaf tin with oil.
Lay a sprig of rosemary in the bottom, then add the grilled vegetables in layers, putting 1-2 slices of garlic, a little rosemary, salt and pepper and a sprinkle of fresh oil between the layers.
Keep pressing the vegetables down with the flat of your hand.
Finish off with a sprig of rosemary.
Cover with clingfilm.
Weigh down with fruit or vegetables (e.g. large potatoes or apples...) and put the 'lasagne' in a cool place for 2-3 hours.
Then carefully turn out onto a platter and serve in slices.
Goes well with meat or fish dishes.
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