Grilled Vegetable Lasagna


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Grilled Vegetable Lasagna
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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

Info box
  • Preparation time
  • Cooking time
  • Recipe category Side
  • Recipe yield 4
  • Recipe cuisine Italian

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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