Grilled Vegetables

For Grilled Vegetables, cut melanzani in half lengthwise, and chop into bite-sized pieces. Cut the zucchini into slices or sticks. Cut the bell bell pepper into strips. Peel the garlic and shallots.

Place zucchini and melanzani in a colander and toss with 2/3 of the salt. Leave to juice for 1 hour. Then rinse under cold running water and pat dry.

Grate the zest from 1/4 of the lemons, then squeeze all the lemons. Dissolve the remaining salt with the juice and lemon zest in a large glass bowl, stirring to combine.

Brush peppers, melanzani, zucchini, garlic and shallots with 4-5 tablespoons oil and slide under hot grill or grill on an open grill. After 5 minutes, turn over and grill until the vegetables are lightly toasted and the skin is blistered.

Drizzle grilled vegetables with lemon juice. Cover with a clean dish towel and marinate for 1 hour.

Layer together with the capers and herbs in the hot, sterilized jar. Whisk the remaining oil with the lemon marinade and heat to 80 degrees in a saucepan.

Now cover the vegetables with the hot oil mixture, seal the jar and allow to infuse for 4-6 weeks.

After 4-6 weeks, grilled vegetables from the jar are a quick and delicate starter served with white bread!

Our tip: Use high quality olive oil for a particularly delicate taste!

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