- Peppers/capsicums 1 pce
- Courgette 1 pce
- Aubergines 1 pce
- Potatoes 1 pce
- Olive oil 7.50 g
- Lemon juice 5 g
- Basil leaves, finely chopped 3 pce
- Ground pepper
Wash aubergines and courgettes, cut into fine slices, add salt and leave for 15 minutes. Wash potatoes and peppers. De-seed the peppers and cut out the white ribs. Cut the potatoes and peppers into strips.
Arrange everything in the half-moon, brush with olive oil and cook briefly on the barbecue. In the meantime prepare the sauce, i.e. mix the remaining olive oil and the lemon juice. Take the vegetables off the barbecue and put them into a serving dish, decorate with fresh basil leaves, sprinkle with the sauce and serve.
5 minutes at a medium setting with the lid closed