Olive oil grilled vegetables


  • 2 eggplants
  • 4 zucchinis
  • 1 red pepper (or yellow)
  • 2 garlic cloves
  • 10 cl of olive oil "Oriviera Bio"
  • 3 tablespoons balsamic vinegar
  • 1 pinch of salt (not required)


  • Place the garlic in garlic press to obtain a gralic purée.
  • Add olive oil "Oriviera Bio" in a bowl.
  • Add the balsamic vinegar and set aside.
  • Cut the eggplant into thin slices (2-3 mm).
  • Cut the zucchini in the same way, but if possible in thinner slices (with a peeler is ideal).
  • Cut the peppers into quarters.
  • Place the peppers in "grill" oven, in order to remove the skin.
  • Once peeled, cut into thin strips and set aside.
  • In a nonstick pan, without fat, toast each slice of eggplant and zucchini, only one side.
  • The slice must have some grilled spots.
  • Gradually, as the eggplant and zucchini are roasted: Arrange them in layers in a serving dish, alternating with a few strips of pepper, and some features of the olive oil mixture "Oriviera Bio" / garlic / vinegar.
  • Finish by pouring the rest of the olive oil mixture "Oriviera Bio" / garlic / vinegar (if any remain).
  • Serve immediately, with a good toast.