Grilled Roasted Vegetable Caviar
A smoky grilled vegetable caviar with eggplant, pepper, zucchini, tomato, lemon, garlic and herbs. The vegetable base provides fiber and satiety without flour.
Ingredients: eggplant (600 g), garlic (90 g), lemon (240 g), onion (500 g), bell pepper (500 g), zucchini and courgette (800 g; 400 g of each), tomato (500 g), parsley (40 g), dill (40 g), olive oil (120 g), table salt (5 g), black pepper (2 g).
Grill the whole onions in their skins until fully tender, about 20–25 minutes.
Grill the eggplants and red and green bell peppers under foil over high heat until soft. Let the cooked eggplants rest under a weight for 15 minutes.
Grill the lemons, zucchini and courgette, garlic cloves and tomatoes until tender. Peel the grilled vegetables and tomatoes, remove the pepper seeds and the tomato stems.
Chop all the vegetables into fairly large pieces and combine them in a large bowl. Dress the vegetables with chopped parsley and dill, olive oil, salt and black pepper.
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