4 zucchinis 8 onions 4 sweet peppers of different colours 8 tomatoes 2 eggplants 3 1/2 oz celery 16 field mushrooms 6 tbsp lemon juice 1 cup olive oil 2 tbsp chopped marjoram greens 2 tbsp chopped parsley greens salt, ground black pepper | Directions: Slice eggplants, salt and leave for 30 minutes.
Cut all vegetables into pieces, then put on skewers, brush with oil and fry on grill for 25-30 minutes.
MIx oil with lemon juice, salt, pepper, add parsley and marjoram greens.
Serve the sauce apart. |
