9,2 / 10
ready in 18 min.
Rinse the zucchinis and eggplants. Remove the tops/stems. Slice lengthwise into.5 cm wide slices.
Salt the eggplant slices. Soak them in water for about 10 minutes.
Slice the peppers in half. Remove the ribs and seeds. Slice in half again.
Peel the onions and slice into wedges.
Rinse the tomatoes and cut out the stems. Slice in half.
Peel and finely chop the garlic and combine with the olive oil.
Pat the eggplant slices dry. Brush all the vegetables with oil. Grill for 6-8 minutes (or fry in a skillet) turning frequently and brushing occasionally with the oil.
Arrange the vegetables on a platter. Remove the skin from the peppers if desired. Season with salt and pepper. Slice the lemon into wedges and use it to decorate the platter. Sprinkle with the rosemary. Serve.