- For the vegetables
- Bell pepper (1 red and 1 yellow)
- 1 Eggplant
- 2 zucchini
- 2 small, red onions
- 1 Fennel bulb
- 8 thin, green Asparagus
- olive oil
- freshly ground peppers
For the vegetables, rinse, trim and halve the bell peppers, remove the seeds and ribs and cut into quarters. Rinse the eggplant and zucchini and cut lengthwise into slices.
Peel the onions and blanch whole in salted water for 5 minutes. Remove and cut in half.
Brush the fennel and blanch whole in salted water for 2 minutes. Remove and cut into quarters.
Brush all the vegetables with olive oil, season with salt and pepper and finish cooking on the grill. Then remove from the grill and allow to cool.
For the marinade, peel and chop the shallots. Rinse the chile peppers, cut lengthwise, remove the seeds and ribs and finely chop. Peel and chop the garlic.
Mix the shallots with the chile peppers, garlic, herbs, oil and vinegar and season with salt and pepper.
Mix the grilled vegetables with the marinade and let them sit overnight before serving.