for 4 servings
yellow Bell pepper
large Red onions
- fresh rosemary
- 3 cloves
garlic (sliced very thinly)
- olive oil (cold pressed)
- freshly ground peppers
Wash, halve and deseed the peppers. Peel and thickly slice the onions. Wash the aubergines and slice lengthwise into approximately 1.5 cm slices. Wash and thinly slice the courgettes.
Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill.
Brush a loaf tin with oil. Lay a sprig of rosemary in the bottom, then add the grilled vegetables in layers, putting 1-2 slices of garlic, a little rosemary, salt and pepper and a sprinkle of fresh oil between the layers.
Keep pressing the vegetables down with the flat of your hand. Finish off with a sprig of rosemary. Cover with clingfilm. Weigh down with weights and put the 'lasagne' in a cool place for 2-3 hours.
Then carefully turn out onto a platter and serve in slices. Goes well with meat or fish dishes.