Bresc BV

Barbecued vegetables

Ingredients

4
  • 2 large red sweet peppers
  • 2 courgettes
  • 1 aubergine
  • 20 g Bresc Erbe Italiano
  • 20 g Bresc Smoked garlic puree
  • 10 ml olive oil
  • salt and pepper

For the dressing:

  • 20 g Bresc Parrillada Aio e lemone
  • 30 ml olive oil
  • 20 ml lemon juice
  • 10 ml chilli sauce

Preparation method

Remove the seeds from the sweet peppers and cut the sweet peppers and aubergine into broad strips. Slice the courgettes into 1-cm slices. Mix the olive oil, erbe Italiano, garlic and a little salt and pepper in a large bowl. Add the vegetables and mix them all together. Arrange 1 layer with all the vegetables on a hot barbecue and grill the vegetables for about 2 minutes each side.

Place the vegetables in a bowl. For the dressing, mix the olive oil, lemon juice, aio e lemone and chilli sauce. Add a little salt and pepper to taste. Drizzle the dressing over the lukewarm vegetables.