- 2 zucchinis
- 2 eggplants
- 3 potatoes
- 4 medium-sized carrots, chopped in half
- 2 leeks, chopped in half
- Star Roasted Garlic Infused Oil
- Almonds, crushed
- coarse sea salt
Warm a frying pan or griddle and brush a thin layer of Star Roasted Garlic infused oil over the surface to prevent the vegetables from sticking. Chop the vegetables into 1/2 inch thick slices, except for the carrots and leeks, which you should be chop in half.
If you run out of room to grill all the vegetables at once, do little at a time. The times will vary depending on the thickness of the slices and the grill. Roughly speaking, carrots need about 10 minutes each side; eggplants and potatoes about 8 minutes per side; zucchini about 6 minutes; and leeks only about 3 or 4 minutes per side.
Brush the vegetables with a little STAR roasted garlic infused olive oil.
Serve with a vinaigrette made with STAR roasted garlic infused olive oil, ground almonds and sprinkle some sea salt flakes.