- 2 zucchini
- 2 eggplants
- 3 potatoes
- 4 medium-sized carrots, chopped in half
- 2 leeks, chopped in half
- Star Roasted Garlic Oil
- Almonds, crushed
- coarse sea salt
Warm the frying pan or griddle pan and brush a thin layer of Star Roasted Garlic extra virgin olive oil over the surface to stop the vegetables from sticking. Chop the vegetables into 1/2 inch slices, except for the carrots and leeks, which you should chop in half.
There won’t be room to do all the vegetables at once, grill them bit by bit. 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; zucchinis, about 6 minutes; and leeks, with their high water content, only about 3 or 4 minutes per side.
Brush the vegetables with a little Star Roasted Garlic extra virgin olive oil.
Serve with a vinaigrette made with Star Roasted Garlic olive oil and ground almonds and sprinkle some sea salt flakes on top.