Light summer barbecues
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Grilled Salt Vegetables

Grilled Salt Vegetables

Grilled Salt Vegetables

Serves 6

2 small aubergines
4 large, firm tomatoes
4 red, yellow or green peppers
Rock salt
Olive oil

Wash and dry vegetables without peeling.
When you start your barbecue, throw on a few vegetables to grill in the flames for five minutes, turning frequently.
Remove and leave to cool.
Remove skin, dipping your hand in a bowl of water, it should come off easily.
Arrange vegetables on a plate and sprinkle with rock salt and Olive oil.


Sarah Horrocks
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