1 eggplant with about 200 g 250 g of zucchini 200 g carrots 3 large red peppers 30 g mushrooms, washed 2 sprigs fresh thyme, finely chopped 10 tablespoons of La Rambla Extra Virgin Olive Oil 1 tablespoon lemon sumo, squeezed on time 3 tablespoons fresh basil, chopped 2 1/2 tablespoons of La Rambla Balsamic Vinegar


Cut the eggplant, zucchini and carrots lengthwise into thin slices. Cut the peppers in half, remove the seeds and slice again. Remove the feet from the mushrooms. Distribute the legumes in a mold, sprinkle with salt, pepper, thyme and parsley. Reserve two tablespoons of olive oil and mix the rest with the lemon juice. Pour over the beans and sprinkle with the basil. Marinate for 2 hours.Bring the legumes to the grill and grill gently on the sides until tender. (If you prefer carrots less crunchy, place the carrot slices on the grill for a few minutes before placing the other legumes.)Arrange the legumes in a serving dish and sprinkle the vinegar on top

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