6 red bell peppers, seeded and sliced (1 kg)
2 large eggplants, seeded and sliced (670 g)
6 ripe tomatoes, cored and halved (675 g)
2 large onions, peeled and wrapped in aluminum foil
1/2 cup olive oil (120 g)
3 cloves garlic
Salt to taste
6 red bell peppers, seeded and sliced (1 kg)
2 large eggplants, seeded and sliced (670 g)
6 ripe tomatoes, cored and halved (675 g)
2 large onions, peeled and wrapped in aluminum foil
1/2 cup olive oil (120 g)
3 cloves garlic
Salt to taste
Remove the skins from the bell peppers, eggplants, and tomatoes
Cut the bell peppers and eggplants into slices
Peel the onions and wrap them in aluminum foil
Do the same with the tomatoes
Place all the vegetables in a hot oven (400°F) to roast without falling apart: count 30 minutes for the tomatoes and 45 minutes for the onions
Cut the onions and tomatoes into 4 chunks
Arrange the grilled vegetable skewers on a platter, drizzle with olive oil, season with salt and minced garlic.
