Grilled vegetables with roasted garlic butter

Step 1/3

• 2 zucchini
• 1 eggplant
• 1 red onion
• 2 red bell peppers
• 2 yellow bell peppers
• 300 g brown mushrooms
• 1 head garlic
• 2 tbsp olive oil
• salt
• pepper

• grill
• cutting board
• knife
• bowl (large)

Preheat grill. Meanwhile, prepare vegetables: Cut zucchini in half lengthwise. Cut eggplant into quarters lengthwise. Cut red onion into wedges. Remove seeds from the bell peppers and cut into wedges. Halve mushrooms. Cut the garlic bulb in half. Mix everything in a large bowl with olive oil, salt and pepper.

Step 2/3

• 500 g cherry tomatoes

• tongs

Place garlic on the grill with the cut side down. Place bell peppers and zucchini on the grill with cut sides down. After approx. 2 min. add red onion wedges and cherry tomatoes on the vine. Add mushrooms. After approx. 3 min. flip, then grill everything for another 5–7 min. Then remove from the grill.

Step 3/3

• 100 g butter (room temperature)
• salt
• pepper

• bowl (small)

Squeeze out the garlic cloves carefully and mix with the room temperature butter in a small bowl. Season with salt and pepper and serve with the grilled vegetables.

Enjoy your meal!