Recipe n° 3

Verdure grigliate con dressing alla menta (Grilled vegetables with a mint dressing) Rocco Cartia - For 10 people:

3 Eggplant 1 ½ pound 3 Zucchini 1 ½ pound 450 g – 2 cups Mushrooms 20 g – 1 tbsp Mint 20 g – 1 tbsp Garlic 20 ml – 4 tsp Red Wine vinegar 60 g – 3 tbsp Olive oil 10 g - 2 tsp chilli Salt and Pepper Finely chop Garlic, Mint and Chilli. Move those ingredients in a cup and add the Red Wine vinegar, salt, chilli and pepper, mix very well, then add Olive oil to make a dressing. Slice Eggplant and Zucchini at almost 1 cm of thickness each. Wash with a wet cloth or paper towel the mushrooms and let them dry. Place the vegetables on a very hot grill pan or Barbecue, cook for about 2 minutes in both sides the zucchini and mushrooms, for about 4 minutes the eggplant both sides. Lay down on a plate and drizzle some dressing on top. Serve warm or room temperature.