Grilled Vegetables from Sud de France by Caroline Conran
I love this Catalan dish best when the vegetables have been grilled over the fire, which is the atavistic way of getting the perfect, mellow, smoky flavour. But, failing that, they can be cooked un...
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Cooking tools:
- Grill
- Skillet
- Chef's knife
- Cutting board
Ingredients
- 4 small green (or 2 green and 2 red) peppers, seeded and cut into strips
- 2 large tomatoes, skinned and chopped
- salt, pepper
- 3-4 tbsp olive oil
- 1 tsp sugar
- 2 aubergines (500 g)
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