Zucchini chips and grilled vegetables
Prep Time
Price Per Serving
Cooking Mode
4 zucchinis
To taste Fleur de sel
To taste olive oil
2 onions, thickly sliced
4 big portobello mushrooms, thickly sliced
2 Italian eggplants, thickly sliced
To taste salt and pepper
45 mL (3 tbsp.) tbsp. olive oil
45 mL (3 tbsp.) tbsp. white balsamic vinegar
4 zucchinis
To taste Fleur de sel
To taste olive oil
2 onions, thickly sliced
4 big portobello mushrooms, thickly sliced
2 Italian eggplants, thickly sliced
To taste salt and pepper
45 mL (3 tbsp.) tbsp. olive oil
45 mL (3 tbsp.) tbsp. white balsamic vinegar
Directions
1Preheat the oven to 150°C (300°F).
2Using a mandolin, thinly slice the zucchini.
3Place zucchini slices on an oiled baking sheet, season them with fleur de sel, and place in the oven on the middle rack.
4Bake, turning them from time to time until crispy, about 30 minutes
5Place vegetables into a bowl.
6Add the salt, pepper, oil, and white balsamic vinegar. Mix to coat vegetables well and set aside for 15 to 30 minutes.
7Grill vegetables on the barbecue over medium-high heat being careful not to let them burn.
Disclaimer
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Personal Note
Personal Note