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2 garlic cloves
2 onions
8 carrots
3 zucchinis
2 aubergines
1 red
1 yellow sweet pepper
100 g celery stalks
200 g white mushrooms
3 tomatoes
4 sprigs thyme
2 tablespoons olive oil
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Peel and finely chop garlic, pare carrots. Cut zucchinis, aubergines and onions in about 1 cm thick slices. Cut peppers into strips and celery stalks into pieces. Quarter white mushrooms and tomatoes. Mix vegetables, oil, garlic, thyme, salt and pepper. Place in an aluminimum tray and grill for about 15 minutes.