ECG EG 130, Инструкция по эксплуатации

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grilled vegetables
Vegetable mix
recipe for 4 persons
4 smaller tomatoes
1 green pepper
1 small zucchini
1 eggplant
4 cloves of garlic
4 young onions
5 cl of olive oil
Provencal herbs
salt and ground black pepper
Preparation:
1. Wash and dry tomatoes, pepper, zucchini and eggplant.
2. Cut tomatoes in half and press them slightly to release juice. Cut the top part of the pepper, remove the
inside contents and cut rings. The same procedure applies for the zucchini. Cut small onions in half.
3. Add salt, pepper and herbs to vegetables.
4. Clean garlic cloves and cut them in half, then rub the grilling surface with them.
5. Spread olive oil over the pierrade, turn the device on and roast the eggplant and pepper first, followed
by the tomatoes, zucchini, onions and garlic cloves.
Vegetables on the grill
recipe for 4 persons
4 small potatoes
1 smaller green pepper
1 zucchini
1 eggplant
4 cloves of garlic
4 young onions
Provencal seasoning
salt and ground black pepper
Preparation:
1. Wash and dry tomatoes, pepper, zucchini and eggplant. Cut tomatoes in half and squeeze juice from
them carefully. Cut the pepper into four pieces and dice the pods into 2 cm large pieces. Peel and
eggplant and zucchini and cut into rings. Do not peel the young onion, if not necessary.
2. Add salt and pepper to vegetable and sprinkle with Provencal seasoning.
3. Peel garlic cloves and cut in half.
4. Brush the grilling surface with olive oil and garlic.
5. Then roast the eggplant rings and pepper dices.
6. Finally, add the tomato halves, zucchini rings, onions and garlic.