Ingredients:
4 giant mushrooms
4 zucchini
2 eggplants
200 ml olive oil
4-5 tablespoons finely chopped herbs de Provence (marjoram, rosemary, thyme)
Salt
black pepper
Preparation:
Clean the mushrooms and cut them into slices about 1.5 cm thick. Prepare the zucchini and aubergines ready for cooking (wash them) and cut them into slices.
Mix the olive oil and herbs, pour into a soup plate or shallow bowl and roll the vegetable slices in it. Then layer it in a food storage container and let it sit in the fridge for 1 to 2 hours.
Cook on the grill until golden brown, sprinkle with salt and pepper and serve immediately.