GRILLED VEGETABLES

INGREDIENTS:
500gr of radicchio of Treviso
three capsicums
one egg-plant
five zucchini
olive oil, salt and pepper

PREPARATION:
Peel the vegetables and slice them in the vertical sense: cut the radicchio in slices and the rest of the vegetables in thinner slices. Place all of the vegetables into a bowl and add the olive oil, salt and pepper.
Allow them to rest with the seasoning for a few minutes and then grill at low flame. Pay particular attention to the radicchio as, being quite thin, may easily burn during the cooking phase.
As the pulp of the capsicums is rather soft and may stick to the hot grill, they should thus be cooked with the skin facing down onto the grill surface.

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