Grilled Vegetables

Wash the Eggplant, Zucchini, Red bell pepper, and Yellow bell pepper thoroughly. Trim the ends of the Eggplant and Zucchini. Core and deseed the Red bell pepper and Yellow bell pepper.

Slice the Eggplant and Zucchini lengthwise into approximately 0.5 cm thick slices. Slice the Red bell pepper and Yellow bell pepper into similar-sized strips.

Lay the Eggplant slices on a clean surface and sprinkle generously with Sea salt. Let them rest for 20-30 minutes to draw out excess moisture and bitterness. Pat them dry thoroughly with paper towels before grilling.