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If you miss the barbecues this summer, but want to eat for lent or eat lighter (the holidays are approaching), then this recipe is right for you.
Take a few potatoes (4-5), some eggplants (2-3), some peppers (4-5) and about 2 red onions, wash them, clean and cut them into slices of 1 cm. Brush the grill with a little olive oil, place them on the grill and roll them in a few minutes, when they got those brown stripes.
Place the cooked vegetables into a greased pan with a little olive oil, sprinkle salt and give the tray in the oven at 180 degrees (covered with foil) for 20 minutes.
Slightly pour thick tomato sauce in a pan and heat it. Add the vegetables from the pan and the sauce left from them. Add pepper, oregano and paprika. Let the vegetables for 2 minutes, until the sauce reduces slightly.
Sprinkle chopped basil, finally, after turning off the fire.
Serve warm. When you put food on the plate, sprinkle it with very little extra virgin olive oil, fresh thyme and decorate with parsley, basil, what you have.
Bon appetit!
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