• 3 small zucchini (courgette)
• 2 onions
• 1 red pepper
• 4 beautiful mushrooms
• 1 medium eggplant (aubergine)
• 5 artichokes Violets
• 2 large tomatoes
• 4 cloves of garlic
• 1/2 bunch of basil
• 5 cl of virgin olive oil a pinch of Espelette (hot pepper)
• 3 pinches of sea salt

How to cook vegetables 

Wash them with running water vegetables and dry them. Cut the zucchini into slices 5 mm thick, Split into four and cut the eggplant into slices of 5 mm, Peppers into strips of 5 mm. Peel the onions and slice it. Peel the artichokes by keeping the heart and early leaves ;
Chop into slices of about 4 mm
Peel the garlic and finely chop it. Chop the basil.
All this can be done in conjunction with the cooking: On the hot griddle (270°), oiled with a few drops of extra virgin olive oil. all vegetables are cooked separately except onions and peppers that you can roast together.
Roast the eggplant, turning after 4 to 5 minutes , thenset aside. Artichokes 6-7 min on each side, mushrooms 5-6 min, zucchini 5-6 min…
Salt with sea salt , and add spices on each vegetable. Add olive oil before returning each vegetable. Cook your vegetables separately and enjoy with fish or meat that choice will be yours.