Italian grilled vegetables

3 large carrots
4 mixed peppers
2 large courgettes
4-6 large tomatoes
1 aubergine (approx. 400 g)
Salt
Black pepper
150-200 g oyster mushrooms
Some stalks of parsley,
thyme and rosemary
1-2 garlic cloves
Zest of ½ an untreated lemon
8-10 tbsp. olive oil

Peel and wash the carrots and cut into slanted slices. Steam for 6-8 minutes and drain. Clean and wash the rest of the vegetables and quarter the peppers. Cut the courgettes, tomatoes and aubergine into thick slices. Place the aubergine slices next to one another and sprinkle with salt. Clean and wipe the mushrooms and wash the herbs. Peel the garlic and chop it and the herbs, and mix with oil and lemon zest. Then season everything and remove the salt from the aubergines. Grill the vegetables and mushrooms successively on the pre-heated electric barbecue grill for 5-10 minutes. Turn frequently and brush with oil marinade. Serve with ciabatta. If using a barbecue grill with grill grate, we recommend that you place a grill tray underneath the latter.