Easy Grilled Zucchini

First of all, it is mandatory to have such a grill pan, mine was taken 1 year ago from Ikea - she is a grandmother but not very good.

Now I plan to take a ceramic one, that's why I recommend you to find one too.

Put it on medium heat towards the sea and heat it very well - so that smoke comes out of it. If you don't heat it well, the vegetables don't cook as well and quickly, and they can stick to the pan.

The zucchini / eggplant is cut into thin slices - see in the pictures.

If you make them too thick, the vegetables will be more raw and crispy, if you make them too thin they will dry too hard on the grill.

Arrange them on a hot pan and leave for 4-5 minutes.

Then turn them on the other side and leave for 4-5 minutes.

Or you can cut them long, not slices, the baking process is the same.

When they are ready, take them out on a plate and season them with salt and some spices - my favorite is the mixture of Herbs of Provence - if you don't have it, just add salt and possibly a little pepper.

Here I made peppers, the procedure is the same.

Here all the vegetables are ready to serve - I recommend you let them soak for 10 minutes with salt and spices before serving.

Now we make the Yogurt sauce with tomatoes and greens:

- I usually use a small blender here;

- but you can chop them all finely and crush the garlic

- So, put all the vegetables in the blender ...

... pass them on, but be careful not to be too pasta, to see the pieces of tomatoes and parsley.

Add the yogurt and season with salt, stir.

Serve the sauce with vegetables, meat and any food you like, it is perfect in any combination.

Good appetite!