1 large eggplant
1 large zucchini
1 bundle of green asparagus
1 bundle of spring onions
8 large mushrooms
Olive oil and salt
Slice the vegetables very thinly. Choose medium to small size asparagus and peel.
Grill on a lightly-oiled griddle until just golden. Drizzle with oil to taste and season with salt and a little pepper.
Recipe courtesy of Spain GourmeTour magazine