Grilled Spring Vegetables

Servings: 4

Ingredients:

1 large eggplant

1 large zucchini

1 bundle of green asparagus

1 bundle of spring onions

8 large mushrooms

Olive oil and salt

Preparation:

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.

by Raimundo González from the book Murcia, El libro de la Gastronomía
Recipe courtesy of Spain GourmeTour magazine