- 6 Carisma potatoes
- 2 medium eggplants
- 3 medium zucchinis
- 6 ripe tomatoes
- 1 tablespoon olive oil
- Balsamic glaze
- A light sprinkle of salt and black pepper
- Fresh basil
Wash Carisma potatoes, chop potatoes into 1 cm thick slices. Place sliced potatoes into hot (not boiling) water, then bring water to the boil. Cook until al dente. Potatoes should be firm but cooked through. Drain and cool.
Slice all remaining vegetables into 1 cm thick slices and lightly brush all vegetables with olive oil.
Char grill the eggplant, zucchini for 4 minutes each side, or until cooked, turn once. Char grill the cooked potatoes for 1 minute each side, or until lightly charred. Keep the tomatoes raw
To assemble, alternatively place the vegetables and finish with balsamic glaze, and fresh basil leaves, season with salt and pepper, serve immediately.
Depending on your cooking method and technique the level of GR may vary.