- 6 poivrade artichokes
- 4 small courgettes
- 4 small peppers
- 12 cherry tomatoes
- 8 mini eggplants
- 12 small button mushrooms
- 12 green asparagus
- 8 mini fennel
- 25 cl olive oil
- 1 bunch cilantro
- 1 bunch chervil
- Salt, ground pepper
- Preparation time: 15 minutes
- Cooking time: 15 minutes
Difficulty: Moderate (Level 2)
- Combine 20 cl olive oil, chervil, cilantro, and salt in a blender or mixing bowl. Emulsify until smooth and homogeneous.
- Prepare the vegetables: arrange in a dish, drizzle with remaining olive oil, season with salt and pepper, and place on a double grill.
- Grill over low heat, turning regularly, until tender.
- Serve drizzled with the herb oil. Tip: Ensure vegetables are tender, not burnt, for the best flavor and texture.
