Ingredients

• 4 spring onions, halved
• 1 red pepper, seeded and halved
• 1 green pepper, seeded and halved
• 1 eggplant, sliced
• ½ broccoli, cut into florets
• 1 zucchini, sliced
• ½ cauliflower, cut into florets
• 1 lb green asparagus trimmed
• 1 big carrot
• 4 slices of bacon
• 4 tomatoes
• 4 tablespoons olive oil
• coarse salt to taste

Directions

1. In a grill pan – oiled with olive oil – fry the bacon until crispy. Remove from the pan.
2. In the same grill pan, mark the vegetables on both sides until browned. Add salt.
3. Serve in a platter. Drizzle the oil from the grill pan over the vegetables.
4. Garnish with the bacon, and a few leaves of aromatic herbs of your liking.