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Charred Vegetable Brochettes

From GFF Magazine
  • minutes
  • Serves 8

INGREDIENTS

1/2 cup

Basil, leaves

1 pint

Cherry tomatoes

4

Cipollini onions

1

Eggplant, large

1

bunch Flat-leaf parsley

2 cloves

Garlic

1

Red bell pepper

4

Spring onion, bulbs

2 tbsp

Lemon juice, fresh

2 tbsp

Tamari

1

Kosher salt

1/4 cup

Olive oil