Grilled vegetables for a picnic

12 small tomatoes

4 sweet pepper

2 eggplant

black pepper

salt

Chop the eggplant slices about an inch thick, season with salt and leave for 15 minutes, rinse.

Cut into pieces pepper.

Strung pieces of eggplant and peppers, whole tomatoes on skewers, roast vegetables over the coals, turning occasionally, the skin of the vegetables must not scorch, only to be covered by bubbles.

To omit the hot vegetables in cold water, then remove the peel.

Add salt, pepper, sprinkle with grilled vegetables picnic chopped cilantro and immediately apply.