Grilled vegetables are the side dish of the summer, or at least, they are for me! Every dinner I organize, I always prepare a generous amount of grilled vegetables, especially with bell peppers, zucchini, and eggplants, which are my favorite vegetables to grill.. both for the ease with which they can be cut and cleaned, and because they are readily available in every store or supermarket.
Preparing grilled vegetables is really a breeze! You will only need, in terms of tools, a knife and a grill or cast iron to place on the stove, or an electric one. Choose based on your availability, but prepare grilled vegetables, because they are the perfect side dish for any type of main course! Shall we start?
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 6 zucchini
- 1 round eggplant
- to taste extra virgin olive oil
- to taste salt
- to taste thyme (or oregano)
Preparation
Wash and clean all vegetables to remove soil and damaged or bruised parts.
Slice the zucchini into thin strips lengthwise, slice the eggplant into thin slices and the bell peppers, after removing the stem and internal seeds, cut them into slices.
Heat the grill, whether it’s the cast iron one on the stove or the electric one, until the plate is very hot.
Grill as many vegetables as you can fit on the plate, two minutes per side.
Gradually gather the vegetables on a serving plate.
Season the grilled vegetables with extra virgin olive oil, salt, and some aromatic herbs like thyme or oregano, and serve hot.
STORAGE:
Store the grilled vegetables in the fridge for up to 3 days.
You can freeze them to have them ready in the freezer whenever you need them.
TIPS:
If you like, you can also add slices of fennel, or radicchio or Belgian endive depending on the seasons and your tastes.
