The marinated grilled vegetables are a great appetizer or main dish accompanied by malt and oat flakes bread. Fresh and tasty, they are ideal for the warm season. The vegetables are grilled and then marinated for about 2 hours with a sauce made of vinegar, oil, garlic, and salt. They can be flavored with fresh herbs like thyme, marjoram, parsley, or mint. Try the cold pasta with grilled vegetables!!!
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover other side dish recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3/8 cup white wine vinegar
- 3/8 cup extra virgin olive oil
- salt
- 2 cloves garlic
- 4 sprigs thyme
- 4 zucchinis
- 2 eggplants
- 2 peppers, red and yellow, raw
Tools
- 1 Knife
- 1 Electric grill
- 1 Plate
Steps
Wash the vegetables and slice them thinly, about 0.13-0.16 inches (3-4 mm) except for the peppers. In a bowl, pour the vinegar, oil, salt, and minced garlic, mix with a whisk.
Preheat an electric grill and grill the peppers first.
Once ready, put them in a paper bag and let them cool. This way it will be easier to peel them.
Meanwhile, as the peppers cool, grill the other vegetables.
Peel the peppers, remove the stem and seeds. Cut them into strips.
Arrange the vegetables on a serving plate and season them with the prepared sauce and thyme.
Let them marinate for a couple of hours before serving.
Tips
They can be flavored with fresh herbs like thyme, marjoram, parsley, or mint.
They keep in the fridge for 3-4 days.
They keep in the fridge for 3-4 days.
They keep in the fridge for 3-4 days.
Do you like my recipes? Stay updated by following my Facebook page or the Instagram profile.
Also follow me on Pinterest.
Go back to HOME to discover the latest recipes!
