The marinated grilled vegetables are a great appetizer or main course served with some malt and oat flake bread. Fresh and tasty, they are ideal in hot weather. After being grilled, the vegetables are 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!!!
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 0.42 cup white wine vinegar
- 0.42 cup extra virgin olive oil
- salt
- 2 cloves garlic
- 4 sprigs thyme
- 4 zucchini
- 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 1/8 inch excluding 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 will make peeling them easier.
While 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 dress 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.
Store in the refrigerator for 3-4 days.
Store in the refrigerator for 3-4 days.
Store in the refrigerator for 3-4 days.
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