GRILLED VEGETABLES

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Grilled vegetables offer a delicious and nutritious way to enjoy your favorite produce. The grilling process adds a smoky, charred flavor that enhances the natural sweetness and texture of vegetables. Whether you’re a seasoned griller or just starting out, grilled vegetables are a versatile and easy-to-prepare option for any meal.

INGREDIENTS

For the Vegetables

  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 aubergine (eggplant)
  • 1 zucchini
  • 6-8 mushrooms
  • 2 pinches of salt
  • 1 pinch of black pepper
  • 2 tablespoons of olive oil

For the Marinade

  • 2 garlic cloves
  • 1 bunch of fresh herbs (e.g., parsley, basil)
  • 8 tablespoons of olive oil
  • Juice of 1 lemon

PREPARATION

You will need

  • Cutting board
  • Knife
  • Kitchen paper (roll)
  • Grill or grill pan
  • Hand blender or mixer

Prepare the Vegetables

  • Wash the yellow and red bell peppers, then quarter them and remove the seeds and white inner skin. Cut into finger-thick pieces.
  • Slice the aubergine (eggplant) into 1 cm thick slices, sprinkling a little salt on both sides to draw out moisture. Let it sit for about 15 minutes.

Cut the Remaining Vegetables

  • After 15 minutes, rinse the aubergine slices with cold water and pat them dry with kitchen paper.
  • Wash the zucchini and slice it into 0.5 cm thick rounds.
  • Clean the mushrooms and cut them in half.

Grill the Vegetables

  • In a bowl, combine the vegetables with 2 tablespoons of olive oil, along with a pinch of salt and pepper.
  • Grill the vegetables for 2 minutes on each side until cooked through and nicely marked. A grill pan can also be used for this step.

Make the Marinade

  • Peel the garlic cloves and remove the leaves from the herb stems. Roughly chop the herbs and blend them with the olive oil and lemon juice using a hand blender or mixer until smooth.
  • Toss the grilled vegetables with the marinade to coat well.

Tip for Meal Prep

  • If you prepare the grilled vegetables in advance and store them in the refrigerator, take them out ahead of time. Allow them to reach room temperature so the marinade can absorb better.

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