Grilled Summer Vegetables.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
eggplant
|
*
|
| 3 | each |
zucchini
|
*
|
| 1 | each |
sweet yellow bell peppers
de seeded |
|
| 1 | each |
sweet red bell peppers
de seeded |
|
| 15 | ml |
olive oil
|
*
|
| 15 | ml |
white wine vinegar
|
*
|
| 1 | clove |
garlic
crushed |
|
| 5 | ml |
oregano
fresh |
*
|
| 1 | x |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
eggplant
|
*
|
| 3 | each |
zucchini
|
*
|
| 1 | each |
sweet yellow bell peppers
de seeded |
|
| 1 | each |
sweet red bell peppers
de seeded |
|
| 15 | ml |
olive oil
|
*
|
| 15 | ml |
white wine vinegar
|
*
|
| 1 | clove |
garlic
crushed |
|
| 5 | ml |
oregano
fresh |
*
|
| 1 | x |
black pepper
ground |
*
|
Directions
Cut the aubergine into quarter inch slices.
Cut the courgettes diagonally into 1 cm half inch slices.
Cut the peppers into large slices. Mix the oil, vinegar, garlic, oregano and black pepper in a large bowl. Add the vegetables. Cover with the mixture and leave to marinade for at least one hour. Cook the vegetables on a barbecue or under a hot grill until just tender, basting frequently.
