Grilled Summer Vegetables (version II)
2 zucchini, cut lengthways into 1/8-inch slices
Mix all the prepared vegetables with the ingredients of the marinade. Stir so they are coated with the olive oil. Cover with cling film and marinate at room temperature for 6-12 hours.
1 eggplant, cut widthways into 5mm/žin slices
1 red pepper, skinned, halved, seeded, each half cut in two
2 tomatoes, skinned, halved and seeded
salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
2 garlic cloves, peeled and sliced
4 sprigs of fresh thyme or a large pinch of dried thyme
6 fresh basil leaves
Brush the pan with the marinade, place on medium heat and grill: zucchini and tomatoes, 2 minutes on each side; eggplants and peppers, 4 minutes on each side.
Taste and season with salt and pepper. Place on to a serving dish and sprinkle with the balsamic vinegar. Serve to your guests.
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