Mediterranean grilled marinated
vegetables
Serves 2-4
A selection of classic
Mediterranean vegetables coated in a herb and olive oil marinade
then grilled until sweet, smoky and tender.
4 tablespoons extra virgin olive
oil
2 tablespoons balsamic vinegar
3 garlic cloves – minced
1 teaspoon dried rosemary
½ teaspoon dried oregano
¾ teaspoon salt
⅓ teaspoon freshly ground black pepper
1 red bell pepper – cut into thick strips
2 zucchinis – each cut into thirds lengthwise
1 eggplant – cut into half-inch rounds
4 medium portobello mushrooms – stems removed
1 red onion – cut into thick rounds
PLACE the olive oil, balsamic vinegar,
rosemary, oregano, garlic, salt and pepper in a jar with screw-top
lid and shake to combine. ADD the vegetables to a large bowl and
pour over the marinade. GENTLY toss until the marinade evenly coats
the vegetables (be careful that the red onion doesn’t separate into
rings). MARINATE for at least 10 minutes. COOK the vegetables on a
hot grill (or grill pan) for 8 minutes, turning once, and brushing
regularly with any residual marinade. GARNISH the vegetables with a
little finely chopped flat-leaf parsley (optional).
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