Grilled vegetables are an ideal addition to grilled meats, but also for daily dinners. They have a lot of taste thanks to a simple and quick marinade. The whole is not complicated and even non -peculized people can cope with it. You can serve such vegetables yourself, in a salad, on sandwiches or wraps. If you do not want to light a grill, you can also successfully use a regular grill pan.
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Ingredients:
- 2 courgettes,
- 2 large potatoes,
- little eggplant,
- 250 g of large grill mushrooms,
- 4 peppers in different colors,
- 4 shallots,
- 2 cloves of garlic,
- 5 tablespoons of olive oil,
- 2 tablespoons of balsamic vinegar,
- a teaspoon of salt,
- 1/4 teaspoon of black pepper,
- 1.5 teaspoons of oregano.
Method of performance:
Wash all vegetables. Cut the zucchini into slices, mushrooms and paprika into large pieces, eggplant into slightly smaller. Peel and cut shallots in half. Peel the garlic and chop very finely.
Place olive oil, vinegar, salt, pepper, oregano and chopped garlic in a large bowl. Mix the whole with a whisk.
Add vegetables to the bowl and mix them thoroughly to cover. Cover the bowl and put it in the fridge for at least 20 minutes, preferably for 2 hours.
Heat a grill or a grill pan to medium temperature. Lubricate the grate with a little oil and put vegetables on it. Grill them for 3-5 minutes on each side until they are browned and softened.
Put the grilled vegetables into a platter and serve warm, preferably with herbal dip and grilled bread.
Store the remains in a tight container, in the fridge. Use within 2-4 days. Serve them cold or after heating in the oven or microwave.
Source: NowowoPuje.pl
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