Slowly but surely, summer is coming and with it the time of barbecues, seasonal fresh vegetables and the desire to eat more lightly. A very tasty and healthy alternative to meat is also a grilled seasonal mix of vegetables, but the key to success is to marinate it in advance.
Such vegetables will replace a heavy lunch and you don’t have to grill in the garden with meat. You can also prepare it on a grill pan or in the oven and serve it alone, with various dips or as a side dish to meat. You can choose vegetables that you currently have at home or that you like best. There are so many variations.
For this mix of grilled vegetables, you will need the following ingredients:
- (for approximately 6 servings):
- 2 tablespoons olive oil
- 2 tablespoons chopped of fresh parsley
- 2 tablespoons of chopped fresh oregano (if you don’t have it, it can also be dried)
- 2 tablespoons chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon soli
- ½ teaspoon black pepper
- 6 pods garlic, chopped
- 1 red onioncut into crescents
- 18 pieces fresh asparagustrimmed
- 12 mushrooms with large heads, without stems
- 1 bigger eggplantcut into rounds
- 1 red peppercut into crescents
- 1 yellow peppercut into crescents
In a large resealable plastic bag, combine the olive oil, parsley, oregano, basil, vinegar, salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red pepper and yellow pepper in the bag. Close the bag and marinate for 2 hours in the refrigerator. Preheat the grill to a high flame. Lightly coat the grill grate. Grill the vegetables for 6 minutes on each side until tender.
Extra tip: This vegetable goes well with steaks, but if you add sweet potatoes to it (bake them), you will have a full-fledged vegetarian lunch. As a dip, prepare a classic yogurt dip from thick yogurt with herbs or even Greek tzatziki. You won’t go wrong if you serve it with delicious hummus with tahini. It just depends on your taste.
