Garlic Rosemary Grilled Vegetables Recipe

Name: Garlic Rosemary Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None red pepper, quartered and seeded; 1 None yellow pepper, quartered and seeded; 1/4 cup olive oil; 4 cloves garlic; 1 None lemon, peel grated and lemon juiced; 2 tsp finely chopped fresh rosemary; 1 None red onion, cut into wedges; 2 None leeks, trimmed, cut into 3/4-inch pieces; 1 None eggplant, thickly sliced; 2 None zucchini, thickly sliced; 4 None portobello mushrooms, quartered; 1/3 cup mayonnaise

Servings: persons

1 None red pepper, quartered and seeded
1 None yellow pepper, quartered and seeded
1/4 cup olive oil
4 cloves garlic
1 None lemon, peel grated and lemon juiced
2 tsp finely chopped fresh rosemary
1 None red onion, cut into wedges
2 None leeks, trimmed, cut into 3/4-inch pieces
1 None eggplant, thickly sliced
2 None zucchini, thickly sliced
4 None portobello mushrooms, quartered
1/3 cup mayonnaise

1
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Grill peppers until skin blisters and blackens. Cover in plastic wrap for 5 mins then peel away skin; slice pepper thickly.
2
For the garlic rosemary dressing, whisk oil, 1 crushed clove of garlic, 1 tsp finely grated lemon peel and half the rosemary in small bowl.
3
Brush onion, leek, eggplant, zucchini, mushrooms and 3 unpeeled garlic cloves with dressing. Grill vegetables, in batches, until tender.
4
Squeeze cooked garlic into small bowl; discard skins. Whisk in remaining rosemary, mayonnaise and 1 tbsp lemon juice. Serve vegetables with mayonnaise mixture.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 None red pepper, quartered and seeded, 1 None yellow pepper, quartered and seeded, 1/4 cup olive oil, 4 cloves garlic, and more.

Yes, Garlic Rosemary Grilled Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Rosemary Grilled Vegetables

How did you like this recipe?

Frequently Asked Questions