Grilled Vegetables Marinated With Oil And Vinegar

Name: Grilled Vegetables Marinated With Oil And Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 2 red bell peppers; 2 yellow bell peppers; 3 long slender zucchini; olive oil, for brushing; Marinade; 1/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 garlic cloves, chopped; 1 1 tablespoon thyme or 1 tablespoon oregano

Servings: persons

1
Cut eggplant into lengthwise slices about 1/2 inch.
2
Place in a bowl and cover with water measuring the amount used.
3
Add 1/4 cup of salt for every 2 quarts.
4
Set something heavy (plate) in the bowl with a can on top to hold the slices under water and leave them to soak 1 to 2 hours.
5
Meanwhile rinse the peppers and cut them in half lengthwise.
6
Rinse seeds and white membrane.
7
Cut zucchini on diagonal into slices 1/2 inch thick.
8
Prepare grill.
9
Remove eggplant slices from brine and pat dry.
10
Brush all veggies with olive oil and grill them on each side for 10 to 18 minutes.
11
Place pepper halves skin side down on grill, cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.
12
Don't cook peppers on both sides.
13
Mix marinade together and pour the marinade over the vegetables.
14
Cover with aluminum foil and set aside at room temperature to marinade for several hours or overnight.
15
Serve at room temperature.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 eggplants, 2 red bell peppers, 2 yellow bell peppers, 3 long slender zucchini, and more.

Yes, Grilled Vegetables Marinated With Oil And Vinegar 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.

That's it — enjoy your meal!