Grilled Vegetables

Name: Grilled Vegetables
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: Zucchini; Red bell peppers; Eggplants; Leeks; Mushrooms; Extra virgin olive oil; Lemons; Garlic; Thyme; Salt; Pepper

Perfect for hot summer days, these grilled vegetables are dressed in a garlic and lemon vinaigrette. It’s a perfect dish for a backyard BBQ or picnic

22 February, 2012

serves for

total time

0 HR 25 MIN

ingredients

Zucchini

2 each

Red bell peppers

Eggplants

Leeks

2 each

Mushrooms

15 ml

Extra virgin olive oil

50 ml

Lemons

Garlic

1 clove

Thyme

1 sprig

Salt

to taste

Pepper

to taste

Preparation

Slice the zucchini lengthwise. Peel the eggplants and cut into round slices. Slice the leeks in half and cut the peppers in thick slices.
Preheat the grill. Once it’s very hot, place the vegetables on the grill and use tongs to turn them frequently to prevent burning. You can also cook the vegetables in a very hot nonstick skillet.
In the meantime, gather your ingredients for your dressing. In a bowl, mix the minced garlic, fresh lemon juice, oil, thyme and salt and pepper.
Beat well with a fork. Once the vegetables are grilled, serve them on a plate and drizzle with the vinaigrette.
Wine pairing: Vernaccia di San Gimignano