Grilled & marinated summer vegetables

Name: Grilled & marinated summer vegetables
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 4 red peppers; 3 aubergines, cut into finger thick rounds; 3 slices courgettes, cut diagonally into finger thick slices; 4 red onions, cut into finger thick rounds; 1 large bunch flat-leaf parsley, chopped; 2 garlic cloves, crushed; 5 Tbsps sherry vinegar; 100 milliliters olive oil

Grilled & marinated summer vegetables takes approximately 50 minutes from beginning to end. This recipe serves 10. One serving contains 160 calories, 3g of protein, and 10g of fat. 7 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a rather inexpensive side dish. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A mixture of garlic cloves, aubergines, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Whisk dressing ingredients and some seasoning in a large bowl.

Ingredients you will need

Seasoning

Equipment you will use

Whisk

Bowl

Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.

Ingredients you will need

Peppers

Equipment you will use

Frying Pan

Bowl

Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

Ingredients you will need

Parsley