Monday, October 12, 2009
I expected that there were at least 8 people would come to grilling night, but we ended to be 4 as some have cancelled at the last minute. Basically, I prepared at least 1kg of vegetables for grilling. I should have made a smaller quantity. Sometimes, I always wonder if it is better to make more than less or to make less than more. I would usually end up with the first choice.
Vegetables are still selling at a reasonable price, I'm profiting the remaining of the vegetable season to do some grilled vegetables. I adapted the recipe from The Illustrated Kitchen Bible.
Preparation Time : 10 mins
Marinating Time : at least 30 mins
Cooking Time : 6-10 mins
2 zucchinis, halved lengthwise
1 red bell pepper. quartered
1 yellow bell pepper, quartered
1 eggplant, sliced
1 fennel bulb, quartered
1/2 cup olive oil
3 tbsp balsamic vinegar
2 garlic cloves, minced
1/4 cup parsley
Salt and pepper
1. For the marinade, whisk together oil, balsamic vinegar, garlic parsley, salt and pepper in a small bowl.
2. Place cut vegetables in a ziploc bag, pour marinade onto vegetables. Marinate at room temperature for at least 30 mins.
4. Place vegetables on the grill. Brush vegetables with the marinade. Cook for 3-5 mins on each side until tender or lightly charred. Serve with barbecued meat.