Monday, October 12, 2009

Grilled Vegetables

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.

Serves 4
Preparation Time : 10 mins
Marinating Time : at least 30 mins
Cooking Time : 6-10 mins
Printable Recipe


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.

3. Meanwhile, light an outdoor grill. Oil grill grate.

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.

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