Savory Mediterranean Grilled Vegetable Medley

Grilled Vegetables Marinated With Oil and Vinegar

Overview:

This Grilled Vegetables Marinated With Oil and Vinegar recipe is a delightful dish that celebrates the natural flavors of eggplants, bell peppers, and zucchini, enhanced with a savory marinade of olive oil, red wine vinegar, garlic, thyme, and oregano. Perfect for vegans and beginners alike, it’s a straightforward recipe that yields flavorful results in under an hour.

• Total Time: 35 minutes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Servings: 8
• Calories per Serving: 120.6
• Rating: ⭐️⭐️⭐️⭐️⭐️ (1 review)

Ingredients:

• 2 eggplants
• 2 red bell peppers
• 2 yellow bell peppers
• 3 zucchinis
• Olive oil (for brushing)
• Extra virgin olive oil (for marinade)
• 1/4 cup red wine vinegar
• 1/4 cup minced garlic cloves
• 2 tsp dried thyme
• 1 tsp dried oregano

Instructions:

1. Prepare the Eggplant:

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   • Cut the eggplant into lengthwise slices about 1/2 inch thick.
   • Place the slices in a bowl and cover them with water. Add 1/4 cup of salt for every 2 quarts of water used.
   • Place a heavy plate or lid with a can on top to keep the slices submerged. Let them soak for 1 to 2 hours.

2. Prepare the Peppers and Zucchini:

   • Rinse the red and yellow bell peppers, then cut them in half lengthwise. Remove the seeds and white membrane.
   • Cut the zucchinis diagonally into slices about 1/2 inch thick.

3. Preheat the Grill:

   • Prepare your grill for cooking over medium-high heat.

4. Grill the Vegetables:

   • Remove the eggplant slices from the brine and pat them dry with paper towels.
   • Brush all the vegetables lightly with olive oil.
   • Grill the vegetables on each side until they are tender and have grill marks:
     • Eggplant slices: 10 to 18 minutes total
     • Pepper halves (skin side down only): 5 to 8 minutes, until slightly blackened and blistered. Avoid grilling the peppers on both sides.

5. Prepare the Marinade:

   • In a small bowl, mix together the extra virgin olive oil, red wine vinegar, minced garlic cloves, dried thyme, and dried oregano.

6. Marinate the Grilled Vegetables:

   • Transfer the grilled vegetables to a large dish or tray.
   • Pour the prepared marinade over the vegetables, ensuring they are well coated.
   • Cover the dish with aluminum foil and let the vegetables marinate at room temperature for several hours or overnight to enhance the flavors.

7. Serve:

   • Before serving, bring the marinated vegetables to room temperature.
   • Serve the grilled vegetables marinated with oil and vinegar as a delicious side dish or a standalone meal.

Nutrition Information per Serving:

• Calories: 120.6
• Total Fat: 7.3g
  • Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 11.6mg
• Total Carbohydrates: 14g
  • Dietary Fiber: 5.8g
  • Sugars: 5.2g
• Protein: 2.9g

Tips:

• For added flavor, you can sprinkle some freshly chopped parsley or basil over the grilled vegetables before serving.
• Make sure to adjust the grilling time based on your grill’s heat intensity and the thickness of the vegetables.
• This dish can be prepared ahead of time, making it perfect for gatherings and parties where you want to minimize last-minute preparations.

Keywords:

European, Vegan, Savory, Less than 60 Minutes, Beginner Cook, Easy, Inexpensive

This Grilled Vegetables Marinated With Oil and Vinegar recipe from lovewithrecipes.com is a fantastic way to enjoy the flavors of summer with minimal effort and maximum taste. Whether served alongside grilled meats or as a vegetarian main dish, it’s sure to impress with its vibrant colors and delicious marinade.