GRILLED VEG
I know, it doesn't really take much to sort out grilling vegetables. Consider this a base recipe to which you could adjust or add any flavourings you like, to best suit your meal. I like this combo, it goes well with most bbq'd items. It makes enough marinade to grill veggies for 4 - give or take. I don't have an exact measurement for how much veg to use, so for instance; 2-3 zucchini or 1 lg vegatable marrow, with a few bell peppers and some mushrooms is about right for 4. Anytime I turn on the bbq I grill up some veg like this to use in salads and sandwiches etc. If it's more of a main feature of your bbq'd meal, you might want to serve with a garlic mayo or other sauce along side. (Prep time includes the hour to marinate...give it longer if you can).
Provided by magpie diner
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix up all of the marinade ingredients holding back just a tbsp of the chopped fresh basil (or other fresh herb) to use as a garnish.
- Slice up your vegetables. For eggplants I like to slice them in 1/2 inch rounds - but let them sit in a colander sprinkled with salt for about 20 minutes before hand as it takes away the bitter taste. Zucchini I like to slice lenghtways into 1/2 inch strips. Bell peppers you can slice off the tops and clean out the inside, then slice into 3 inch or wider strips.
- Place the veg into a large container with a lid, pour in the marinade and give it a gentle toss so that all sides of each piece have been coated. Cover and let sit, covered, for about an hour - longer in the fridge if you have the time. I put mine in a snug fitting tupperware type container and flip it now and again while it sits.
- Grill over medium heat on the BBQ to your liking. Sprinkle with the reserved chopped herbs and some lemon wedges.
Nutrition Facts : Calories 123.5, Fat 13.6, SaturatedFat 1.9, Sodium 292, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 0.2
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