Grilled Marinated Vegetables

To make vegetables truly tasty, there are several rules to consider: marinade, frying temperature and cooking time. It is important to remove them from the heat or frying pan on time, because the vegetables should remain a little damp, and the marinade and grill will give the vegetables the same unique taste that can only be found with real grilled vegetables.

Summary

Ingredients

• Eggplant – 1 pc.
• Zucchini – 1 pc.
• Red or white onions – 2 pcs.
• Sweet pepper – 2 pcs.
• Cherry tomatoes – 100 g
• Olive oil – 4 tbsp
• Balsamic vinegar – 2 tbsp
• Worcestershire sauce – 2 tbsp
• Ground black pepper – 0.6667 teaspoon.
• Dried garlic – 1 teaspoon
• Dried oregano – 1 teaspoon
• Dried thyme – 1 teaspoon
• Sugar – 1 teaspoon
• Salt – 0.6667 teaspoon

Instructions

1. Prepare the marinade for grilled vegetables. In a bowl, combine olive oil, balsamic vinegar, Worcestershire sauce, ground pepper, dried garlic, dried oregano, dried thyme, salt and sugar.
2. Peel and cut the onion into 6-8 mm slices without dividing into rings. Try to keep them intact for proper grilling.
3. Cut the eggplant into a semicircular width of 4-6 mm.

   

4. Zucchini – in circles 4-6 mm wide.
5. Cut sweet peppers into slices, remove seeds and internal partitions.
6. Combine eggplant, pepper and zucchini. Pour over the sauce, mix thoroughly.

   

7. Add the chopped onion and brush gently with the marinade. Leave the vegetables for 10 minutes.
8. Preheat a grill pan and fry the prepared vegetables and cherry tomatoes over medium heat for 3-5 minutes on each side, until tender. Grilled vegetables, properly cooked, should remain slightly moist. If you cook vegetables over an open fire or charcoal, make sure the temperature is moderate and the vegetables do not burn.
9. Grilled vegetables will become the highlight of any table, be it a holiday or a business lunch, a dinner in the country or a romantic evening. Serve vegetables with sour cream or garlic sauce.

   

Bon Appetit!