Grilled Summer Vegetable Medley
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 46 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Eggplant (cut crosswise into 1/2-inch slices)
- 1 large, red Bell pepper
- 1 large, yellow Bell pepper
- 4 green peppers
- 2 garlic cloves (papery skins removed)
- ½ cup cold-pressed olive oil
- 2 Tbsps fresh lemon juice
- 2 tsps fresh lemon zest
- 2 cloves garlic cloves (finely chopped)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 1 loaf crusty Bread sliced and grilled (optional)
Preparation steps
1.
Arrange sliced eggplant in a single layer on a large rack placed over a baking sheet. Sprinkle both sides of the eggplant generously with coarse salt. Let stand for 20 to 30 minutes, this will draw the bitter juices from the eggplant. Rinse the eggplant under cold water and pat dry with paper towels.
2.
Meanwhile, prepare the grill for direct grilling. Preheat to high heat.
3.
Rinse the red and yellow peppers, remove the seeds and cut into thick strips. Rinse the green peppers and leave whole. Cut the garlic bulb in half.
4.
In a small bowl, mix the olive oil, lemon juice, chopped garlic, salt and pepper to taste. Arrange the vegetables and garlic halves on a preheated vegetable grate or preheated grill basket, brush lightly with oil and lemon mixture and place on the hot grill grate.
5.
Grill for 4 to 8 minutes per side, or until nicely browned on all sides. Transfer the grilled vegetables to a serving platter and drizzle with remaining oil and lemon mixture. Serve warm or cold.
6.
Serve with crusty bread, if desired.
