Recipe: Grilled Vegetables with Herbs

• By
• Helen Koutalianos & Anastasia Koutalianos

Image by Darla Furlani
Serve these grilled veggies as a main with bread and dip or as a side dish

This smoky-delicious mix of grilled eggplant, zucchini and bell peppers is perfect for alfresco cooking and dining

Ingredients

• 1 large eggplant, sliced ¼-inch (6-mm) thick
• 3 medium-large zucchinis, sliced ¼-inch (6-mm) thick
• 2 green bell peppers, seeded and cut in quarters
• 2 red bell peppers, seeded and cut in quarters
• 1 large tomato, sliced
• ½-1 cup olive oil (125-250 ml)
• sea salt, to taste
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) fresh or dried basil
• 1 tsp (5 ml) fresh or dried oregano
• 1 tsp (5 ml) fresh or dried thyme

Instructions

1. Start barbecue or set oven to broil.
2. If using the oven, place vegetables on a baking sheet. Brush vegetables with olive oil (enough so the surface is covered) and lightly salt on both sides 45 minutes before broiling or grilling.
3. Sprinkle with garlic and herbs. (Rub the herbs in your hands before sprinkling over veggies in order to release their aromatic, flavourful oils.)
4. Grill or broil vegetables for 2-5 minutes on each side, or until flesh is lightly browned. Serve hot or cold.

Serves 8-12.

Recipe and photo from From the Olive Grove: Mediterranean Cooking with Olive Oil. Published by Arsenal Pulp Press, ©2010. Reprinted with permission of the publisher.