Summer Marinated Grilled Vegetables
Use the camera icon to toggle the step by step photos on and off. This marinated grilled veg salad is the perfect summer side dish to meat or fish or can be made into a salad with beans or chickpeas.
Servings: 4 servings
Ingredients
- 1 medium zucchini (courgette)
- 1 medium eggplant (aubergine)
- 1 garlic clove thinly sliced
- 150 g (about 5-6oz) cherry tomatoes cut in half
- 1/2 red onion finely sliced
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- Salt and pepper
- 1-2 tablespoon Olive oil
Instructions
- Heat a ridged griddle pan or use a BBQ.
- Cut the ends off the zucchini and eggplant and cut them into thin slices (about 0.5cm or 1/4 inch thick). Drizzle them with olive oil on both sides and grill them until soft and charred.
- Roughly chop the cooked zucchini and eggplant (I cut each slice into 3), then add them to a bowl.
- Add the finely sliced red onion, cherry tomatoes, finely sliced garlic, oregano, red wine vinegar, salt and pepper. Stir everything until well combined. I like to add another 1 tablespoon of olive oil.
- Let it sit at room temperature for at least 10 minutes and then serve. The vegetables taste better the longer they are left, so I ideally make this a few hours in advance, but it’s still delicious eaten right away.
After 10 minutes, taste the veg and add more vinegar if desired.
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 503mg | Fiber: 5g | Sugar: 7g | Vitamin A: 317IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 1mg
