Description
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).
Ingredients
- Olive Oil
- Lemon
- Garlic Clove
- Fresh Basil
- Sea Salt
- Fresh Ground Black Pepper
- Ground Savory
- Worcestershire Sauce
Instructions
- Mix up all of the marinade ingredients holding back just a tbsp of the chopped fresh basil 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