I loooove grilled vegetables. It’s a light dish, tasty, and you can really play with it. You can use it as a side, as a snack, as an appetizer…it’s very versatile as you can see, and you can really chose what you want to grill. For this dish I chose three of my favorite: eggplant, zucchini, and peppers.
– black and white eggplant
– round zucchini
– bell peppers
– 1 bunch of fresh parsley
– a few cloves of garlic
– Extra virgin olive oil (EVO), salt and pepper to taste
Cut eggplant and zucchini slices of 0.5cm; make sure you cut them equally so they will have the same cooking time. Cut the peppers in half, eliminate the seeds and the stem, and cut long stripes. Place the veggies on a plain surface like a large cutting board and toss with salt. This way, they will start losing water and they will grill better. Let them lose some water for about 45 min.
In the meantime, start prepping the dressing. Cut the parsley finely and put it into a bowl, add generously EVO oil, and some peeled and chopped garlic. Cover with some plastic wrap and let it get tasty. If you want a stronger dressing, you can prepare this the night before and keep it in the fridge.
The veggies should be ready for grilling now. Take a grilling pan and place on medium fire; once hot, place the veggies on it and cook until well grilled. Once done, place them on a plate and toss some of that delicious garlic and parsley dressing on it along with some salt and pepper if you want. And voila’!
Enjoy and stay tuned for the next delicious recipe!