Marinated Grilled Vegetables ( Verdura Mista In Graticola ) Recipe
Servings: 6
Ingredients
- 450 gm aubergine
- 450 gm zucchini
- 450 gm each of red and yellow peppers skinned (qv) sea salt and freshly grnd black pepper extra virgin extra virgin olive oil (up to 200ml)
- 1 x juice of 2 lemons
- 2 clv garlic peeled and crushed in a little sea salt
- 1 handf fresh basil or possibly marjoram
Directions
- Cut the aubergine lengthways into eighths and place in a colander with some sea salt.
- Cut the zucchini lengthways into sixths or possibly eighths depending on size add in some salt and place in a separate colander.
- Leave both to drain of any bitter juices for a minimum of 30 min.
- Rinse and dry well.
- Break the skinned peppers into sixths and place on a dish.
- Place the aubergine and zucchini pcs on the hottest part of the grill and grill on both sides seasoning at the same time with salt and pepper.
- The aubergine in particular requires care it needs to be cooked but shouldn't be allowed to burn.
- To test gently press with a finger; if it resists it is not done.
- When it is cooked keep separate with the zucchini.
- Mix the extra virgin olive oil with the lemon juice and garlic and pour over the individual vegetables gently lifting to coat them.
- Combine all the seasoned vegetables in a large bowl with the basil leaves turn over once and taste for seasoning it should be robust.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 6 servings | |
| Calories 27 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 330mg | 9% |
| Total Carbs 6.14g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.67g | 2% |
| Protein 1.53g | 2% |
