Grilled Autumn Vegetables

Recipe by Luschka
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut aubergine into 1cm thick slices. Steam for 4 minutes.
  • Cut courgettes diagonally into 5 mm thick slices; brush with 5 ml of the oil.
  • Seed and cut peppers lengthways into 8 pieces.
  • Grill vegetables, in batches if necessary, under high heat for 4 – 6 minutes on each side or until tender but firm. Transfer to a serving bowl.
  • Whisk together remaining oil, vinegar, thyme, water and salt and pepper to taste. Pour over hot vegetables and toss to coat.
  • Vegetables can be covered and refrigerated for up to one day. Serve at room temperature.
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