Grilled Vegetables Marinated With Oil and Vinegar

Recipe by Oxford
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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggplant into lengthwise slices about 1/2 inch.
  • Place in a bowl and cover with water measuring the amount used.
  • Add 1/4 cup of salt for every 2 quarts.
  • Set something heavy (plate) in the bowl with a can on top to hold the slices under water and leave them to soak 1 to 2 hours.
  • Meanwhile rinse the peppers and cut them in half lengthwise.
  • Rinse seeds and white membrane.
  • Cut zucchini on diagonal into slices 1/2 inch thick.
  • Prepare grill.
  • Remove eggplant slices from brine and pat dry.
  • Brush all veggies with olive oil and grill them on each side for 10 to 18 minutes.
  • Place pepper halves skin side down on grill, cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.
  • Don't cook peppers on both sides.
  • Mix marinade together and pour the marinade over the vegetables.
  • Cover with aluminum foil and set aside at room temperature to marinade for several hours or overnight.
  • Serve at room temperature.
  • Serves 8.
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