Grilled vegetables in garlic oil
4 servings
26 minutes
Grilled vegetables in garlic oil are a harmony of simplicity and rich flavor. This recipe originates from Russian cuisine, where fresh, seasonal vegetables are valued for their natural juiciness. Grilled zucchini, eggplant, bell peppers, and tomatoes soak up the aromatic garlic oil, creating an appetizing golden crust. The dish features a light sweetness from the peppers, tenderness from the zucchini, and a kick from the garlic. Cilantro adds a fresh note, enriching the flavor even more. Grilled vegetables make an ideal side dish for meat, a light standalone meal or an addition to a picnic. They pair wonderfully with various sauces and served on fresh bread. This dish is a true ode to simplicity and natural taste!
1
Wash the zucchini and slice it into rings 0.5 cm thick.
- Zucchini: 1 piece
2
Cut the young zucchini.
- Zucchini: 1 piece
3
Cut the eggplant into rings as well.
- Eggplants: 1 piece
4
Put the eggplant in a separate bowl, salt it, and let it sit for 5-10 minutes.
- Eggplants: 1 piece
- Salt: to taste
5
Cut the bell pepper into strips.
- Sweet pepper: 1 piece
6
In a separate container, mix olive oil and garlic pressed through a press.
- Olive oil: 5 tablespoon
- Garlic: 5 clove
7
Salt and pepper to taste and mix until smooth.
- Salt: to taste
- Ground black pepper: to taste
8
Put all the vegetables in a deep bowl and drizzle with garlic olive oil. Mix well.
- Zucchini: 1 piece
- Zucchini: 1 piece
- Eggplants: 1 piece
- Sweet pepper: 1 piece
- Olive oil: 5 tablespoon
- Garlic: 5 clove
9
Preheat the grill pan well and add the chopped vegetables. Fry on both sides until golden brown.
- Zucchini: 1 piece
- Zucchini: 1 piece
- Eggplants: 1 piece
- Sweet pepper: 1 piece
10
Slice the tomatoes into circles.
- Tomatoes: 2 pieces
11
Arrange the vegetables alternately on a flat dish, garnished with cilantro.
- Zucchini: 1 piece
- Zucchini: 1 piece
- Eggplants: 1 piece
- Sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Coriander: 1 bunch