Grilled vegetables marinated in herbs
8 servings
30 minutes
Herb-marinated grilled vegetables are a true celebration of flavor born in the heart of European cuisine. This recipe combines juicy vegetables and aromatic herbs to create a harmonious bouquet of scents and tastes. The marinade made from olive oil and wine vinegar gives the vegetables richness and tenderness, while spices reveal their natural sweetness. Peppers, zucchini, eggplant, and onions soaked in herb marinade are grilled to a golden crust while retaining their juiciness inside. The dish is perfect for summer picnics, festive gatherings, and healthy eating. It is delightful as a standalone appetizer, a side dish for meat or fish, and as a base for exquisite salads. The ease of preparation and sophistication of flavor make it a favorite among gourmets and fans of Mediterranean cuisine.
1
In a large bowl, mix olive oil, vinegar, garlic, rosemary, thyme, basil, oregano, salt, and black pepper.
- Olive oil: 0.8 glass
- Red wine vinegar: 0.3 glass
- Garlic paste: 1 tablespoon
- Fresh rosemary: 1 teaspoon
- Basil leaves: 1 teaspoon
- Chopped fresh thyme: 1 teaspoon
- Fresh oregano leaves: 1 teaspoon
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
2
Clean the bell peppers and cut them into large pieces. Cut the zucchini, eggplant, and onion into large pieces (if using mini vegetables, leave them whole). Place the vegetables in the marinade, mix, cover with film, and refrigerate for 2 hours.
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Zucchini: 3 pieces
- Yellow bell pepper: 1 piece
- Onion: 2 heads
- Eggplants: 1 piece
3
Preheat the grill or barbecue.
4
Place the vegetables on an oiled grill and fry, periodically brushing with marinade, for about 10-12 minutes until soft. Serve warm.
- Olive oil: 0.8 glass