Summer grilled vegetables
10 servings
30 minutes
Grilled summer vegetables are the embodiment of summer sun and freshness on a plate. This dish, originating from European cuisine, is popular for its lightness and rich flavor. Grilled eggplant, zucchini, and sweet red pepper acquire a deep aroma on the grill, while red onion adds a hint of spiciness. Olive oil and red wine vinegar give the vegetables a velvety texture and exquisite tanginess, while parsley and garlic complete the flavor symphony with fresh notes. This versatile dish can be served as a side dish, a standalone appetizer, or an accompaniment to meat and fish dishes. It is perfect for summer picnics, light lunches or festive dinners, and its rich flavor will become even more pronounced after several hours of marinating.
1
Mix the spices and all the ingredients for the dressing in a large bowl.
- Red wine vinegar: 5 tablespoon
- Olive oil: 100 ml
2
Heat the grill pan. Sear the pepper on all sides. Place in a bowl and cover with a plate until cool.
- Fresh red bell pepper: 4 pieces
3
Fry the remaining vegetables on each side until they are soft. Once ready, immediately place them in the dressing, separating the onion into rings. Peel the pepper and cut it into strips.
- Eggplant: 3 pieces
- Zucchini: 3 pieces
- Red onion: 4 heads
- Fresh red bell pepper: 4 pieces
4
Mix with the other vegetables, then strain the juice. Let everything cool down, then add salt.
- Chopped parsley: 60 g
- Garlic: 2 cloves
5
The dish can be stored in the refrigerator for 2 days, but it should be taken out a few hours before serving. Then add chopped parsley and garlic.
