Vegetables cooked on the grill
Nutritionists recommend cooking the summer vegetables on the grill: onions, peppers, zucchini, carrots, eggplant, asparagus and garlic.
You can prepare a salad with grilled vegetables and cheese or you can wrap them in a pita.
Vegetables cooked on the grill, the best way to maintain it’s useful and taste.
Vegetables on the grill are easy and very tasty! You can also try the young zucchini and even tomatoes.
2 tbsp olive oil
2 tbsp chopped fresh parsley (or 1 teaspoon dried)
2 tbsp chopped fresh oregano (or 1 teaspoon dried)
2 tbsp chopped fresh basil (or 1 teaspoon dried)
1 tbsp balsamic vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
6 cloves garlic, minced
1 red onion, cut into large feathers
18 arrows fresh asparagus
12 pcs. Mushrooms
1 large eggplant (500 g), cut into 0.5 cm thick circles
1 sweet red pepper, coarsely chopped (4-6 pieces)
1 sweet yellow pepper, coarsely chopped (4-6 pieces)
Mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper and garlic in a large bowl.
Place the onion, asparagus, mushrooms, eggplant, red and yellow peppers in a bowl or container with a lid. Cover and place in the refrigerator to marinate for at least 2 hours.
Heat the grill.
Lightly oil the grill grate with vegetable oil. Put the vegetables in a grill and cook for 6 minutes per side, until cooked.