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Grilled vegetables
How to cook Grilled vegetables
Step 1
Cut eggplant and pepper in half. We cut the eggplant diagonally, grease with olive oil, salt.
Step 2
We spread the vegetables on the grill, fry on the coals on both sides until an appetizing crust forms.
Step 3
Arrange vegetables on plates. Sprinkle eggplant with herbs.
Step 4
And salt and pepper.
Grilled vegetables - FAQ About Ingredients, Baking Time and Storage
Absolutely! Zucchini, bell peppers of different colors, onions, and even tomatoes work wonderfully on the grill. Adjust grilling time according to the vegetable's density.
Store cooled grilled vegetables in an airtight container in the refrigerator for up to 3 days. They're best enjoyed cold or reheated gently.
This recipe is naturally vegan! Just ensure your olive oil and any seasonings you use are also vegan-friendly.
Make sure your grill is clean and well-oiled before placing the vegetables on it. A hot grill also helps to prevent sticking. You can also brush the vegetables with oil before grilling.
Grilled vegetables are fantastic as a side dish, in salads, or as part of a Mediterranean platter. You can also use them in sandwiches or wraps.
While you can freeze them, the texture might change slightly. To freeze, spread the cooled vegetables in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat from frozen in a skillet or oven.
Immediately after grilling, place the peppers in a bowl and cover with plastic wrap for about 10-15 minutes. The steam will loosen the skin, making it easier to peel.
Fresh herbs like basil, oregano, thyme, and parsley are excellent choices. You can also use dried herbs if fresh ones are not available.
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