Grilled Vegetables

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Grilled Vegetables
We all know how vital veggies are to our every-day nutrition. But as we aim to get a range of colours and variety in our veg, it is fun to serve them in fresh, tasty ways to keep things interesting. We love grilling a range of different veggies and having them ready to add to salads. Try them on top of sourdough with a touch of hummus for a healthy snack and they will become a firm favourite!
Course Main Dish
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Course Main Dish
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Instructions
  1. Cut eggplant into slices, layer the slices in a colander, sprinkling each layer lightly with a little salt. Let drain for 30 minutes.
  2. Meanwhile, cut both capsicums into thick slices and remove any seeds
  3. Slice the zucchini and onion thickly
  4. Rinse eggplant under cold water, thoroughly pat dry.
  5. Lightly brush all the vegetables with oil.
  6. Cook the vegetables on a hot grill plate for 10 minutes or until tender-crisp.
  7. In a bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then the oil in a steady stream.
  8. Pour over grilled vegetables, tossing gently to coat.
  9. Refrigerate for at least 4 hours or up to 8 hours.
  10. Bring to room temperature before serving.
Recipe Notes

You can store in the fridge for 3 – 5 days in an airtight container. Use during the week for quick and easy meals served alongside protein of choice.

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