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Italian Grilled Vegetables
Italian Grilled Vegetables - simple and delicious, perfect for your antipasto platter.
Course
Appetiser
Cuisine
Italian
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
4
Author
Manuela Zangara
Ingredients
1
eggplant
sliced in 1 cm – ½” thick slices
1
zucchini
sliced in 1 cm – ½” thick slices
1
garlic clove
crushed
½
tbsp
oregano
5
basil leaves
4
tbsp
extra virgin olive oil plus more for brushing
2
tbsp
white wine vinegar
Salt and pepper to taste
Instructions
Brush the slices of eggplant and zucchini with some extra virgin olive oil on both sides.
Grill them on both sides until cooked through.
In the meantime, mix together the extra virgin olive oil, vinegar, oregano, basil leaves, crushed garlic, salt and pepper.
When the vegetables are ready, pour the vinaigrette on the top and refrigerate for at least 2 hours, or overnight.
Bring back to room temperature before serving.