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Italian Grilled Vegetables

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

  1. Brush the slices of eggplant and zucchini with some extra virgin olive oil on both sides.
  2. Grill them on both sides until cooked through.
  3. In the meantime, mix together the extra virgin olive oil, vinegar, oregano, basil leaves, crushed garlic, salt and pepper.
  4. When the vegetables are ready, pour the vinaigrette on the top and refrigerate for at least 2 hours, or overnight.
  5. Bring back to room temperature before serving.