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Grilled Vegetables

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is the easiest thing ever... it's best if you have a barbecue to throw everything onto, but it'll work well under the grill in the oven also.

This is the easiest thing ever... it's best if you have a barbecue to throw everything onto, but it'll work well under the grill in the oven also.

Ingredients

Serves: 4-8

Metric Cups

For the Marinade

  • 2 lemons
  • 75 millilitres olive oil
  • garlic (crushed)
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper

For the Vegetables

  • 1 aubergine (sliced about ½cm thick)
  • 2 courgettes (sliced about ½cm thick)
  • 5 pepper (sliced 2cm wide strips)
  • 1 bunch fresh green asparagus

For the Marinade

  • 2 lemons
  • 2⅝ fluid ounce olive oil
  • garlic (crushed)
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper

For the Vegetables

  • 1 eggplant (sliced about ½cm thick)
  • 2 zucchini (sliced about ½cm thick)
  • 5 pepper (sliced 2cm wide strips)
  • 1 bunch fresh green asparagus

Method

Grilled Vegetables is a community recipe submitted by duffs10 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the marinade ingredients together and set aside.
  • Put all the vegetables in a large bowl and pour over the marinate. Massage everything together with your hands. Let it sit for 15-30 minutes. During the cooking stage make sure you keep the marinade that's left in the bowl handy - the cooked vegetables will be put back in and mixed up with it.
  • Heat up the barbecue and put on the aubergine and courgettes first. When they've been grilled on both sides, take them off and put the peppers on. Once they're done do the asparagus.
  • After everything is grilled, mix the vegetables up with the left-over marinade.
  • Serve warm, or keep refrigerated but return to room temperature before eating.
  • Mix the marinade ingredients together and set aside.
  • Put all the vegetables in a large bowl and pour over the marinate. Massage everything together with your hands. Let it sit for 15-30 minutes. During the cooking stage make sure you keep the marinade that's left in the bowl handy - the cooked vegetables will be put back in and mixed up with it.
  • Heat up the barbecue and put on the eggplant and zucchini first. When they've been grilled on both sides, take them off and put the peppers on. Once they're done do the asparagus.
  • After everything is grilled, mix the vegetables up with the left-over marinade.
  • Serve warm, or keep refrigerated but return to room temperature before eating.
  • Tell us what you think