Grilled Vegetables

Vegetable slices deeply marked by the grill, with flesh turned tender under high heat. Olive oil and balsamic vinegar create a light dressing that binds the smoky and herbaceous flavors.

• Prep: 15 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 203
• Protein: 3 g
• Carbs: 10 g
• Fat: 15 g

Ingredients

• 2 pc Zucchini ( in 5mm slices )
• 1 pc Eggplant (aubergine) ( in 5mm slices )
• 1 pc Red bell pepper ( in wide strips )
• 1 pc Yellow bell pepper ( in wide strips )
• 2 pc Garlic ( finely minced )
• 60 ml Extra virgin olive oil
• 2 tbsp Balsamic vinegar
• 1 pc Flat-leaf parsley ( chopped )
• 1 pc Mint fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Slice eggplants and zucchinis into even 5mm rounds. Cut peppers into wide strips after removing seeds. Vegetables must have a consistent thickness to cook uniformly.

2. Grilling

   Heat a cast iron pan or grill until smoking. Place vegetables without overlapping. Let them sear without moving until dark brown char marks appear and the flesh softens under pressure.

3. Warm seasoning

   Arrange the still-hot vegetables in a shallow dish. Sprinkle with finely minced garlic, parsley, and chopped mint. Drizzle with olive oil and balsamic vinegar. Add salt at the end to prevent the vegetables from releasing too much water.

Chef's tips

• Do not oil the pan, lightly brush the vegetables with oil to avoid excessive smoke.
• Let rest for at least 2 hours at room temperature before serving to let the flavors infuse.

Storage

Can be kept for 3 to 4 days in the refrigerator in an airtight container, covered with olive oil.