Grilled zucchini eggplants and peppers
This grilled vegetable salad is a great side dish for Mediterranean style barbecue. Even better if prepared the day before, so the vegetables have time to absorb the flavour from the garlic, the basil and the extra virgin olive oil.
grilled vegetables, grilled zucchini, roasted vegetables
fresh basil leaves
peeled garlic cloves
Roast the peppers on the grill and turn until most of the skin is burned
Put aside and let them cool completely
Peel the aubergines and cut them in round slices
Cut the zucchini in slices lengthwise. If you are using a gas barbecue, the slices should be long enough so they do not fall in between the grill.
Roast the aubergines and the zucchini in the grill or in an iron pan.
Turn them and cook the other side.
Peel the peppers once cold, discharge all seeds and mix all the vegetables in the same bowl.
Peel the garlic cloves and cut them into thin round slices. Cut the basil leaves in stripes and mix all with the vegetables adding salt and virgin olive oil.
Best if this recipe is prepared the night before so the vegetables are left to rest and infuse with the garlic overnight
Tips for making the best-grilled zucchini eggplants and peppers
I prefer to grill vegetables on a
as I can better control the temperature. Also, I have a large Weber grill and I can cook a large quantity in a very short time.
If you don't have an outdoor grill you can roast them on a
, but it will take longer as you can only fit a small number of vegetables.
If you want to cook them on a
make sure you cut even slices otherwise a thin side will burn while the large will remain raw.
Zucchini can be grilled cut in slices lengthwise
and no need to peel them
Eggplants should be sliced and peeled
as the skin can become hard
do not need to add oil
as long as the grill or the pan is very hot. Once cooked the vegetables will detach from the grill or pan and can be turned easily.
Peppers instead should be grilled whole
at very high temperature so the skin burns away and the flesh remains chunky.
If you are using an
close the top so the temperature is high. If you don't have an outdoor grill you can grill them in the
Once they are cold the burned skin will peel easily. But
before you clean the peppers make sure they are cold
as hot water will be leaking out once opened.
Keep the vegetable seasoning very simple in order to enhance their flavours. I season with
salt, garlic, basil and good quality of extra virgin olive oil
Even better if prepared the
, so the vegetables have time to absorb the seasoning.
They can be served as a vegan main or a side dish for barbecued meat.
They can also be served separately