by Marilena Leavitt January 04, 2019 0 Comments

This oh-so-simple recipe is one that should be bookmarked indefinitely. It's one of our favorite meals when we're craving the summer - fresh veggies, tasty herbs and that smokey, grilled flavor. Mmm!
INGREDIENTS (Serves 4)
¼ cup Kosterina EVOO or Greek Herb & Lemon Olive Oil
¼ cup red wine vinegar
2 TBSP. fresh parsley, minced
1 tsp. fresh oregano leaves, chopped
1 tsp. fresh rosemary leaves, chopped
1 tsp. fresh thyme leaves, chopped
2 medium garlic cloves, minced
½ tsp. sea salt
¼ tsp. freshly ground black pepper
2 medium Italian eggplants, trimmed
2 medium zucchini, trimmed
2 bell peppers(one yellow & one red), cored and seeded
1 medium red onion
INSTRUCTIONS
1. Whisk together the first nine ingredients for the marinade in a small bowl.
2. Trim the eggplants and the zucchini, and cut them lengthwise into ¼”-thick slices. Remove the stem and the seeds from the peppers and cut them into 3”-wide strips. Cut the onion into ¼” rounds.
3. Place the trimmed and sliced vegetables in a shallow dish or in a re-sealable plastic bag. Pour the marinade over them, toss to coat all the vegetables, cover, and marinate at room temperature for 1 hour.
4. Preheat the grill to medium-high heat. Lightly oil the grill and then remove the vegetables from the marinade and place them on the hot grill. Grill the vegetables in batches, until they are tender, brushing them with the leftover marinade as they cook and turning them once. The peppers will take the longest to grill, then the onion and last the eggplants and zucchini. When they are ready, transfer to a platter. Sprinkle with some extra fresh parsley and serve next to a simple grilled protein.
Marilena Leavitt
Marilena Leavitt

Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com



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