Grilled Vegetables Marinated With Oil And Vinegar

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 eggplants
• 2 red bell peppers
• 2 yellow bell peppers
• 3 long slender zucchini
• olive oil, for brushing
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, chopped
• 1 tablespoon mint or 1 tablespoon thyme or 1 tablespoon oregano

Recipe

• 1 cut eggplant into lengthwise slices about 1/2 inch.
• 2 place in a bowl and cover with water measuring the amount used.
• 3 add 1/4 cup of salt for every 2 quarts.
• 4 set something heavy (plate) in the bowl with a can on top to hold the slices under water and leave them to soak 1 to 2 hours.
• 5 meanwhile rinse the peppers and cut them in half lengthwise.
• 6 rinse seeds and membrane.
• 7 cut zucchini on diagonal into slices 1/2 inch thick.
• 8 prepare grill.
• 9 remove eggplant slices from brine and pat dry.
• 10 brush all veggies with olive oil and grill them on each side for 10 to 18 minutes.
• 11 place pepper halves skin side down on grill, cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.
• 12 don't cook peppers on both sides.
• 13 mix marinade together and pour the marinade over the vegetables.
• 14 cover with aluminum foil and set aside at room temperature to marinade for several hours or overnight.
• 15 serve at room temperature.
• 16 serves 8.