Grilled Vegetables

Perfect for summer, these vegetables are easy to prepare and go well with any main dish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Grilled Vegetables

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    2 zucchini, halved lengthwise 1/2 cup olive oil, plus extra for brushing
    1 large red bell pepper, quartered lengthwise and seeded 3 tbsp balsamic vinegar
    1 large yellow bell pepper, quartered lengthwise and seeded 2 garlic cloves, chopped
    1 large eggplant, sliced crosswise 1/4 cup coarsely chopped parsley, plus extra to garnish
    1 fennel bulb, quartered lengthwise salt and freshly ground black pepper


    Prep: 20 min Total:
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    • 1

      Arrange the zucchini, red and yellow peppers, eggplant, and fennel, cut-sides up, in a large nonmetallic dish. In a small bowl whisk together the oil, vinegar, garlic, parsley, and salt and pepper to taste. Spoon over the vegetables and marinate at room temperature for at least 30 minutes.

    • 2

      Meanwhile, light an outdoor grill or preheat the broiler. Oil the grill grate or the broiler pan.

    • 3

      Lift the vegetables out of the marinade and place them on the grill or broiler rack. Cook for 3–5 minutes on each side, or until tender and lightly charred, brushing with the marinade. Serve warm or at room temperature, drizzled with remaining marinade and sprinkled with parsley.

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