Ingredients
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Eggplants – 2 lb (900 g)
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Mushrooms – 2 lb (900 g)
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Bell Peppers – 2 lb (900 g)
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Olive Oil – 8 ½ fl oz (250 ml)
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Apple Cider Vinegar – 6 ½ fl oz (190 ml)
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Balsamic Vinegar – 2 fl oz (60 ml)
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Garlic – 6 cloves
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Paprika – 2 tsp
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Ground Black Pepper – to taste
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Soy Sauce – 1 ⅔ fl oz (50 ml)
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Salt – to taste
Recipe
Grilled vegetables are a nutritious and healthy alternative to BBQ meat. Unlike meat, they do not induce a sense of heaviness in the stomach. Besides, grilled veggies are uniquely versatile: they can be served as appetizers, mains or sides; after grilled vegetables have cooled, you can use them to make an unusual salad.
Today, we have prepared a recipe for quick spicy grilled veggies. They need to be marinated for a mere 10 minutes and then grilled for the same amount of time. Vegetables go well with different sauces, but they taste excellent without any sauce as well!
Steps
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1
Done
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To prepare the marinade, combine olive oil, apple cider vinegar, and balsamic vinegar. |
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2
Done
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Rinse vegetables. Cut eggplant into lengthwise slices, large mushrooms in half (but leave small ones whole), and cut bell peppers into large chunks. |
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3
Done
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Place all the vegetables and mushrooms in a pan and add pressed garlic on top. After that, add paprika, black pepper, soy sauce, and the marinade. Mix the vegetables and let them sit for 10 minutes, periodically stirring. |
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4
Done
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Place the vegetables and mushrooms on a wire rack and grill them on hot coals for 10 minutes. |
Remember this simple recipe for grilled vegetables next time you're planning a barbecue party. They will bring you as much enjoyment as grilled meat.
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