Creado con IA
Dutch Grilled Vegetable Platter
25 min 150 kcal por ración Fácil
Ingredientes
4 Raciones
- zucchini1 piece
- eggplant1 piece
- red bell pepper2 pieces
- olive oil2 tablespoons
- balsamic vinegar1 tablespoon
- thyme1 teaspoon
- rosemary1 teaspoon
Preparación
- 1
Preheat your grill to medium-high heat.
- 2
Slice the zucchini and eggplant into 1/4-inch thick rounds.
- 3
Cut the red bell peppers into quarters, removing the seeds and stems.
- 4
In a small bowl, mix the olive oil, balsamic vinegar, thyme, and rosemary.
- 5
Brush the vegetable slices with the olive oil mixture, ensuring they are evenly coated.
- 6
Place the vegetables on the grill. Cook the zucchini and eggplant for about 3-4 minutes per side, and the red bell peppers for about 5-6 minutes per side, until they are tender and have grill marks.
- 7
Remove the vegetables from the grill and arrange them on a platter.
- 8
Serve warm or at room temperature as a delightful side dish or appetizer.
