Ingredients with Measurements:
- 2 red bell peppers, seeded and sliced into strips
- 2 yellow bell peppers, seeded and sliced into strips
- 2 zucchinis, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into rounds
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, salt, and pepper.
3. Brush the vegetables with the marinade.
4. Place the vegetables on the grill and cook for 3-4 minutes per side, or until they are tender and slightly charred.
5. Remove the vegetables from the grill and transfer them to a serving platter.
6. Drizzle any remaining marinade over the vegetables.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- Any color bell peppers can be used.
- Any type of squash can be used instead of zucchini.
- Any type of onion can be used instead of red onion.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with crumbled feta cheese for a tangy twist.
- Add fresh herbs like basil or parsley for extra flavor.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Don't overcrowd the grill, as this can cause the vegetables to steam instead of grill.
- Use a grill basket or skewers to prevent the vegetables from falling through the grates.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the vegetables in a circular pattern on a large platter for a beautiful presentation.
Garnishes:
Garnish with fresh herbs like basil or parsley.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
- If the vegetables are sticking to the grill, make sure it is well-oiled before adding the vegetables.
- If the vegetables are not cooking evenly, adjust the heat or move them around on the grill.
Food safety advice:
Make sure to wash all vegetables thoroughly before grilling.
Food history:
Jalamah is a Syrian spice blend that typically includes cumin, coriander, cinnamon, and allspice.
Flavor profiles:
The grilled vegetables have a smoky flavor from the grill and a tangy flavor from the balsamic vinegar.
Serving suggestions:
Serve as a side dish or as a vegetarian main dish.
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