Ingredients with Measurements:
- 2 red bell peppers, seeded and sliced into strips
- 2 yellow bell peppers, seeded and sliced into strips
- 1 large eggplant, sliced into rounds
- 1 zucchini, sliced into rounds
- 1 yellow squash, 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 sliced vegetables with the marinade.
4. Place the vegetables on the grill and cook for 5-7 minutes on each side, or until they are tender and have grill marks.
5. Remove the vegetables from the grill and transfer them to a serving platter.
6. Garnish with fresh herbs, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 14g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of bell pepper or squash that you prefer.
- You can substitute the balsamic vinegar with red wine vinegar or apple cider vinegar.
- You can use fresh herbs instead of dried oregano.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add crumbled feta cheese or goat cheese for a tangy flavor.
- Add sliced mushrooms or cherry tomatoes for extra flavor.
Tips and tricks:
- Make sure to brush the vegetables with the marinade to ensure they are evenly coated.
- Don't overcrowd the grill, as this will prevent the vegetables from cooking evenly.
- Use a grill basket to prevent smaller vegetables from falling through the grates.
Storage instructions:
Store any leftover grilled vegetables 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:
Serve the grilled vegetables on a large platter with fresh herbs and a drizzle of olive oil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
This dish pairs well with grilled meats or fish.
Suggested side dishes:
Serve the grilled vegetables with a side of rice, quinoa, or a green salad.
Troubleshooting advice:
If the vegetables are not cooking evenly, adjust the heat of the grill or move them to a cooler part of the grill.
Food safety advice:
Make sure to wash all vegetables thoroughly before grilling.
Food history:
Pepeçura is a traditional Turkish spice blend that is often used in grilled dishes.
Flavor profiles:
This dish has a smoky and slightly sweet flavor from the grilled vegetables, with a tangy and herbaceous flavor from the marinade.
Serving suggestions:
Serve the grilled vegetables as a side dish or as a main course for a vegetarian meal.
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