Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 large zucchinis, sliced into 1/2-inch rounds
- 1 red bell pepper, seeded and sliced into 1-inch strips
- 1 yellow bell pepper, seeded and sliced into 1-inch strips
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
3. Brush both sides of eggplant, zucchini, and bell pepper slices with the marinade.
4. Place the vegetables on the grill and cook for 3-4 minutes per side, or until grill marks appear and the vegetables are tender.
5. Remove from the grill and arrange on a platter.
6. Drizzle any remaining marinade over the vegetables.
7. Serve hot or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 11g
Carbohydrates: 12g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- You can substitute the eggplant with portobello mushrooms or sliced sweet potatoes.
- You can use any color bell pepper you prefer.
Variations:
- Add sliced red onion to the mix for extra flavor.
- Top the grilled vegetables with crumbled feta cheese or chopped fresh herbs before serving.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Don't overcrowd the grill or grill pan, as this will prevent the vegetables from getting those beautiful grill marks.
- If you don't have a grill or grill pan, you can also roast the vegetables in the oven at 400°F for 20-25 minutes.
Storage instructions:
Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled vegetables in the microwave or oven until heated through.
Presentation ideas:
Arrange the grilled vegetables on a large platter or individual plates.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with grilled chicken, fish, or steak.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
If the vegetables are sticking to the grill or grill pan, brush them with a little more olive oil before cooking.
Food safety advice:
Make sure to wash all vegetables before slicing and cooking.
Food history:
Salignon-style grilled vegetables are a popular dish in the south of France, where they are often served as a side dish or appetizer.
Flavor profiles:
The grilled vegetables are savory and slightly sweet, with a tangy balsamic vinegar and garlic marinade.
Serving suggestions:
Serve the grilled vegetables as a side dish or appetizer, or as a vegetarian main course.
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