Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, sliced into rings
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 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 large bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper.
3. Add the sliced vegetables to the bowl and toss to coat evenly 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. Serve hot or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 185
- Fat: 14g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- You can substitute the eggplant with portobello mushrooms.
- You can substitute the zucchinis with yellow squash.
- You can substitute the red and yellow bell peppers with green bell peppers.
Variations:
- Add some chopped fresh herbs, such as basil or parsley, to the marinade for extra flavor.
- Add some crumbled feta cheese on top of the grilled vegetables for a Mediterranean twist.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly on the grill.
- Don't overcrowd the grill, as this will prevent the vegetables from getting grill marks.
- You can also grill the vegetables on a grill pan if you don't have an outdoor grill.
Storage instructions:
- Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled vegetables, simply microwave them for 1-2 minutes or until heated through.
Presentation ideas:
- Arrange the grilled vegetables in a circular pattern on a large platter for a beautiful presentation.
Garnishes:
- Garnish the grilled vegetables with some chopped fresh herbs, such as basil or parsley.
Pairings:
- Serve the grilled vegetables with some crusty bread for a complete meal.
Suggested side dishes:
- Serve the grilled vegetables with some grilled chicken or fish for a protein-packed meal.
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with some additional olive oil.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and grilling them.
Food history:
- Tounj is a small village in Croatia known for its delicious grilled vegetables.
Flavor profiles:
- The grilled vegetables have a smoky and slightly sweet flavor from the grill marks and the balsamic marinade.
Serving suggestions:
- Serve the grilled vegetables as a side dish or as a vegetarian main course.
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