You may also like
Categories:
marinade olive oil lemon garlic fresh basil salt fresh ground black pepper ground savory Worcestershire sauce
Viewed: 24 - Published at: a year agoIngredients
- MARINADE
- 1/4 cup olive oil
- 1/2 lemon, juice of
- 1 garlic clove, minced
- 1/4 cup fresh basil, chopped (or sub other fresh herbs you have on hand)
- 1/2 teaspoon sea salt
- fresh ground black pepper, to taste
- 1/4 teaspoon ground savory (or sub another ground herb such as thyme or sage)
- 1 dash Worcestershire sauce
Method
- Mix up all of the marinade ingredients holding back just a tbsp of the chopped fresh basil (or other fresh herb) to use as a garnish.
- Slice up your vegetables. For eggplants I like to slice them in 1/2 inch rounds - but let them sit in a colander sprinkled with salt for about 20 minutes before hand as it takes away the bitter taste. Zucchini I like to slice lenghtways into 1/2 inch strips. Bell peppers you can slice off the tops and clean out the inside, then slice into 3 inch or wider strips.
- Place the veg into a large container with a lid, pour in the marinade and give it a gentle toss so that all sides of each piece have been coated. Cover and let sit, covered, for about an hour - longer in the fridge if you have the time. I put mine in a snug fitting tupperware type container and flip it now and again while it sits.
- Grill over medium heat on the BBQ to your liking. Sprinkle with the reserved chopped herbs and some lemon wedges.
