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Categories:
red pepper yellow pepper green pepper zucchini eggplants olive oil mushrooms garlic marinade olive oil lemon juice lemons parsley thyme red chili
Viewed: 2 - Published at: a month agoIngredients
- 1 red pepper deseeded, thickly sliced
- 1 yellow pepper deseeded, thickly sliced
- 1 green pepper deseeded, thickly sliced
- 2 zucchini thinly sliced
- 2 baby eggplants thinly sliced
- olive oil for frying
- 4 1/2 ounces button mushrooms halved if large
- 3 cloves garlic sliced
- marinade
- 1 cup olive oil
- 2/3 cup lemon juice
- 2 lemons finely grated zest
- 2 tablespoons parsley chopped
- 4 sprigs thyme chopped
- 1 red chili deseeded, sliced
Method
- Preheat a grill pan on high heat. Brush vegetables with oil and cook for 2-4 mins each side, depending on vegetable, until tender. Transfer to a bowl with mushrooms and garlic.
- In a separate bowl, whisk together marinade ingredients until well combined. Season to taste. Pour marinade over vegetables. Cover and chill until required.
