Simply marinated and grilled vegetables are the perfect side to any meal
Course: meze, Salad, Side Dish
Keyword: Greek meze, Greek sides, Greek vegetables, Grilled vegetables, Mia Kouppa, Mia Kouppa recipes, Mia Kouppa sides, Vegetables on the grill
Author: Mia Kouppa
3 - 4bell peppers, assorted colours
2medium sized zucchini
1/2tspground black pepper
Wash and begin preparing your vegetables. For your bell peppers, cut off the top and stem and scoop out the seeds in the center of the pepper. Cut the pepper in half lengthwise, and then each half into either halves or thirds, depending on size of pepper. For the zucchini, cut in half width wise and then cut each half into strips lengthwise (each strip should be about 1 cm thick). For the mushrooms, leave those which are on the smaller size whole, and cut any larger mushrooms in half; leave the stems on.
Place your vegetables in a large bowl and add the 1/4 cup olive oil, oregano, salt and pepper. Toss well to coat and let marinate for 1 - 2 hours at room temperature.
Prepare your outdoor grill to medium heat. Place your vegetables either directly on the grill rack or on a special grill pan made for grilling vegetables. If you are not using a vegetable rack, be careful that the vegetables don't fall through the grill.
Cook the vegetables, turning once or twice for approximately 7 - 10 minutes. Some of your vegetables may need to be removed prior to others so that they do not burn.
Once the vegetables are cooked, place them in a bowl, and toss them with the remaining 2 tablespoons olive oil and the balsamic vinegar. Add more salt and pepper to taste if desired.
Grilled vegetables can also be cooked indoors on a stove top grill. The preparation will be the same however the cooking times may differ.
Grilled vegetables (Λαχανικά στη σχάρα) https://miakouppa.com/2019/07/22/grilled-vegetables/ July 22, 2019