Vegetables

Grilled Rainbow Vegetables With Herbs

  • 4 pieces Garlic, crushed
  • 3 medium Japanese Eggplants
  • 4 small Zucchinis Green and yellow
  • 4 Bell peppers Red and yellow
  • 1 large Red Onions, chopped
  • 4 teaspoons Oregano, chopped
  • 4 teaspoons Rosemary, fresh chopped
  • 4 teaspoons Thyme, fresh, chopped
  • 1 cups Olive oil

    • Combine herbs, mix well; remove one tablespoon and set aside. Whisk oil, garlicand remaining herb mixture. Place eggplant, zucchini, peppers, and onions on baking sheet and brush with oil/herb mixture. Put in oven under brioler, and broilfor 8-10min. Transfer vegetables to warm platter, sprinckle with remaining herbs and s&p to taste.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Marianne Worcester of Vancouver, BC (Canada). 

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