When preparing a vegetable side dish, give preference to assorted vegetables on grilling. They are very tasty, they look bright and appetizing thanks to toasted grill marks. In addition, such a dish looks very festive, although it is prepared in a matter of minutes and does not require special skills. You can grill both grilled and grill pan. Any vegetables, like bell peppers, zucchini, eggplant, zucchini, asparagus, green onions, champignons. Fry them until beautiful marks appear, sprinkle with vinaigrette dressing with herbs and serve with any meat, fish or birds, or as an independent light meal. Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 red sweet peppers, peeled and cut in half
- 3 zucchini (about 0.5 kg. Total), sliced lengthwise into rectangles 1 cm thick.
- 3 zucchini (a total of approximately 350 gr.), Sliced lengthwise into rectangles 1 cm thick.
- 3 eggplants (approximately 350 gr. Total), sliced lengthwise into rectangles 1 cm thick.
- 12 champignons
- 1 bunch (450 gr.) Asparagus, trimmed
- 12 green onion feathers, trim the roots
- 1/4 Art. + 2 tbsp. l olive oil
- 3 tbsp. l balsamic vinegar
- 2 cloves, minced garlic
- 1 tsp chopped parsley leaves
- 1 tsp chopped basil leaves
- 0.5 tsp finely chopped rosemary leaves
Recipes with similar ingredients: bell peppers, zucchini, zucchini, eggplant, champignon mushrooms, asparagus, green onions, balsamic vinegar, garlic, parsley, basil, rosemary
Recipe preparation:
- Place the grill pan on a moderate heat or Preheat the street grill to moderate heat. Lubricate vegetables 1/4 tbsp. olive oil to lightly coat them. Sprinkle them with salt and black pepper. Work in batches, fry vegetables until soft and light charred marks on all sides, about 8-10 minutes for sweets pepper; 7 minutes for zucchini, zucchini, eggplant and mushrooms; 4 minutes for asparagus and chives. Arrange the prepared vegetables on a platter. To beautiful marks from the grates, do not turn vegetables over too often when put them on a hot grill.
- Meanwhile, in a small bowl, mix the remaining 2 tbsp. l olive oil, balsamic vinegar, garlic, parsley, and basil rosemary. Add salt and black pepper to taste. Pour vegetables refueling. Serve warm or at room temperature.
