This kind of cooking is so versatile. These vegetables are tasty and delicious fresh off the grill, but they can also be served chilled as an antipasto dish or even used as sandwich filler for gourmet Mediterranean subs.
2 cups (500 mL) red bell peppers, cut into 1-in (2-cm) strips
2 cups (500 mL) zucchini, cut french-fry style
2 cups (500 mL) eggplant, cut french-fry style
2 cups (500 mL) new potatoes, cut into chunky quarters
1/4 cup (60 mL) extra-virgin olive oil
1 tsp (5 mL) coarse rock salt
6 cloves of garlic, finely chopped
1 cup (250 mL) mixed fresh herbs (rosemary, oregano, basil, chives), chopped
Preheat grill to 350 F (180 C). Place the vegetable pieces directly on the barbecue. Grill for 10 minutes, check to see they are getting soft, and then cook for another 5 to 10 minutes as required. Meanwhile, mix together the olive oil, salt, garlic, and chopped herbs in a large bowl. Add grilled veggies and marinate 5 minutes. Serve warm. Serves 6.
Per serving: 271.8 calories; 8.1 g protein; 10.7 g total fat (1.5 g saturated); 42.9 g carbohydrates; 15.3 g fibre; 415.0 mg sodium
source: "Fire Up Your Summer Menu", alive #298, August 2007
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