Grilled Vegetables
Zucchini, bell peppers, eggplant, and tomatoes grilled with oil and garlic. A perfect side for shish kebab.
- Time
- 30 min
- Serving
- 143 kcal
- Ingredients
- ≈ 2,90 zł
- Protein
- 3 g
Ingredients
- 1 Zucchini≈ 6,40 zł per kg 80 g
- 2 Bell peppers≈ 12,78 zł per kg 60 g
- 3 Eggplant≈ 9,38 zł per kg 80 g
- 4 Tomatoes≈ 10,23 zł per kg 60 g
- 5 Olive oil 8 ml
- 6 Garlic≈ 35,40 zł per kg 2 g
- 7 Salt 1 g
- 8 Parsleypack 50 g ≈ 3,17 zł 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice zucchini1 and eggplant3 lengthwise into ½-inch (1 cm) thick strips, cut bell2 peppers into 4 pieces (remove seeds), and halve tomatoes4.
Salt the eggplant3, let sit for 10 minutes, then blot to remove bitterness.
Brush vegetables with oil mixed with mashed garlic6 and salt on both sides.
Place on the grill over coals: first eggplant3 and peppers (4–5 minutes per side), then zucchini1 (3 minutes per side), and tomatoes4 cut-side down (2 minutes).
Remove, sprinkle with parsley8, and serve warm or at room temperature—both ways are delicious.
Tips
- Why it works
- Salt eggplant first to draw out bitterness. Skip this and it’ll taste harsh even when cooked. Wait 10 minutes, then blot dry with paper towels.
- Substitutions
- Use zucchini flowers instead of zucchini strips (same amount) or swap bell peppers for red onions (60g), sliced thinly.
- Common mistakes
- Overcook tomatoes. They’ll turn mushy and leak juice; remove them when skin splits but flesh still holds shape.
- Storing and reheating
- Eat fresh or within 2 days. Reheat in a dry pan over medium heat for 3 minutes, covered, to avoid sogginess.
- Serve with
- Pair with plain yogurt and warm pita bread for a simple dinner when grilling meat isn’t planned.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.