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➠ Grilled zucchini and eggplant

Grilled zucchini and eggplant

7983

Kitchen European

Calorie content 35.1 kcal

Portions 4 port.

Cooking time 110 minutes

Proteins * 0.9 gr.

Fats * 2.7 gr.

Carbohydrates* 4 gr.

Content

Today we will cook grilled vegetables - it will be a great addition to a kebab. It does not take a lot of time to prepare them, and the result will exceed your expectations. Thanks to the marinade in which vegetables are marinated, they are juicy, moderately salty, with a light garlic aroma.

Ingredients

Eggplant 1 PC. Zucchini 1 PC. Fresh tomatoes 3 - 4 pcs. Ground black pepper 1 PC. Garlic 3 tooth. Olive oil 100 ml Salt 0.5 tsp

Cooking process

We wash the zucchini, cut off the stalk and cut into rings about 1 centimeter thick.

We wash the eggplant, cut off the stalk, cut it into rings of about 1 centimeter and fill it with salt. Leave it for 5-10 minutes so that all the bitterness comes out, while we prepare the rest of the vegetables ourselves.

Wash the tomatoes and cut them into halves, rinse the peppers, cut them in half and remove the seeds. We wash the eggplants in running water.

Prepare the marinade: peel the garlic, rinse and pass through a press. In a small bowl, combine the garlic, olive oil and salt. Mix well.

We put all the vegetables in one container and pour them with marinade. Mix well so that all vegetables are in the marinade and leave to marinate for 1-1.5 hours.

After the vegetables are well marinated, put them on the wire rack and fry on both sides. It is necessary to take good care of vegetables, as vegetables have different cooking times: some may still be raw, while others may burn. Do not leave the grill with vegetables. By constantly turning vegetables, we cook them evenly from all sides. We remove the finished vegetables from the wire rack onto a dish and serve as a side dish for the meat. Bon Appetit!