Vegetable from the Barbie
Pane-bistecca
Grilled vegetables are easy to make and taste wonderful! I used eggplants and capsicum this time.
I marinate the vegetables beforehand so that they taste really good. But that doesn’t mean you cannot add more spices afterwards. Olive oil MUST be added so that it doesn’t dry out. This way it is grilled evenly and tastes wonderful afterwards.
You can also grill cauliflower and broccoli, zucchinis, green asparagus, pumpkin and potato slices in this way. If you prefer, you can steam the cauliflower and broccoli a little beforehand and then grill them on a grill plate.
I marinate the vegetables beforehand so that they taste really good. But that doesn’t mean you cannot add more spices afterwards. Olive oil MUST be added so that it doesn’t dry out. This way it is grilled evenly and tastes wonderful afterwards.
You can also grill cauliflower and broccoli, zucchinis, green asparagus, pumpkin and potato slices in this way. If you prefer, you can steam the cauliflower and broccoli a little beforehand and then grill them on a grill plate.
Ingredients
2 large Eggplants
3 different colored Capsicums
20 ml Olive Oil
Salt and Pepper
Paprika
Rosemary
Instructions
1
Step 1
Halve the eggplants, then cut the cut surface into rhombus shapes. Cut the peppers into quarters and remove the seeds.
2
Step 2
Mix the olive oil with the spices, then rub into the vegetables, wearing disposable gloves.
3
Step 3
Heat the grill to 180 C degrees and place the vegetables on the grill. Turn every 5 minutes until the skin of the peppers comes off and the eggplants are cooked through. You can remove the skin from the peppers if you wish, for better digestion!
4
Step 4
You can also serve the vegetables with herb butter!
Notes
A barbecue pleasure! Here are more BBQ Recipes!
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