adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled mixed vegetables
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate any meal or snack with versatile homemade antipasto, a delicious Mediterranean favorite for all occasions.
Ingredients:
  • 550g capsicum
  • 350g zucchini
  • 550g eggplant
  • 550g sweet potato
  • 2 garlic cloves, halved, thinly sliced
  • 40.00 ml baby capers, rinsed
  • 40.00 ml balsamic vinegar
  • 1 tsp dried Italian herbs
  • Olive oil
Instructions:
  • Clean a 4-cup jar and lid thoroughly with hot, soapy water. Rinse with hot water and air dry upside-down until fully dry.
  • Cut capsicums into quarters, then remove and discard seeds and membranes.
  • Preheat a chargrill over high heat. Grill capsicum in batches for 4 to 5 minutes on each side until tender with blistered and blackened skin. Place in a snap-lock bag, seal, and let sit for 5 minutes to soften. Peel off and discard skins, then slice capsicum thickly.
  • 1. Sear zucchini, eggplant, and sweet potato until golden and soft, about 3 to 5 minutes per side. 2. Place the cooked vegetables into a jar. 3. In a separate container, mix garlic, capers, vinegar, and herbs. 4. Pour the herb mixture over the vegetables. 5. Top up with oil until the vegetables are completely submerged. 6. Seal the jar and refrigerate for later enjoyment.

Similar Recipes