Zucchini is in season it seems. Saw some super fresh fat green and yellow ones at the supermarket, which means grilled veggies is the order of the day.
This stuff is fabulous. Simple, but the freshness and flavour of the vegetables come through so well. It makes a great side on it's own, or as a salad tossed with a bit of balsamic vinagrette. You can even stack them up, scatter some of your favourite cheese and tomato sauce in between the layers and grill in a hot oven till cheese melts for a mixed vegetable parmagiana.
I like to make up a big batch and store it in the fridge because they're even yummy cold.
- 1 green zucchini
- 1 yellow zucchini
- 1 red bell pepper
- 1 eggplant
- 5 tablespoon olive oil
- 1 tablespoon sea salt
- 1 tablespoon oregano
- Freshly ground black pepper
Cut the vegetable into 1cm slices and toss with olive oil, oregano, salt and black pepper. Toss until the seasoning and oil evenly coats the vegetables.
Heat a grill pan on high heat. Start with the peppers because they take the longest to cook, 5 minutes on each slice. Then grill the zucchini and eggplant, 2 minutes on each side. Resist the urge to move the vegetables or flip them around constantly, so that you get nice clean grill marks.
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