Grilled Veg

Name: Grilled Veg
Ingredients: MARINADE; 1/4 cup olive oil; 1/2 lemon, juice of; 1 garlic clove, minced; 1/4 cup fresh basil, chopped (or sub other fresh herbs you have on hand); 1/2 teaspoon sea salt; fresh ground black pepper, to taste; 1/4 teaspoon ground savory (or sub another ground herb such as thyme or sage); 1 dash Worcestershire sauce

9 ingredients

4 steps

Ingredients

MARINADE
1/4 cup olive oil
1/2 lemon, juice of
1 garlic clove, minced
1/4 cup fresh basil, chopped (or sub other fresh herbs you have on hand)
1/2 teaspoon sea salt
fresh ground black pepper, to taste
1/4 teaspoon ground savory (or sub another ground herb such as thyme or sage)
1 dash Worcestershire sauce

Directions

1

Mix up all of the marinade ingredients holding back just a tbsp of the chopped fresh basil (or other fresh herb) to use as a garnish.
2

Slice up your vegetables. For eggplants I like to slice them in 1/2 inch rounds - but let them sit in a colander sprinkled with salt for about 20 minutes before hand as it takes away the bitter taste. Zucchini I like to slice lenghtways into 1/2 inch strips. Bell peppers you can slice off the tops and clean out the inside, then slice into 3 inch or wider strips.
3

Place the veg into a large container with a lid, pour in the marinade and give it a gentle toss so that all sides of each piece have been coated. Cover and let sit, covered, for about an hour - longer in the fridge if you have the time. I put mine in a snug fitting tupperware type container and flip it now and again while it sits.
4

Grill over medium heat on the BBQ to your liking. Sprinkle with the reserved chopped herbs and some lemon wedges.