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Perfect for hot summer days, these grilled vegetables are dressed in a garlic and lemon vinaigrette. It’s a perfect dish for a backyard BBQ or picnic
For the BBQ
For the dressing
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine Italian
Slice the zucchini lengthwise. Peel the eggplants and cut into round slices. Slice the leeks in half and cut the peppers in thick slices.
Preheat the grill. Once it’s very hot, place the vegetables on the grill and use tongs to turn them frequently to prevent burning. You can also cook the vegetables in a very hot nonstick skillet.
In the meantime, gather your ingredients for your dressing. In a bowl, mix the minced garlic, fresh lemon juice, oil, thyme and salt and pepper.
Beat well with a fork. Once the vegetables are grilled, serve them on a plate and drizzle with the vinaigrette.
Wine pairing: Vernaccia di San Gimignano