Broiled Marinated Vegetables

[Guest guest]

Broiled Marinated Vegetables

 

2 large red or yellow sweet peppers or one of each color

1 large eggplant

6 small (about 4 " ) zucchini

2 cups, broccoli flowers

12 medium fresh mushrooms, halved

1/2 cup, red wine vinegar

1 cup, olive oil

2 medium garlic cloves, pressed

1 tablespoon, ground black pepper

1 tablespoon, salt

1 cup, fresh basil leaves, coarsely chopped

1/2 cup, fresh parsley, finely chopped

 

Halve eggplant lengthwise, and cut each half into 3 or 4 slices, again

lengthwise.

Set on a bread board, and sprinkle with salt (to take out bitterness). Allow to

sit for 20 to 30 minutes.

Cut peppers in half lengthwise, and clean out seeds.

Lightly oil a baking pan, and arrange pepper halves with skin side upward.

Roast pepper halves under broiler until skins are brown and blistered. Set aside

for a few minutes, then skin peppers and cut each half into two or 3 lengthwise

strips.

Then pat eggplant dry and place on oiled baking pan.

Trim ends of zucchini and cut in half, then halve each section lengthwise.

Halve mushrooms.

Place all vegetables, on oiled backing pan, and brush with olive oil.

Roast under broiler until vegetables are browned on both sides.

In a small bowl, combine vinegar, olive oil, garlic, salt, pepper and basil,

mixing thoroughly.

Place all vegetables, including peppers, on serving platter and drizzle oil and

vinegar mixture over vegetables.

Allow to rest at room temperature for 20 to 30 minutes before serving.

Serves 6 to 8.

 

 

 

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[Guest guest]

Hi - Thanks for this Its sounds so quick and very yummy. I am going to try this

sometime this week. I know my kids would love this one.

 

Mark Midnite <midnight_weeds wrote: Broiled Marinated

Vegetables

 

2 large red or yellow sweet peppers or one of each color

1 large eggplant

6 small (about 4 " ) zucchini

2 cups, broccoli flowers

12 medium fresh mushrooms, halved

1/2 cup, red wine vinegar

1 cup, olive oil

2 medium garlic cloves, pressed

1 tablespoon, ground black pepper

1 tablespoon, salt

1 cup, fresh basil leaves, coarsely chopped

1/2 cup, fresh parsley, finely chopped

 

Halve eggplant lengthwise, and cut each half into 3 or 4 slices, again

lengthwise.

Set on a bread board, and sprinkle with salt (to take out bitterness). Allow to

sit for 20 to 30 minutes.

Cut peppers in half lengthwise, and clean out seeds.

Lightly oil a baking pan, and arrange pepper halves with skin side upward.

Roast pepper halves under broiler until skins are brown and blistered. Set aside

for a few minutes, then skin peppers and cut each half into two or 3 lengthwise

strips.

Then pat eggplant dry and place on oiled baking pan.

Trim ends of zucchini and cut in half, then halve each section lengthwise.

Halve mushrooms.

Place all vegetables, on oiled backing pan, and brush with olive oil.

Roast under broiler until vegetables are browned on both sides.

In a small bowl, combine vinegar, olive oil, garlic, salt, pepper and basil,

mixing thoroughly.

Place all vegetables, including peppers, on serving platter and drizzle oil and

vinegar mixture over vegetables.

Allow to rest at room temperature for 20 to 30 minutes before serving.

Serves 6 to 8.

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.