Grilled Vegetables

Crunchy and Delicious

4 Persons
over 1 hour
That's how it's done
This is How the Preparation Works
Times for this Recipe

Preparation Time: 60 Minutes

Ingredients for 4 Persons

2 Courgettes
1 Large Red and 1 Large Yellow Pepper each
1 Large Eggplant
1 Fennel Bulb
125 ml Olive Oil, plus more for the grill grid
3 tbsp. Balsamic Vinegar
2 Cloves Garlic, chopped
4 tbsp. roughly chopped flat Parsley, plus more to serve
Hela Sea Salt, Hela Ground Black Pepper

  1. Halve the zucchini lengthwise. Remove the seeds from the peppers and cut them lengthwise into wide strips. Slice the eggplant. Cut the fennel into quarters lengthwise.
  2. Place the vegetables in a large, corrosion-resistant dish with the cutting side facing up. Mix the oil, vinegar, garlic and parsley and season to taste with salt and pepper.
  3. Pour the marinade over the vegetables and leave to infuse for at least 30 minutes.
  4. Heat up the grill. Remove the vegetables from the marinade and grill them in a barbecue tray on each side for about 3-5 minutes until they are soft and slightly browned, brushing them with marinade.
  5. Sprinkle with parsley to serve and drizzle with the rest of the marinade.
  6. Hela Barbecue Ketchup goes very well with the grilled vegetables.

The vegetables can be marinated for up to 4 hours or prepared completely the day before and served at room temperature.

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