GRILLED VEGETABLES ITALIAN STYLE

Pepper and Eggplant

Grilled vegetables is one of those dishes that every Italian loves. It is a very common dish, especially during the summer and I am aware of the risk I run of posting something everyone already know and make. But I take that risk because I love grilled vegetables so much. I made only eggplants and peppers but usually I grill zucchini too. That trio is the standard ones that you find and the ones that turns out the best in my opinion. All you need are the vegetables, parsley, garlic, extra-virgin olive oil and salt and it is very easy to make albeit a bit time consuming. I grilled my vegetables on the built-in grill I have in the kitchen here but when we lived in a student apartment in Sweden, we ‘grilled’ them in a skillet, like I did here. Or you can us a grill pan or why not an outdoor grill or bbq.

Grilled Vegetables Italian Style

GRILLED VEGETABLES ITALIAN STYLE

eggplants
red or yellow peppers of some type, for example bell peppers. Choose peppers that are as even as possible, they cook faster and better then
a lot of parsley
garlic
salt
extra-virgin olive oil

- Chop the parsley and the garlic very finely and put in a bowl.
- Cut the eggplants into 0,5-1 cm/ 0,2-0,4 in thin slices, I suggest you do it lengthwise as it easier to grill that way. Cut the peppers in rectangular pieces. Try to make them as flat as possible, I usually press them down with the palm of my hand before grilling them.
- Grill the vegetables on both sides.
- Drizzle some olive oil on the bottom of a dish and sprinkle it with a little parsley/garlic before putting the first grilled slices there. Then proceed in the same way on every layer of grilled vegetables, sprinkle them with the chopped parley and garlic and some salt and drizzle olive oil over. Repeat until you have finished the vegetables.
- Serve tepid or cold.

Grilled Vegetables Italian Style

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