Name: Grilled Vegetables with Herb Oil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 2 pcs zucchini; 2 pcs bell pepper; 1 pc aubergine; 2 pcs red onion; 6 tablespoons olive oil; 2 cloves garlic; 1 handful basil; 2 sprigs thyme; 1 handful parsley; 1 pinch salt; 1 pinch white pepper

Ingredients

4portions

Vegetables for the grill

2 pcszucchini

2 pcsbell pepper

1 pcaubergine

2 pcsred onion

Herb oil

6 tablespoonsolive oil

2 clovesgarlic

1 handfulbasil

2 sprigsthyme

1 handfulparsley

1 pinchsalt

1 pinchwhite pepper

Step by step process

Preparing the vegetables

1
Grilled vegetables start with proper slicing. Cut the zucchini and eggplant into slices about 1 cm thick, core the bell pepper and quarter it, and slice the red onion into thicker rings so it does not fall apart on the grate.
2
Lightly salt the eggplant slices and let them rest for 10 minutes. They release excess bitter juices, which you then pat dry with a paper towel.

Herb oil

3
Meanwhile, stir together the herb oil. Pour the olive oil into a bowl, add the pressed garlic and finely chopped basil, thyme, and parsley. Season with salt and pepper and stir. Set aside half of the oil for drizzling over the finished vegetables.
4
Brush the prepared vegetable slices on all sides with the other half of the oil. The oil keeps them tender and helps the surface sear beautifully on the grill.

Grilling and serving

5
Heat the grill or a grill pan to medium-high. Place the vegetables on the hot grate and grill for 3 to 4 minutes per side, until they develop distinct grill marks and soften.
6
Arrange the cooked vegetables on a serving platter, drizzle with the remaining herb oil, and add salt to taste. Serve warm or chilled as a side dish for a garden party.