Grilled Vegetables with Garlic Sauce
Simple Recipes Fasting Recipes Grilling Recipes Side Dishes Low Calorie Recipes Vegetables Vegetable Dishes Salads
With food like this, I could easily become a vegetarian. It's the first time I've roasted green beans and I admit I like them better than boiled, and as for the grilled eggplant, what can I say, I could have sworn it was meat.
Ingredients
1 eggplant
1 zucchini
500g green beans (yellow wax beans)
5 cloves garlic
salt, pepper
olive oil
Garlic Sauce
2 cloves garlic
salt
Servings: 3
How to prepare grilled vegetables with garlic sauce
- Wash the vegetables. Trim the ends off the beans. Cut the eggplant and zucchini into slices about 1/2 cm thick.
- Crush 3 cloves of garlic and mix with 2 tablespoons of olive oil. Pour over the beans, add salt and pepper and mix well so the beans are coated with oil. Place them on a baking tray with parchment paper or aluminum foil and bake in the oven for about 45 minutes at 200C.
- Crush the remaining 2 cloves of garlic and mix with a small cup of oil. Brush the eggplant and zucchini slices on both sides with the flavored oil. Heat the grill (in my case a grill pan), brush it with a little oil and grill the vegetables on both sides for 2 minutes each. Brush the grill with oil for each batch of vegetables!
- In a large bowl place all the grilled vegetables, season with salt and pepper to taste. Prepare a garlic sauce from the 2 crushed garlic cloves rubbed with salt, then add a little water, about half a cup... pour over the vegetables and mix gently so they don't get crushed.
*don't add more oil to the garlic sauce as you usually do, there's enough from the vegetables. - Serve warm or cold. Goes well as a salad, especially if you add parsley and chopped walnuts, or as a side dish.
Green beans prepared for the oven
Grilling the zucchini
Grilling the eggplant
Roasted green beans
Grilled Vegetables with Garlic Sauce
