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Grilled Vegetables by Lisa Anand
- Broccoli – 250 gms
- Zucchini – 250 gms
- Big Eggplant – 250 gms
- Red and Yellow Peppers – 250 gms
- Salt – to taste
- Mixed herbs – 1 teaspoon (optional)
- Oil – 2 tablespoons
Wash all the vegetables thoroughly. Then cut the Broccoli into florets and slice the zucchini and eggplant lengthwise, about ½ inch thick and the into 1 inch pieces. Take out the seeds of the bell peppers and slice into 1 inch wide pieces.
Rub the salt and herbs and oil and place on the grill. You can also grill these in the oven directly. Cook till done and serve immediately.
Note: You can add other vegetables of your choice also, such as mushrooms, asparagus, cauliflower, pumpkin, onions etc.