Assigned Tags / Keywords:

BBQ, marinate, summer, vegetables, vegetarian

Ingredients per portions

3 tbsp	olive oil
2 clove(s)	garlic
1 ½ tsp	thyme, chopped, fresh
1 ½ tsp	sage, chopped, fresh
1 ½ tsp	rosemary, chopped, fresh
2 small	Japanese eggplants, halved lengthwise
2 small	zucchini, halved lengthwise
½	onion(s), red
1	pepper, red, quartered, seeded
	salt and pepper

Combine thyme, sage, rosemary, Japanese eggplants, zucchini, onions and pepper together and place into a baking pan. Mix oil with garlic and brush vegetables. Let marinate for at least 2 hours or even leave overnight in fridge.

Prepare barbecue (medium heat). Season vegetables with salt and pepper and grill until tender for about eight minutes. Turn occasionally.

Serve warm or at room temperature.

Comments

This recipe has not been commented yet.