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Mediterranean Marinated Veggies
Perfect for a Christmas BBQ!! I love the smell of these marinating, fragrant and delicious!
These measurements are a guide only – adjust to suit what veggies you have on hand or your own favourite combo. Simply increase the measurements for a larger crowd. They work being marinated for half an hour or overnight so don’t stress if it’s last minute.
Great for vegetarians who often get forgotten at a BBQ! Serve with goats feta or hummus and yum! A delicious accompaniment your Christmas meal or as part of an antipasti platter. Enjoy!
2 red capsicum, cut in half, trim and remove seeds, cut into 8 pieces
1 eggplant, trim ends, cut in half and then lengthways into thick slices
2 medium zucchini, trim ends and cut in half and then in half lengthways
200g green beans, top and tail
200g button mushrooms, wipe clean
3/4 cup virgin olive oil
1/2 cup lemon juice
6 cloves garlic, peeled and crushed
1 small bunch of oregano or mixture of oregano, marjoram and rosemary – washed, dried and leaves removed
Freshly ground black pepper
Put the veggies in a large mixing bowl.
Roughly chop the garlic and herbs together and add to the vegetables.
Put the lemon juice, olive oil, salt and pepper into a bowl and pour over the veggies.
Toss thoroughly so all are coated with the marinade.
Cover and keep in the fridge until ready to use – an hour or overnight is fine.
When ready to cook, heat the BBQ and brush with olive oil.
Using tongs place the veggies on the BBQ.
Cook for about 5 minutes and turn to the other side, until cooked but still firm.
Serve on a platter, garnish with fresh herbs if you have, and enjoy as part of the celebratory Christmas meal.
Shopping List – organic where possible
2 red capsicum
1 large firm eggplant
200g green beans
200g button mushrooms
1 bunch oregano or mix of oregano, marjoram and rosemary
1 large or 2 smaller lemons
extra virgin olive oil
freshly ground black pepper