Grilled Vegetables, or Psita Lachanika in Greek, offer a delightful and nutritious way to savor the natural sweetness and smoky flavors of assorted garden-picked produce. This recipe celebrates the vibrant colors and rich tastes of summer vegetables, marinated in a zesty herb blend that enhances their essence. Ideal as a standalone dish or paired with grilled meats, these vegetables bring a lively touch to any meal. Experience the joy of fresh ingredients, kissed by the grill to create a memorable culinary experience.

Ingredients

• 1 medium eggplant, sliced
• 1 large red bell pepper, seeded and cut into strips
• 1 large yellow bell pepper, seeded and cut into strips
• 1 medium zucchini, sliced
• 1 medium red onion, sliced into rounds
• 1/4 cup olive oil
• 2 Tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp garlic powder

Instructions

1. Preheat the grill to medium-high heat, about 375°F (190°C).
2. In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, and garlic powder.
3. Place the sliced vegetables in a large bowl and pour the marinade over them. Toss to coat evenly.
4. Thread the vegetables onto skewers or place them directly on the grill, ensuring an even layer.
5. Grill the vegetables for 10-15 minutes, turning occasionally, until they are tender and slightly charred.
6. Remove from the grill and serve immediately.

Keywords: Healthy, Grill, Summer, Vegetables

Spice Rack: Oregano, Garlic Powder

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