| 8 | 35 | 114 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 6 |
| 3 medium | Zucchini (sliced thinly lengthwise, about 1 inch) |
| 2 medium pepper(s) | Red bell pepper (sliced in large pieces lengthwise, about 4-5 slices) |
| 1 eggplant | Eggplant (sliced thinly lengthwise, about 1 inch) |
| 3 tbsp | Extra virgin olive oil |
| 1/4 bunch | Basil, fresh (pick the leaves, wash well, dry then and sliver. May use whatever fresh herbs you have on hand) |
| 2 clove(s) | Garlic (crushed or minced) |
| 1 pinch | Sea Salt (use maldon, kosher or grey flake salt if available) |
| 1 tsp | Red wine vinegar |
1. Prep all the vegetables by washing and slicing.
2. Grill on an un-oiled grill on medium heat until charred on both sides. This can take up to 20 minutes
3. Meanwhile, prep the marinade. In a large bowl add oil, vinegar, garlic, salt and fresh herbs
4. When vegetables are finished grilling, add directly to the marinade while still hot.
May be served warm or kept in the fridge and served cold.
Make this at the beginning of the week to add flavour to your weekday lunches.
| Vegetables | 4.1 |
