Grilled Vegetable Salad: featuring veggies charred to perfection and then drizzled with a bright-and-sunny herby lemon vinaigrette. Bites of creamy, salty blue cheese (or substitute Parmesan) are the finishing touch to these awesome grilled vegetables! Grilled Porkchop, Grilled Shrimp , Grilled Recipes Fish, Grill, Grilled Salmon Recipes, Grilled Cheese
Prep time:
Cook time:
Total time:
Yield: 2 Servings
Ingredients: 2 eggplants 2 tsp salt 1/2 cup extra virgin olive oil 3 cloves garlic crushed 2 tbsp chopped fresh parsley And many more.
Instructions:
Step one. Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.
After it, Preheat the barbecue to medium heat
And then, In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.
Tidak ada komentar
Posting Komentar