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food travel & lifestyle

for

MAD   MED

Grilled Veggies

Prep Time:

20 Minutes

Cook Time:

40 Minutes

Serves:

4 Servings

Level:

Intermediate

About the Recipe

Spring and summer bloom with the garden's gifts. They are colorful, and loaded with vitamins, minerals antioxidants; they are perfect to accompany any meal.


If any vegetable leftovers occur, place them all into a container and cover them with the remaining marinade mix, the following day will be perfect!

Ingredients

VEGGIES


  • 2 Zucchini

  • 2 Eggplants

  • 2 Bell Peppers

  • 1 Red Onion

  • 2 Corn Cobs

  • 8 Baby Artichokes

  • 8 Cherry Tomatoes

  • Any Vegetables in Season of Your Choice



SEASONING MIX


  • 1 Laurel Leave

  • 5 White Pepper Grains

  • 5 Black Pepper Grains

  • 2 Juniper Grains

  • 2 All Spices Grains

  • Crushed Red Hot Chili Pepper to Taste

  • Dry Parsley to Taste

  • Dry Thyme To Taste

  • Dry Rosemary to Taste

  • Dry Oregano to Taste

  • 2 Garlic Cloves

  • 50 ml Extra Vigin Olive Oil

  • 20 ml White Vinegar/Apple Vinegar

  • Fresh Basil to Basil to Taste




Preparation

  1. Peel the garlic cloves cut them into two halves, and remove their inner germs.

  2. Finely mince the halves and set them aside.

  3. Put the laurel bay into a glass jar, followed by the black and white pepper grains, the two juniper grains, and all spices grains.

  4. Add the crushed red hot chili pepper and a pinch of dry parsley, dry thyme, rosemary, and oregano to taste.

  5. Add the minced garlic previously set aside.

  6. Pour the extra virgin olive oil and vinegar and the sea salt.

  7. Seal the jar with its lid and shake.

  8. Let it rest for at least one hour and shake every fifteen minutes.



  1. Clean the corn and steam for 30 minutes.

  2. Clean the baby artichokes and steam for 30 minutes.

  3. Prepare a rectangular tray and evenly sprinkle sea salt.

  4. Clean, rinse and dry the zucchini and the eggplants.

  5. Cut off their edges.

  6. Cut each slice into 0.5 cm (0.19685 inches.)

  7. Place on the tray and sprinkle more sea salt.

  8. Cover with parchment paper and top with a second tray in the same dimension and add weight on the top of it.

  9. After one hour, zucchini and eggplant have released their water.

  10. Drain and place into a colander with a plate upon it.

  11. Peel and slice the onion into 0.5 cm (0.19685 inches.)

  12. Brush all the vegetables with the marinated mix and grill for 3/4 minutes on each side for the zucchini, eggplants, baby bell peppers, and the onions, while half the time for the steamed ones and the cherry tomatoes.

  13. Garnish with some fresh basil.



Serve and enjoy!

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