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Grilled Vegetables


Recipe Info

  • Servings : 6
  • Cook Time : 10m
  • Ready In : 10m


  • 3 yellow peppers, seeded and thickly sliced
  • 3 baby marrows, sliced lengthwise
  • 2 eggplants, sliced lengthwise
  • 12 cherry tomatoes
  • 250g asparagus, trimmed
  • 5 leeks, sliced
  • 60ml plus 2 tbsps olive oil
  • Salt and freshly ground black pepper
  • 3 tbsps balsamic vinegar
  • 2 garlic cloves, finely chopped
  • 2 tsps mixed fresh herbs


Step 1

Place a grill pan over medium-high heat or prepare the braai (medium-high heat).

Step 2

Brush the vegetables with 60ml of olive oil to coat lightly. Sprinkle the vegetables with salt and pepper.

Step 3

Grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes.

Step 4

The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Step 5

Meanwhile, whisk the remaining olive oil, balsamic vinegar, garlic and mixed herbs in a small bowl to blend. Add salt and pepper to taste.

Step 6

Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

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