Name: Grilled Vegetables with Mint
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 4 servings
Ingredients: 8 Italian tomatoes; 2 eggplants; 4 small zucchinis; 4 small yellow zucchinis; 2 red bell peppers; 1 clove of garlic; The juice of a lemon; The juice of an orange; 20 mint leaves; 2 sprigs of thyme; 5 tablespoons (2.5 fl oz) olive oil; Salt; ½ teaspoon (0.09 oz) cayenne pepper

Ingredients

Preparation

1. Prepare the sauce: wash, dry, and chop the mint leaves. Finely chop the garlic. In a small bowl, mix the mint, garlic, and 3 tablespoons (1.5 fl oz) olive oil. Cover and set aside.

2. Cut the eggplant and zucchinis into thin strips lengthwise. Cut the tomatoes in half. Cut the bell peppers in half, remove the seeds, and cut into strips. In a small bowl, mix the lemon juice, orange juice, cayenne pepper, and a pinch of salt.

3. Preheat the oven broiler or barbecue. Line a grill with aluminum foil. Oil the foil. Place the vegetables on it. Brush with oil using a brush. Sprinkle with thyme.

4. Place under the broiler (if cooking on a BBQ, cover the vegetables with aluminum foil). Cook for 5 minutes. Turn the vegetables over and brush with oil. Put back under the broiler for 4 minutes.

5. Remove from the oven. Transfer the vegetables to a shallow dish and drizzle with the citrus sauce. Drizzle with the mint oil and serve.

Grilled Vegetables with Mint

Preparation: 15 min

Cooking: 9 min

Servings: 4

Grilled vegetables with mint are a breath of freshness. Perfect as a side dish or as an appetizer, this recipe highlights the summer vegetables generously grilled to bring out their flavors. The mix of tomatoes, bell peppers, eggplants, and zucchinis is enhanced by a pleasant vinaigrette with lemon juice and olive oil. Top it all off with a mint sauce for a final touch that awakens the taste buds!