Marinated vegetables with mozzarella

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Diabetic; Gluten free; Low carb; Low GI; Nut free; Vegetarian; Healthy

Serves: 8

Type: Easy

Tools

Kitchen friendly view

By Loukie Werle

Ingredients

500g thin zucchini, trimmed and halved lengthwise
500g long, small eggplants, trimmed and halved lengthwise
4 medium red capsicum, quartered, seeds and membranes removed, then each quarter halved
500g fresh mozzarella, coarsely torn
Marinade
1 cup (250ml) extra-virgin olive oil
¼ cup chopped fresh spearmint
¼ cup chopped fresh basil
6 large cloves garlic, finely chopped
½ teaspoon chilli flakes

Preparation method

Combine all marinade ingredients in a large bowl, then season with salt and pepper. Add zucchini, eggplant and capsicum, and toss well. Marinate at room temperature for 2 hours, tossing from time to time.

Preheat barbecue to moderately high.

Grill vegetables for 5 minutes, or until charred and tender, turning occasionally. Arrange on a platter and season with salt and pepper. Drizzle with any marinade left in the bowl. Scatter with mozzarella and serve.

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