Marinated Grilled Vegetables
THE INGREDIENTS:
- 2 aubergines and 1 pound of zucchini
- 1 pound of green peppers from Anaheim
- a variety of peppers, such as sweet Italian peppers, or three to four green bell peppers
- Sweet tiny peppers, or another species such as sweet Italian red peppers, weighing for one pound
- 1 pound of asparagus;
- couple of red onions
- To prepare the marinade:
- half a cup of olive oil
- A quarter cup of balsamic vinegar
- In a quarter cup, apple cider vinegar
- two to four cloves of garlic, crushed
- 2 tablespoons of dried oregano or 2-3 tablespoons of chopped fresh oregano
- To taste, season with salt and black pepper
- For the goat cheese that has been whipped:
- One-half cup of goat cheese
- 1/4 cup of cream for whipping
- 1 bulb of garlic, salt to taste
THE INSTRUCTIONS:
- Slice the zucchini, onions, and eggplants to a thickness of one quarter of an inch.
- Slices of eggplant should be seasoned with salt and then placed in a sieve for twenty minutes to let the bitter juices to drain out. Cleanse and dry the pet.
After washing, the peppers should be left whole. - Before cutting the woody ends off of the asparagus, wash it.
- To prepare the marinade, combine olive oil, balsamic vinegar, apple cider vinegar, garlic, and oregano that has been diced. Add salt and black pepper to taste, and then generously apply the marinade to all of the veggies.
- Vegetables should be grilled over medium heat, with a few turns of the grill required.
- Moving the meat to a dish, spray it with the remaining marinade and sprinkle it with more fresh oregano. Add more garlic if necessary; the final product should have a flavour that is distinctly garlicky and tangy.
- Whipping cream should be beaten with an electric mixer until it forms soft peaks using the mixer. Beat the mixture until it becomes frothy, then add the goat cheese, garlic that has been crushed, and a sprinkle of salt.
- As a side dish, serve the goat cheese that has been beaten with vegetables. Not as much