This flavorful side dish is a must for grilling—spicy grilled vegetables infused with a fragrant herb marinade. It’s quick and easy to prepare, requiring minimal prep time.
INGREDIENTS (SERVES 4)
- 600 g small potatoes (triplets)
- 1 red onion
- 1 white onion
- 1 zucchini
- 1 small eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 250 g brown mushrooms
- 200 g colorful cherry tomatoes
- 2 garlic cloves
- 2-3 stems fresh parsley
- 3 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- Salt and pepper to taste
PREPARATION
Step 1: Cook the Potatoes
Rinse the potatoes thoroughly and cook them in their skins for about 20 minutes. Do not add salt.
Step 2: Prepare the Vegetables
While the potatoes are cooking, prep the other vegetables:
- Peel and thinly slice both onions.
- Wash the zucchini, trim the ends, and cut it into slices.
- Wash and slice the eggplant into 0.5 cm thick rounds.
- Halve the bell peppers, remove the seeds, rinse, and cut them into strips.
- Clean the mushrooms, then halve or quarter them depending on their size.
- Wash the cherry tomatoes and cut them in half.
Now your vegetables are ready to be marinated and grilled!
