Grilled Mixed Vegetables

Homemade antipasto gives barbecues, dinner parties, picnics, and even sandwiches that special touch. You can enjoy this Mediterranean classic in so many ways!

The ingredient of Grilled Mixed Vegetables

• 2 medium 550g red capsicums
• 2 medium 350g zucchini thinly sliced lengthways
• 1 medium 550g eggplant halved crossways thinly sliced
• 1 medium 550g orange sweet potato peeled halved crossways thinly sliced
• 2 garlic cloves halved thinly sliced
• 2 tbsp baby capers rinsed
• 2 tbsp balsamic vinegar
• 1 tsp dried italian herbs
• olive oil

The Instruction of grilled mixed vegetables

• wash a 4 cup capacity jar and lid in hot soapy water rinse in hot water drain upside down until completely dry
• quarter capsicums remove and discard seeds and membranes
• heat a chargrill over high heat cook capsicum in batches for 4 to 5 minutes each side or until tender and skin is blistered and blackened transfer to a snap lock bag seal set aside for 5 minutes for capsicum to soften carefully peel and discard skins thickly slice capsicum
• cook zucchini eggplant and sweet potato for 3 to 5 minutes each side or until browned and tender transfer to prepared jar combine garlic capers vinegar and herbs in a jug pour over vegetables add oil to cover vegetable mixture seal jar refrigerate

Nutritions of Grilled Mixed Vegetables

fatContent: 206 018 calories
saturatedFatContent: 14 7 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 13 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 3 grams protein
sodiumContent: n a

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