At the beginning of May, when we gather around the grill, it is important to prepare a side dish that will not be inferior to the meat. Store-bought marinades often contain preservatives or give off a strong sour taste. A homemade oil-and-herb mixture solves the problem: it coats vegetables evenly, retains crunch, and is made with ingredients you always have on hand.
What you will need:
4 tablespoons olive or sunflower oil
2 tablespoons soy sauce
1 teaspoon dried oregano or herbs de Provence
1 clove of garlic
How to cook:
- Cut the zucchini, eggplant and bell pepper into large slices.
- Mix oil, soy sauce, dried herbs and finely chopped garlic in a deep bowl.
- Place the vegetables in a container, pour over the marinade and stir gently so that each piece is covered with liquid.
- Leave for 15-20 minutes at room temperature to allow the spices to open up and penetrate the pulp.
Place vegetables on the rack immediately after soaking. This dressing does not become bitter when cooked over coals, creates a light caramel crust and emphasizes the natural sweetness of the fruit.
Important: use oil at room temperature. Cold liquid spreads worse over the surface and leaves dry areas. For a spicier taste, add a pinch of smoked paprika instead of black pepper.
Serve the appetizer warm on a wooden board or in a wide plate, sprinkled with fresh basil.
Bon appetit!
