Grilled marinated vegetables from Vegetables: Le Cordon Bleu Home Collection by Le Cordon Bleu
Served cold with a vinaigrette or hot straight from the grill, these vegetables make a delicious light dish, full of colour and flavour.
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Cooking tools:
- Chef's knife
- Cutting board
- Grill
- Baking sheet
- Mixing bowl
- Measuring spoon
- Tongs
- Spoon
- Serving platter
Ingredients
- 2½ tablespoons balsamic vinegar
- 3 tablespoons chopped fresh basil
- 1 tablespoon lemon juice, freshly squeezed
- 170 ml (5½ fl oz) olive oil
- 2 sprigs of fresh parsley, finely chopped
- 2 sprigs of fresh thyme, finely chopped
- 70 g (2¼ oz) button mushrooms, washed
- 3 large red capsicums (peppers)
- 200 g (6½ oz) carrots
- 1 eggplant (aubergine), about 200 g (6½ oz)
- 250 g (8 oz) zucchini (courgettes)
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