🍽️ Crispy Grilled Vegetables

Name: Crispy Grilled Vegetables
Total time: 20 min
Yield: 4 servings
Ingredients: 2 small zucchini; 2 bell pepper(s) (red and yellow); 1 onion(s); 2 potato(es); 120 ml olive oil; 2 clove(s) of garlic; 1 sprig(s) of thyme; 2 sprig(s) of rosemary; salt

458 kcal · 20 min · 4 servings

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Ingredients

2 small zucchini
2 bell pepper(s) (red and yellow)
1 onion(s)
2 potato(es)
120 ml olive oil
2 clove(s) of garlic
1 sprig(s) of thyme
2 sprig(s) of rosemary
salt

Instructions

1. Wash the vegetables thoroughly and remove any tough parts. Slice the zucchini and onions into rounds about half a centimeter thick. Cut the bell peppers into quarters and slice the potatoes very thinly.
2. Mix the olive oil in a large bowl with the crushed garlic, salt to your taste, and the finely chopped herbs. Add the vegetables to the marinade and let them soak for about two hours. Stir well several times to ensure everything is evenly coated.
3. Brush a grill pan with a little olive oil. Place the vegetables on it without the remaining marinade and grill until crispy, turning occasionally. Season with a little more salt at the end.

Nutrition per serving

kcal: 458
Protein: 5 g · Fett/Fat: 41 g · Carbs: 19 g