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!

Recipe «Grilled mixed vegetables» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 medium red capsicums, 2 medium zucchini, thinly sliced lengthways, 1 medium eggplant, halved crossways, thinly sliced, 1 medium 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.

Ingredients:

• 2 medium red capsicums 
• 2 medium zucchini, thinly sliced lengthways 
• 1 medium eggplant, halved crossways, thinly sliced 
• 1 medium 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 

Instructions

1. Wash a 4 cup-capacity jar and lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry.
2. Quarter capsicums. Remove and discard seeds and membranes.
3. 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.
4. 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.