Grilled Vegan Vegetable Medley Recipe

About this recipe

A delicious and healthy vegan dinner featuring grilled eggplant, bell peppers, and tomatoes, seasoned with fresh basil and spices. Perfect for a quick and satisfying meal solution.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 50G Pepper Black Ground BWFO
• 15G Terre Exotique Chopped Basil, 15G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Peel and cube the eggplant to make 6 cups.
2. 2. Chop the green bell pepper and onion into small pieces.
3. 3. In a large bowl, mix the cubed eggplant, chopped green bell pepper, and chopped onion.
4. 4. Cut 3 pieces of heavy-duty foil, each about 12 x 18 inches. Divide the vegetable mixture evenly among the foil pieces.
5. 5. Place 1 teaspoon of olive oil on each portion of the vegetable mixture. Sprinkle with 1/4 teaspoon of dried basil or 1 tablespoon of chopped fresh basil.
6. 6. Close the foil packets tightly and place them on a preheated grill, about 3 to 4 inches from the heat source.
7. 7. Grill the vegetable packets for about 35 minutes, turning occasionally to ensure even cooking.
8. 8. While the vegetables are grilling, chop the tomatoes into small pieces and place them on another piece of foil. Close the foil tightly.
9. 9. Add the tomato packet to the grill during the last 15 minutes of the vegetable cooking time.
10. 10. Once cooked, carefully remove all foil packets from the grill. Transfer the grilled vegetables and tomatoes to a large bowl.
11. 11. Gently toss the vegetables together and season to taste with salt and black pepper. Serve warm.