Grilled Vegetables
Grilled veggies are the perfect side to any meat dish. They’re not only delicious, they’re so easy to make. Try it for yourself!
Ingredients
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2 zucchinis
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2 eggplants
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3 potatoes
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4 medium-sized carrots, chopped in half
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2 leeks, chopped in half
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Star Roasted Garlic Infused Oil
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Almonds, crushed
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coarse sea salt
Instructions
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1.
Warm a frying pan or griddle and brush a thin layer of Star Roasted Garlic infused oil over the surface to prevent the vegetables from sticking. Chop the vegetables into 1/2 inch thick slices, except for the carrots and leeks, which you should be chop in half.
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2.
If you run out of room to grill all the vegetables at once, do little at a time. The times will vary depending on the thickness of the slices and the grill. Roughly speaking, carrots need about 10 minutes each side; eggplants and potatoes about 8 minutes per side; zucchini about 6 minutes; and leeks only about 3 or 4 minutes per side.
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3.
Brush the vegetables with a little STAR roasted garlic infused olive oil.
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4.
Serve with a vinaigrette made with STAR roasted garlic infused olive oil, ground almonds and sprinkle some sea salt flakes.
