Ingredients
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1 eggplant, sliced into rounds
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2 zucchinis, sliced into rounds
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2 bell peppers (red, yellow, or green), cut into strips
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2 tomatoes, sliced into rounds
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1 red onion, cut into thick rings
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4 cloves garlic, minced
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2 tablespoons olive oil
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2 teaspoons Herbes de Provence (dried thyme, rosemary, oregano, marjoram, and lavender)
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1 Salt and black pepper to taste
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1 Fresh basil leaves for garnish (optional)
Directions
Herbes de Provence is a blend of dried herbs that typically includes thyme, rosemary, oregano, marjoram, and lavender. Adjust the quantity of herbs and spices to suit your taste preferences.
Steps
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1
Done
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In a small bowl, mix the minced garlic, olive oil, Herbes de Provence, salt, and black pepper to create the marinade. |
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2
Done
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Place all the sliced vegetables in a large bowl and drizzle the marinade over them. Toss gently to coat the vegetables evenly. Let them marinate for about 15-30 minutes. |
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3
Done
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Preheat your grill to medium-high heat. |
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4
Done
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Once the grill is hot, place the marinated vegetables directly on the grill grates. Grill for about 3-5 minutes on each side, or until they have grill marks and are tender but still firm. |
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5
Done
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Remove the grilled vegetables from the grill and arrange them on a serving platter. |
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6
Done
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Garnish with fresh basil leaves, if desired. |
