Yield: 4 Servings. Prep Time: 20 mins. Cook Time: 10 mins.
• 1 zucchini
• 1 bell peppers
• 1 jalapeno peppers
• 2 portobello mushrooms
• 1 eggplant
• 1 onion
• ¼ cup extra virgin olive oil
• 1 tsp salt and pepper
• 3 cloves of garlic minced
• ¼ cup parsley
(Marinade)
• ⅓ cup lemon juice
• ⅓ cup extra virgin olive oil
• 2 tsp white sugar
• 2 garlic cloves minced
• ½ tsp salt and pepper
• ½ tsp dried basil
• ½ tsp dried parsley
• ½ tsp thyme
• 1 tsp chili flakes
1. Cut all vegetables to the desired size. Add all marinade ingredients into a Ziploc or deep dish, add in vegetables, and marinade for at least 20 mins.
2. Turn on Ventray Grill, heat oil over medium-high heat, add in garlic, saute until fragrant, add in vegetables, season with salt and pepper.
3. Garnish with parsley and serve.
