Yield: 100 g Ingredients Method Notes 1. Lightly marinate the vegetables with oil, garlic, salt, pepper, and thyme. 2. On a very hot griddle, lay the vegetables and grill on both sides until lightly charred. Grilled Vegetables 1. To multiply the recipe, multiply all ingredients proportionately. 2. To grill vegetables, the cuts should be at and broad, so that they cook fast. Zucchini/marrow (thickly sliced) 30 g Mixed bell peppers (cut into wide strips or triangles) 40 g Eggplant (thickly sliced) 30 g Oil 20 ml Garlic (minced) 5 g Salt and pepper as required Equipment Measuring scale Measuring jug Mixing bowls Green chef knife Green chopping board Grilling pan Tongs Key Learning Slicing Marinating Grilling
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