Easy Dinner: Grilled Vegetables
Preparing fresh vegetables, as opposed to cooking their frozen version, is easy, quick, healthier, and even a bit sensual.
My favorite method is grilling the vegetables in the oven.
I first cut them to big chunks, then rub them with olive oil, salt them, and add a single herb or spice for each vegetable. I use basil for quartered tomatoes and bell peppers, paprika for onion halves or leeks, thyme for whole champignons, rosemary for portabellas, oregano for zucchini and eggplant, and so on.
I place the oiled and seasoned vegetables in a baking dish, cover in aluminum foil and bake in medium heat. For a quick full dinner, I sometimes add pieces of fresh chicken to the baking dish. 5 minutes work, 1 hour in the oven. That’s it.
