• Grilled Mix Vegetables

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    • 1 x Summer Zucchini
    • 2 x leeks, halved and cleaned
    • 1 x yellow pepper
    • 1 x orange pepper
    • 1 x red pepper
    • 2 Tbsp. , plus 1 Tbsp. of extra virgin extra virgin olive oil
    • 4 clv garlic
    • 1/2 c. chicken stock (125ml)
    • 1/2 c. sliced, pitted Kalmata olives (125ml)
    • 1 c. feta cheese (250ml)
    • 1 c. crushed tomatoes (250ml)
    • 1 tsp freshly minced oregano (5ml)
    • 1 tsp freshly minced basil (5ml)
    • 1 x salt and Pepper to taste


    1. Preheat grill to medium high - approximately 375 F (175 C)
    2. Cut the vegetables in to large equal sized portions and place in a large bowl. Drizzle with extra virgin olive oil and toss to coat. Add in oregano and basil and toss lightly again. Season with salt and pepper.
    3. Oil the grill lightly with vegetable oil. Place the vegetables on the grill and grill for approximately 2 min per side. If the grill begins to flare, shift the vegetables away from the flame so they don't burn. Vegetables should be lightly browned but still slightly crisp.
    4. Remove the vegetables and allow to cold. Cut the cooled vegetables into bite sized pcs.
    5. Meanwhile add in the remaining Tbsp. of oil to a large skillet over medium heat. Add in garlic and saute/fry for 1 minute. Add in the cut up grilled vegetables. Stir in the tomatoes and chicken stock and simmer till the mix thickens and the vegetables are tender - approximately 15 min. Add in the olives and crumble feta on top. Serve with crusty bread.

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