Quick Mushrooms, Aubergines & Peppers
Fire up the grill and get ready for a burst of flavor with these grilled Portobello mushrooms and vegetable medley. The marinade infuses each element with a delightful mix of savory and tangy notes, resulting in tender and smoky grilled veggies that are perfect as a side dish or as a satisfying main course. Enjoy the natural sweetness of the charred Romano peppers, the rich umami of the Portobellos, and the silky texture of the aubergine all brought together in this simple and tasty dish.
— Constant Cookbook
Ingredients
- 4 Portabella mushrooms
- 1 medium fat aubergine
- 2 Romano peppers
- 2 tbsp brown sauce
- 100ml olive oil
- 2 garlic cloves , crushed
- 2 tbsp cider or sherry vinegar
- 1 tsp dried thyme or oregano
Instructions
- Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don’t peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 156 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.12 milligram of sodium
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