Grilled and Marinated Vegetables are very popular, nutritious and a delicacy when prepared correctly. I use the usual tomatoes, aubergines, courgettes and peppers. They can be marinated in olive oil, herbs like thyme, rosemary and bay leafs and flavored with extra onion and garlic to taste. Season well before roasting in the oven or grilling and always use extra virgin olive oil. When cooked leave the vegies to cool and store in the fridge in an airtight container. Marinate the vegetables further by sprinkling them with freshly chopped herbs and olive oil of the best quality.
I like to serve them as is or boast up the dish by adding a very good goats cheese or mozzarella.