By Loukie Werle

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Diabetic, Gluten free, Heart friendly, Low Carb, Low GI, Nut free, Vegetarian
Course: Entree, Lunch, Main
Favourite flavours: Easy recipes

Marinated vegetables with mozzarella

From the Sept 2007 issue of Australian House and Garden magazine. Subscribe.

INGREDIENTS

500g thin zucchini, trimmed and halved lengthwise
500g long, small eggplants, trimmed and halved lengthwise
4 medium red capsicum, quartered, seeds and membranes removed, then each quarter halved
500g fresh mozzarella, coarsely torn

Marinade

1 cup (250ml) extra-virgin olive oil
¼ cup chopped fresh spearmint
¼ cup chopped fresh basil
6 large cloves garlic, finely chopped
½ teaspoon chilli flakes

METHOD

Combine all marinade ingredients in a large bowl, then season with salt and pepper. Add zucchini, eggplant and capsicum, and toss well. Marinate at room temperature for 2 hours, tossing from time to time.

Preheat barbecue to moderately high.

Grill vegetables for 5 minutes, or until charred and tender, turning occasionally. Arrange on a platter and season with salt and pepper. Drizzle with any marinade left in the bowl. Scatter with mozzarella and serve.