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Peter & I are using up our aubergines & the last of our home-grown courgettes too. My only aubergine plant is still producing many aubergines in our plastic conservatory. So, I invented this lovely vegetarian dinner!

I marinated my sliced courgettes & aubergines with lemon thyme, cut up garlic, a fruity extra virgin olive oil, black pepper & pink salt. Then, I grilled them. I served them with marinated feta chunks & made a lovely easy lemon thyme dressing to go with it! Yum Yum!

Step 1: Gather Your Ingredients!

Recipe: For 2 persons

Ingredients:

For the grilled courgettes & aubergines:

2 medium courgettes, cleaned, thinly sliced

2 medium aubergines, cleaned, thinly sliced

2 tablespoons chopped lemon thyme, no big stalks, please!

3 fat cloves of garlic, peeled finely chopped

a fruity extra virgin olive oil

black pepper

pink salt in a grinder

For the oven roasted potato fries:

4 white potatoes, peeled & cut up into thicker fries

black pepper

pink salt in a grinder

that same fruity evoo, as used above

For the feta:

marinated feta chunks, drained

For the lemon thyme dressing:

6 tablespoons of that same fruity extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped lemon thyme

black pepper

pink salt in a grinder

Step 2: Marinate the Sliced Courgettes & Aubergines for About 2 Hours.

Marinate the sliced courgettes & aubergines for about 2 hours with the marinade ingredients. Take a small bowl a add lemon juice, chopped lemon thyme, black pepper, pink salt, chopped garlic pieces & that fruity evoo. Mix well with a small whisk & pour this all over the sliced courgettes & aubergine slices. Brush it all on with a silicon brush.

Step 3: 40 Minutes Before Dinner, Roast Your Potato Fries Into the Hot Oven.

About 40 minutes before dinner, preheat your oven to 200°C ( 400 F) for 10 minutes. In a fitted oven dish, arrange your potato fries. Scatter 5 grins of black pepper & 5 grins of pink salt over it. Drizzle about 6 drizzles of that fruity oil over them. with clean hands, mingle everything together & roast for about 25-30 minutes into the hot oven.

Step 4: Grill Your Marinated Courgette & Aubergine Slices Onto a Hot Grill Pan.

Heat up onto high heat your grill pan. When hot, brush your slices with the same marinade on one side & place them onto the hot grill. With a fork, push the slices onto the hot grill. Grill them for a few minutes & then brush this upper side with the marinade & turn them over to grill the other side. This side only takes a minute or 2. Place them onto a big plate layered with double kitchen paper to dip off the excess of oil. Place another big plate over it to keep warm.

Step 5: Finally, Make Your Lemon Thyme Dressing & Plate Up!

While the potato fries are in the oven & your grilling is nearly ending, make your easy dressing! Take a jam pot with fitted lid & add all ingredients for your dressing in it. Screw lid on & shake your jam pot up & down for a few times. This way, your dressing is well mixed. Taste! You must taste the lemon & the chopped thyme! Yum yum!

Plate up, like photo above & just before serving, drizzle a bit of the yummy dressing all over your dish, in a circle! MMMMM! This is lovely enjoyed with a crisp white wine, like this one 2009 Jacob’s Creek Riesling Reserve, South Australia. A perfect partner! Enjoy, sweeties! xxx

You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2016/10/16/vegetarian-grilled-veggies-dinner/

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Bio: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a ... More »
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