Broiled Mediterranean Vegetables

Recipe from the Wyllie Fox Farm Kitchen

2 red bell pepper, seeds & stem removed, sliced into 1” strips
8 baby zucchini, cut in half
8 baby patty-pan squash, cut in half
2 japanese eggplants, sliced on a diagonal ½” thick
1 fennel bulb, sliced ½ thick             
16 baby corn on the cob

Marinade:              2/3 cup olive oil
                                2 cloves garlic, crushed
                                1 tbsp chopped parsley
                                1 tbsp chopped mint
                                1 tbsp chopped oregano

Mix marinade ingredients together in a large bowl.  Add vegetables and toss gently.  Allow to marinade for 1 hour. 

Preheat broiler.  Spread vegetables out onto a sheet pan in one layer.  Broil, turning every few minutes, for approx. 10 minutes, or until tender.  Season with salt & pepper to taste.

Serves 6-8

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