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Barbecued Vegetables

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Barbecued Vegetables

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5 Health Benefits of Grilling

 

You Eat Less Fat. When you grill, you eat less fat because the excess drips off the grates. …

Vegetables on the Grill are Better for You. …

Meat Retains Nutrients. …

You Use Less Butter. …

Grilling Goes With Outside Activities. …

Buy Lean Meats. …

Grill Your Veggies. …

Use Gas Rather Than Charcoal.

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Ingredients

red/yellow peppers, whole
  courgettes, sliced in half lengthways
  aubergine, thickly sliced
  sweet potatoes, thickly sliced
  onions, cut in half
MARINADE
75 ml olive oil
1 lrg clov garlic, crushed
30 ml mixed summer herbs, finely chopped
  salt and freshly ground black pepper

Instructions

Procedures :
    * 1. In a screw-top jar combine the marinade ingredients together, shaking well.
    * 2. Brush the vegetables with the marinade and leave to one side for at least half an hour to enable the flavours to develop.
    * 3. Before barbecuing brush the vegetable pieces once again with the marinade and sprinkle over some extra seasoning.
    * 4. Barbecue over a grill, turning frequently.
    * 5. Alternatively, pierce each whole vegetable with a fork, place on a square of foil, add 2tbsp of marinade, wrap the square of foil around the vegetable and cook in the coals until soft.

Keywords: Barbecued Vegetables

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