Grilled vegetables in spicy marinade

Grilled vegetables in spicy marinade



300g mushrooms
2 eggplant
2 zucchini
1 red bell pepper
1 yellow bell pepper
0.5 cup olive oil
0.25 cups of apple cider vinegar
50 ml balsamic vinegar
2 tbsp soy sauce
4-5 cloves of garlic
1 tsp ground paprika
Ground black pepper


Weight Watchers Magazine

First, vegetables and mushrooms should be cut into large chunks. Then peel and crush the garlic. Mix the oil, both of vinegar, soy sauce, paprika, black pepper and garlic. Fold vegetables and mushrooms in a plastic bag, pour the marinade, mix thoroughly, tie tightly and take a picnic or cook in the oven. From time to time it is necessary to shake the package. Fry on a grill or barbecue about 10-15 minutes, basting with marinade.

Tip: if you want to cook in the oven, it is better to put on a baking sheet greased foil and put on her vegetables. If you cook on an open fire, then on special barbecue trays of foil or simply foil.
Cooking Light

Grilled vegetables in spicy marinade

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