Marinated vegetables and mushrooms
These tasty vegetables are very easy to prepare and make a and nourishing side dish, full of flavour.
Ingredients
3 medium size slender egg plants 1 large green pepper
3 medium size courgettes 1 large onion
120g oyster mushrooms 3 medium size carrots
2 tbsp cooking oil
For the Marinade
60ml (¼ cup) olive oil
60ml (¼ cup) lemon juice
15ml (1 tbsp) finely chopped Rosemary
1 medium-size clove garlic
1 tsp salt
Method
1. To make the marinade: Finely chop and then crush the garlic. Finely chop the Rosemary. Squeeze the lemon juice and strain. Put the garlic, Rosemary, lemon juice and olive oil in a screw-top jar. Screw the jar closed, shake vigourously for a few minutes and chill.
2. Slice the onion and roughly chop the mushrooms into medium size pieces.
3. Slice the carrots, eggplants and courgettes into 1.5 cm slices.
4. De-seed the green pepper, remove all the white parts and cut into long, wide pieces.
5. Put all the vegetables and mushrooms in a large bowl, shake the marinade well once more and pour over the vegetables. Mix well and chill for an hour.
6. Heat the cooking oil in a large frying pan. Remove the vegetable from the marinade and fry briskly stirring until the vegetables are done. Taste for salt and add a pinch more if necessary. Serve hot with the food of your choice.
