Grilled vegetables with Argentinian sauce
Ingredients
- Eggplant
- 200–250g halloumi cheese
- 2 boiled or steamed cobs of corn
Marinade
- 100ml olive oil
- 50ml balsamic vinegar
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon chopped parsley
- Pinch of salt
- Dash of pepper
Sauce
- 100ml olive oil
- 50ml red wine vinegar
- 4 tablespoons chopped parsley
- 2 garlic cloves, chopped
- 1 chopped shallot
- 1 teaspoon chopped chili pepper
- Pinch of salt
- Pinch of sugar
Preparation video
Slice the eggplant in wide slices. Cut the cobs of corn in three. Slice the cheese. Mix all the ingredients for the marinade, toss the vegetables in it and let stand for 10 minutes. Make the sauce. Mix all ingredients except olive oil and let stand for a few minutes. Slowly add oil, stirring continuously.
Place the eggplant and corn on the grill grate, grill 3 to 5 minutes on each side. Add cheese, grill for another minute on each side. Remove from grill and place in a wide, shallow dish. Slather with sauce, serve warm.
Preparation
Slice the eggplant in wide slices. Cut the cobs of corn in three. Slice the cheese. Mix all the ingredients for the marinade, toss the vegetables in it and let stand for 10 minutes. Make the sauce. Mix all ingredients except olive oil and let stand for a few minutes. Slowly add oil, stirring continuously.
Place the eggplant and corn on the grill grate, grill 3 to 5 minutes on each side. Add cheese, grill for another minute on each side. Remove from grill and place in a wide, shallow dish. Slather with sauce, serve warm.
Grilled vegetables with Argentinian sauce
Ingredients
- Eggplant
- 200–250g halloumi cheese
- 2 boiled or steamed cobs of corn
Marinade
- 100ml olive oil
- 50ml balsamic vinegar
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon chopped parsley
- Pinch of salt
- Dash of pepper
Sauce
- 100ml olive oil
- 50ml red wine vinegar
- 4 tablespoons chopped parsley
- 2 garlic cloves, chopped
- 1 chopped shallot
- 1 teaspoon chopped chili pepper
- Pinch of salt
- Pinch of sugar
Preparation
Slice the eggplant in wide slices. Cut the cobs of corn in three. Slice the cheese. Mix all the ingredients for the marinade, toss the vegetables in it and let stand for 10 minutes. Make the sauce. Mix all ingredients except olive oil and let stand for a few minutes. Slowly add oil, stirring continuously.
Place the eggplant and corn on the grill grate, grill 3 to 5 minutes on each side. Add cheese, grill for another minute on each side. Remove from grill and place in a wide, shallow dish. Slather with sauce, serve warm.
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