This recipe was shared with me, and is sure to be a hit with parsley lovers! Feel free to sub in any grill-able veggies.
“Mixed Grill” with Parsley Oil
- 3/4 cup flat leaf parsley leaves and stalks
- 1/3 cup olive oil
- 2 garlic cloves crushed
- 1 1/2 tbsp lemon juice
- Salt and black pepper
- 1 medium zucchini
- 1 kohlrabi
- 1 small eggplant
- 3 to 4 tbsp olive oil
- 4 1/2 oz Manari or anari cheese
Blitz the parsley in a food processor with the other ingredients until you get a bright green runny sauce. Reserve for later to drizzle over cooked vegetables.
Peel and slice kohlrabi lengthwise in ½ then in 3/8 inch slices.
Cut zucchini in 3/8 inch slices
Slice the eggplant 1/4 inch thick
Slice the cheese 1/4 inch thick
Keeping the ingredients separate toss each one in olive oil to coat then grill until nice char marks on each side. Eggplant will take the longest 6 minutes, then add zucchini and kohlrabi, grilling until all vegetables are done. Add cheese and grill lightly then transfer all ingredients into a serving bowl and toss with parsley oil.