“Mixed Grill” with Parsley Oil

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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.

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“Mixed Grill” with Parsley Oil

Ingredients

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

Grilled Veggies

  • 1 medium zucchini
  • 1 kohlrabi
  • 1 small eggplant
  • 3 to 4 tbsp olive oil
  • 4 1/2 oz Manari or anari cheese

Instructions

Parsley Oil

  1. 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.

Grilled Veggies

  1. Peel and slice kohlrabi lengthwise in ½ then in 3/8 inch slices.
  2. Cut zucchini in 3/8 inch slices
  3. Slice the eggplant 1/4 inch thick
  4. Slice the cheese 1/4 inch thick
  5. 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.