Portuguese chilli marinade
Suitable for chicken, lamb, pork, vegetables.
Vegetables can be prepared several hours ahead. Serve hot or at room temperature.
INGREDIENTS
4 small red chillies, chopped
2 cloves garlic, peeled
¼ teaspoon salt
1/3 cup (80ml) red wine vinegar
¾ cup (180ml) extra virgin olive oil
2 small (200g) red onions, quartered
6 baby (360g) eggplants, sliced thickly
1 large (350g) red capsicum, sliced thickly
1 large (350g) yellow capsicum, sliced thickly
1 large (350g) green capsicum, sliced thickly
1 bunch (250g) asparagus
2 large (350g) mushrooms, sliced thickly
12 baby (240g) zucchini
METHOD
Portuguese chilli marinade:
Blend or process chilli, garlic, salt and vinegar until smooth. While motor is running, gradually add oil until well combined.
Combine all vegetables in a large bowl, pour over the Portuguese chilli marinade. Cover, refrigerate for 3 hours. Drain vegetables; reserve marinade.
Cook vegetables, in batches, on a heated oiled grill plate (or grill or barbecue) until vegetables are browned lightly and just tender. Serve vegetables with any reserved marinade.
Not suitable to freeze.
Not suitable to microwave.
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