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Fresh Herb Marinated Vegetables
6 baby eggplants cut in half lengthwise
3 zucchinis cut in 1/2″ strips
1 bunch asparagus, bottoms trimmed, and stems peeled
1 clove garlic
1/4 teaspoon crushed red pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
2 Tablespoons plus 1 teaspoon red wine vinegar
2 Tablespoons balsamic vinegar
2/3 cup extra virgin olive oil
Additional oil for roasting
Kosher salt and fresh cracked black pepper
To prepare the Marinade, press the garlic into a medium bowl. Chop the oregano and thyme together – make sure it is chopped very finely, add it to the garlic. Add the crushed red pepper, vinegars and olive oil. Add the salt and pepper to taste, whisk the marinade together and set it aside.
Turn your oven on to 450 degrees or heat your grill to high. Toss the eggplant, zucchini, and asparagus in a bit of oil and season them with salt and pepper. Roast them on sheet trays until browned and cooked through, but not mushy – alternatively you can gill them! *Note that veggies will cook at different times, so try putting all the same veggies on a separate tray so you can take them out as soon as they are ready. Place cooked vegetables directly from the oven into the marinade and mix so everything is coated. Let veggies marinate at room temperature for an hour before serving.
