Marinated Vegetable Salad

• 1 None red pepper, deseeded, thickly sliced
• 1 None yellow pepper, deseeded, thickly sliced
• 1 None green pepper, deseeded, thickly sliced
• 2 None zucchini, thinly sliced
• 2 None baby eggplants, thinly sliced
• None None Olive oil, for frying
• 4.5 oz button mushrooms, halved if large
• 3 cloves garlic, sliced
• None None Marinade
• 1 cup olive oil
• 2/3 cup lemon juice
• 2 None lemons, finely grated zest
• 2 tbsp parsley, chopped
• 4 sprigs thyme, chopped
• 1 None red chili, deseeded, sliced

1. Preheat a grill pan on high heat. Brush vegetables with oil and cook for 2-4 mins each side, depending on vegetable, until tender. Transfer to a bowl with mushrooms and garlic.
2. In a separate bowl, whisk together marinade ingredients until well combined. Season to taste. Pour marinade over vegetables. Cover and chill until required.

red pepper, yellow pepper, green pepper, zucchini, eggplants, olive oil, button mushrooms, garlic, marinade, olive oil, lemon juice, lemons, parsley, thyme, red chili

Taken from recipes-plus.com/api/v2.0/recipes/26935 (may not work)