Easy recipe Grilled Mixed Vegetables Recipe

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two medium (five hundred and fiftyg) red capsicums two medium (about three hundred and fiftyg) zucchini, thinly sliced lengthways one medium (five hundred and fiftyg) eggplant, halved crossways, thinly sliced one medium (five hundred and fiftyg) orange, sweet potato (Recipes by ingridients sweet potato) peeled, halved crossways, thinly sliced two garlic cloves, halved, thinly sliced two tablespoons baby capers, rinsed two tablespoons balsamic vinegar one teaspoon dried Italian herbs Olive oilStep one Wash a four cup-capacity jar and lid in hot soapy water. Grilled Mixed Vegetables Recipe. Rinse in hot water. Drain upside-down until completely dry. Step two Quarter capsicums. Remove and discard seeds and membranes. Step about three Heat a chargrill over high heat. Cook capsicum, in batches, for four to five minutes each side or until tender and skin is blistered and blackened. Transfer to a snap-lock bag. Seal. Grilled Mixed Vegetables Recipe. Set aside for five minutes for capsicum to soften. Carefully peel and discard skins. Thickly slice capsicum. Step four Cook zucchini, eggplant and sweet potato (Recipes by ingridients sweet potato) for about three to five minutes each side or until browned and tender. Grilled Mixed Vegetables Recipe. Transfer to prepared jar. Combine garlic, capers, vinegar and herbs in a jug. Pour over vegetables. Add oil to cover vegetable mixture. Grilled Mixed Vegetables Recipe. Seal jar. Refrigerate..