Black Garlic Mediterranean Vegetables


Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 10 Minutes

Cooking Time - 25 Minutes

Total Time -  35 Minutes





¼ cup olive oil

3 tablespoons Chef Mitch Maier Black Garlic Sauce & Marinade

1 teaspoon salt, plus extra to taste

½ teaspoon black pepper, plus extra to taste

1½ tablespoons chopped fresh parsley

1½ teaspoons fresh garlic, minced

1 cup fresh zucchini, sliced into 1¾-inch long, ¼-inch thick planks

1 cup green bell pepper strips

1 cup red bell pepper strips

8 fresh stalks asparagus, touch ends removed

portobello mushroom, sliced into ½-inch squares

1 cup diced (1/2-inch cubes) eggplant



Cooking Instructions:


Preheat your oven or grill to 375ºF.

In a large bowl, whisk together the oil, Black Garlic Sauce & Marinade, 1 teaspoon salt, ½ teaspoon pepper, parsley, and garlic.

Toss the vegetables in the marinade to coat.

Place the vegetables in a foil pouch and pour the remaining marinade over the vegetables. Seal the pouch.

Bake in the oven or over indirect heat on the grill for 25 minutes. Or you can open the pouch after 20 minutes of cooking, and allow vegetables to crisp slightly under direct heat for the remaining 5 minutes.

Season with additional salt and pepper, to taste.


To Order Chef Mitch Maier Black Garlic Products --