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Chargrilled Veggie Bowl
This Mediterranean-style lunch bowl of thyme and lemon infused grilled veggies, feta and olives is perfect for alfresco dining.
Marinade:
3 tbsp extra virgin olive oil
Zest of 1/2 lemon
Juice of 1/2 lemon
Pinch of sea salt
Pinch of cracked black pepper
1/2 tsp chilli flakes
Leaves from 3-4 sprigs of thyme
1 garlic cloves- minced
Grill your veggies of choice on a hot griddle pan then add to the marinade. I’ve marinated mine for 4 hours before serving with quinoa, feta and olives.
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