# Components:
→ Vegetables
01 - 1 large red bell pepper, seeded and quartered
02 - 1 large yellow bell pepper, seeded and quartered
03 - 1 medium zucchini, sliced into 0.5-inch thick rounds
04 - 1 medium eggplant, sliced into 0.5-inch thick rounds
05 - 1 red onion, cut into wedges
06 - 200 grams button mushrooms, halved
→ Piri-Piri Marinade
07 - 3 tablespoons olive oil
08 - 2 tablespoons fresh lemon juice
09 - 2 cloves garlic, minced
10 - 1-2 fresh red chilies, finely chopped (seeds removed for reduced heat)
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried oregano
13 - 0.5 teaspoon sea salt
14 - 0.25 teaspoon black pepper
→ Herb Sauce
15 - 0.5 cup fresh parsley leaves
16 - 0.5 cup fresh cilantro leaves
17 - 2 tablespoons fresh chives
18 - 1 clove garlic
19 - 2 tablespoons fresh lemon juice
20 - 4 tablespoons olive oil
21 - 0.25 teaspoon salt
22 - 0.25 teaspoon black pepper
# Directions:
01 - In a spacious mixing bowl, combine all Piri-Piri marinade components. Whisk thoroughly until fully integrated.
02 - Introduce the prepared vegetables to the seasoned marinade. Toss gently to ensure even coating. Allow to marinate for a minimum of 15 minutes.
03 - While the vegetables are marinating, combine all herb sauce ingredients in a blender or food processor. Process until a smooth consistency is achieved. Adjust seasoning as needed.
04 - Preheat your outdoor grill or indoor grill pan to a medium-high heat setting.
05 - Grill vegetables in batches, turning periodically for even charring and tenderness. Anticipate approximately 3-4 minutes per side.
06 - Artfully arrange the grilled vegetables on a serving platter. Drizzle generously with a portion of the herb sauce, and serve the remaining sauce on the side for additional dipping or drizzling.
