Marinated Vegetable Salad - cooking recipe

Ingredients

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

Preparation

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.
In a separate bowl, whisk together marinade ingredients until well combined. Season to taste. Pour marinade over vegetables. Cover and chill until required.