Grilled vegetables with raisins and pine nuts

Grilled vegetables with raisins and pine nuts

Preparation time:20′
Cooking time:15′


  • ½ kg colorful peppers cut in medium pieces
  • 2 medium zucchini cut into wide slices of medium thickness
  • 1 medium eggplant, cut into slices
  • 4 large white mushrooms cut into medium slices
  • ½ dried onion, cut into thick slices
  • 1 table spoon toasted pine nuts
  • 1 table spoon raisins
  • 1 tsp basil pesto
  • 150 ml Ultra Premium extra Virgin oil by Pylos Poems
  • Salt and pepper
  • 50 ml molasses by Pylos Poems
  • 3 tablespoons of white vinegar


  • In a deep bowl, add the chopped vegetables with basil pesto, salt and pepper.
  • Then marinate them with the Ultra Premium extra Virgin oil Pylos Poems and leave them for 10 minutes in the bowl.
  • After lay the marinated vegetables on a baking tray and put them in the grill of the oven (in the middle ) and cook them until they get softened and browned.
  • When the vegetables are ready, place them on a platter and sprinkle over them raisins and pine nuts , also with Molasses by Pylos Poems and white vinegar.