RecipesGrilled vegetables
Grilled vegetables are such an unassuming treasure. They may seem a bit dull, but the opposite is true. Grilled vegetables naturally delight as a great side dish, but they also stand confidently as a main course. Imagine having some garlic or herb dip, fresh bread, and chilled white wine. Grilled vegetables can showcase their greatness in the oven or on the pan, but they are best over an open fire, soaking in the aroma of smoke.
The best moment for grilled vegetables comes when you need to clean out the fridge. Grilled vegetables should be the first thing that comes to your mind because you can elegantly utilize the vegetables that have been lingering in your fridge for a while. And you can actually grill almost anything, so unleash your imagination and go for it.
Ingredients (what you need)
2 pcs red bell peppers
2 pcs yellow bell peppers
2 heads white chicory
500 g shiitake mushrooms or brown button mushrooms, without stems
4 pcs small eggplants
4 pcs small zucchinis
500 g trimmed green asparagus
8 pcs smaller ripe tomatoes
140 ml extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
40 ml balsamic vinegar
coarse sea salt
freshly ground black pepper
Recipe steps
Cut the seedless peppers into cubes, slice the mushrooms, eggplants, and zucchinis, and cut the chicory lengthwise into eighths.
The ideal preheated grill for vegetables is between 230–320 degrees. Brush all the vegetables with olive oil, season with salt and pepper, and place them on the grill. While grilling, continue to brush the vegetables with oil.
When the grilled vegetables are done, transfer them to a plate, drizzle with olive oil and balsamic vinegar.
Additional information about the recipe Grilled vegetables
Grilled vegetables are a popular dish that delights with its simplicity and flavor. The combination of fresh ingredients such as bell peppers, zucchini, eggplant, or tomatoes creates a colorful symphony on the plate. When grilled, the vegetables caramelize lightly and acquire a smoky aroma that enhances their natural sweetness. The key to perfect grilled vegetables is uniform cutting and a light brushing with quality olive oil. They can be seasoned with herbs like rosemary or thyme, and a bit of salt or pepper. They serve as a great side dish to meat or as a standalone vegetarian meal.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
