Grilled vegetables. So delicious, a mix that makes everyone happy, vegans and non-vegans, a colorful, flavorful, fresh, and healthy light dish.
Grilled Vegetables are a great simple, light, and tasty side dish, perfect even in summer to accompany every main course.
The grilling of Eggplants, Zucchini, and Peppers, in addition to adding color to your tables, are ideal for preparing appetizers.
Even if the recipe is very easy, I will reveal some little secrets on how to make an excellent vegetable grill.
Peppers, zucchini, eggplants, fresh green onions, cherry tomatoes, in short, seasonal vegetables you can add or remove based on tastes, then I added tofu which I like very much but it can be replaced with other types of cheese ideal for the grill or meat or fish.
This recipe is a unique delight and ensures a perfect result for super tasty grilled vegetables. Follow the recipes step by step, but don’t hesitate to add a pinch of creativity, to create variations and perfect combinations based on your tastes and those of your guests.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Grill
- Cuisine: Italian
- Energy 110.82 (Kcal)
- Carbohydrates 7.60 (g) of which sugars 5.21 (g)
- Proteins 5.11 (g)
- Fat 7.38 (g) of which saturated 0.98 (g)of which unsaturated 1.59 (g)
- Fibers 2.59 (g)
- Sodium 39.49 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Grilled Vegetables
- 3 zucchini
- 2 eggplant
- 4 bell peppers (2 red 2 yellow)
- 8 friggitelli
- 10 cherry tomatoes
- 4 fresh green onions
- 8.5 oz tofu (or feta or galbanino or tomini)
- to taste chopped parsley
- mint (optional)
- lemon thyme (optional)
- 1 garlic
- extra virgin olive oil
Tools
- Grill Pan
- Colander
- Paper Towels
- Mandoline Slicer
Steps for Grilled Vegetables
Roast all the bell peppers over an open flame. Turn them often.
Then, once cooked, place them in a food bag and let them rest for 10-15 minutes, this way the skin will peel off easily and the peppers will acquire a special aroma, almost smoky.
Remove the peppers from the bag and peel them, remove the seeds and tear them manually into strips following the fiber of the pepper.
Set them aside.
With the mandoline, slice the zucchini and eggplants into rounds, obtaining thin slices about a quarter inch thick, and place them on a tray, then add a little salt to extract the bitter vegetable liquids.
When the vegetables begin to sweat, they are ready to be grilled.
Grill the vegetables for a couple of minutes on each side, then salt them and place them on a plate to cool.
I also had small green peppers (Friggitelli), I grilled them and I must say they are delicious.
Then finish by also grilling the cherry tomatoes and tofu on both sides.
In the meantime, prepare an aromatic mix for all the grilled vegetables: chop a garlic clove, after peeling and removing the central part, together with parsley, thyme, mint, and a pinch of salt.
Place the grilled vegetables on a large serving platter, sprinkle with the aromatic mix and drizzle with extra virgin olive oil.
Serve immediately.
Enjoy your meal.
Tips
To achieve a perfect and flavorful result, first of all, it is necessary to choose seasonal vegetables, selecting them at the right maturity.
After washing with plenty of running water, you should cut the vegetables and clean them by removing any waste.
Depending on the chosen vegetables, the advice is to cut them into strips or slices, as long as they are of medium thickness.
If they are too thin, they risk slightly burning, while if too thick it will be more complicated to manage the cooking of the inner pulp.
Grilled vegetables are perfect both in winter, to be enjoyed hot, and in summer, since they can also be eaten cold.
In the latter case, once cooked, place them on a plate and put them in the refrigerator, so they remain perfect.
Remember to bring them to the table at least 10-15 minutes before guests arrive, so they are sufficiently cold but not chilled.
You can also present the dish creatively, making delicious skewers, with the addition of fish, meat, or cheese, or crunchy bruschettas to accompany the main dish.
Remember that if there are leftovers, they should be stored in the refrigerator and can be consumed for a couple of days.
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FAQ (Questions and Answers)
What can I use instead of tofu?
Tomino or feta, in short, cheeses that are well-suited for grilling.
What vegetables can I use?
All the ones you want based on the seasons, also excellent are red radicchio, carrots, fennel, pumpkin.
Can I freeze grilled vegetables?
Yes, but do not season them, put them in an airtight container, separated by category.
Can I season them with vinegar?
Yes, I recommend apple cider vinegar but also excellent with lemon, absorbing even more vitamins and salts from the vegetables including iron.
