Grilled pumpkin roasted on the grill, a tasty and light side dish, perfect to accompany meat and fish main courses. After letting you try the marinated grilled eggplants, I couldn’t resist sharing this delicacy with you as well.
Preparing the grilled pumpkin in a pan is very simple! My only tip is to slice it thin. For this operation, it’s better to use a mandoline, as a knife would make it a bit complicated.
After slicing it, I brushed it with oil flavored with rosemary and garlic. Alternatively, you can flavor the oil with other spices or aromas you prefer. Next time I prepare it, I’ll also add a bit of turmeric.
I’m very curious about the result and I think this spice pairs well with this vegetable. I’ll keep you updated! Curious to find out how to prepare it? Then let’s go to the kitchen together, because the grilled pumpkin will be ready in a click!
If you’re interested in other pumpkin recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove, Grill
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 157.68 (Kcal)
- Carbohydrates 4.70 (g) of which sugars 1.74 (g)
- Proteins 0.75 (g)
- Fat 16.23 (g) of which saturated 2.34 (g)of which unsaturated 0.02 (g)
- Fibers 0.37 (g)
- Sodium 1,151.98 (mg)
Indicative values for a portion of 2 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
- 4.41 oz pumpkin
- 2.47 tbsp extra virgin olive oil
- 2 cloves garlic
- rosemary (chopped as needed)
- salt (as needed)
Tools
- Pan
- Mandoline
- Small Bowl
- Brush
Steps
First, remove the seeds and skin from the pumpkin. Then slice it into thin pieces about 1/8 inch thick with the help of a mandoline. Separately, in a bowl, pour the oil. Add the salt, the peeled and crushed garlic clove, and the chopped rosemary. I used dried, but you can also use fresh finely chopped rosemary.
Mix well and brush the marinade on both sides of the pumpkin slices. Heat a grill pan and, once it’s very hot, place the pumpkin slices on it. Cook for 3 or 4 minutes, then flip them and cook on the other side.
Place the grilled pumpkin slices on a plate, slightly overlapping them, and drizzle the leftover marinade oil. The grilled pumpkin is ready to accompany meat or fish main dishes. I used it to fill a sandwich along with a few slices of ham. It was delicious!
Storage and Tips for Grilled Pumpkin
The grilled pumpkin can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Grilled Pumpkin
What can I substitute rosemary with?
Alternatively, you can use other aromatic herbs of your choice, or you can substitute rosemary with chili pepper.
