Grilled Vegetables with Parmesan Cream is an easy, quick, and economical side dish. The recipe is really simple, perfect to serve alongside meat or fish main courses. I love preparing tasty main dishes like sesame carrots or cheesy zucchini. To prepare this delicious side dish, slice a mix of vegetables: zucchini, carrots, and eggplants. Once seasoned with the sauce, you can also use them to fill crostini, savory pies, or wraps. In short, with one recipe, we have many creative solutions. Try it to believe it!
If you’re looking for more vegetable recipes, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Grill, Griddle
- Cuisine: Italian
- Seasonality: All seasons
- Energy 237.05 (Kcal)
- Carbohydrates 17.73 (g) of which sugars 6.96 (g)
- Proteins 12.48 (g)
- Fat 13.91 (g) of which saturated 8.83 (g)of which unsaturated 4.86 (g)
- Fibers 3.29 (g)
- Sodium 382.54 (mg)
Indicative values for a portion of 50 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
- 0.85 cup milk
- 1.5 tbsp butter
- 2.5 tbsp all-purpose flour
- 1 cup Parmesan cheese
- 1 zucchini
- 7 oz carrots
- 1 red bell pepper
- 1 yellow bell pepper
- to taste salt
Tools
- 1 Nonstick Griddle
How to Make Grilled Vegetables with Parmesan Cream
Start by thoroughly washing the vegetables. Slice the zucchini and carrots thinly. Cut the bell peppers and remove the filaments and seeds inside, then cut them to the desired size.
Take a pan or a nonstick griddle, then grill all the vegetables. Season them with salt, then remove from the heat and transfer them to a serving plate.
To prepare the Parmesan sauce, melt the butter in a saucepan.
Add the flour gradually, stirring with a whisk. Pour the warm milk slowly, continuing to stir.
Place the mixture over heat and let it thicken over low heat.
Turn off the flame and add the grated cheese, a little at a time, stirring continuously with the whisk.
At this point, with the sauce still warm, season the grilled vegetables and garnish.
Sprinkle with a mix of pepper, if you like.
Storage and Tips for Grilled Vegetables with Parmesan Cream
Grilled vegetables with Parmesan cream can be stored in the refrigerator until the next day in an airtight container.
