Grilled vegetables
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
When preparing a vegetable side dish, opt for a grilled vegetable platter. They're delicious and look vibrant and appetizing thanks to the crisp grill marks. This dish also looks very festive, even though it's ready in minutes and requires no special skill. You can grill them on a grill or in a grill pan. Any vegetables will work, including bell peppers, zucchini, eggplant, zucchini, asparagus, green onions, and mushrooms. Grill them until they're beautifully charred, drizzle with a herb-infused vinaigrette, and serve with any meat, fish, or poultry dish, or as a light appetizer on their own.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 red bell peppers, seeded and halved
- 3 zucchini (about 0.5 kg total), sliced lengthwise into 1 cm thick rectangles.
- 3 zucchinis (about 350g total), sliced lengthwise into 1cm thick rectangles.
- 3 eggplants (about 350g total), sliced lengthwise into 1cm thick rectangles.
- 12 champignons
- 1 bunch (450 g) asparagus, trimmed
- 12 green onions, roots trimmed
- 1/4 tbsp. + 2 tbsp. l. olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves garlic, crushed
- 1 tsp chopped parsley leaves
- 1 tsp chopped basil leaves
- 0.5 tsp finely chopped rosemary leaves
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Cooking the dish according to the recipe:
- Place a grill pan over medium-high heat or preheat an outdoor grill to medium-high. Brush the vegetables with 1/4 cup olive oil to lightly coat. Season with salt and black pepper. Working in batches, grill the vegetables until tender and lightly charred on all sides, about 8-10 minutes for bell peppers; 7 minutes for zucchini, squash, eggplant, and mushrooms; 4 minutes for asparagus and green onions. Arrange the cooked vegetables on a platter. To create beautiful grill marks, do not turn the vegetables too often after placing them on the hot grill.
- Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil, and rosemary. Season with salt and black pepper to taste. Drizzle the dressing over the vegetables. Serve warm or at room temperature.
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