Grilled vegetables are the perfect summer recipe. Use any combination of your favorite seasonal vegetables in this crazy mixture of herbs and spices.
- Taste: Griling gives vegetables a smoky and sweet flavor with slightly charred edges. The mix of seasoning is light and Herby and goes well with almost all vegetables.
- Preparation advice: Cut the vegetables into large pieces that do not slip through the grill. If you want to small pieces, they can be cut after cooking.
- Sugys: Cut the diagonal.
- Mushrooms: Leave
- Bell Peppers: Cut on the bottom in large quarters or third parties.
- Asparagus: Break the wooden bottom by folding each lance.
- Tomatoes: Grill the smallest whole tomatoes; Larger tomatoes can be cut in half.
- Onion: Leave the root in the touch and cut into wedges.
- Recommended tools: A grilled basket It prevents smaller vegetables from falling through the grids and still cook perfectly.
- TIME TIME SAVING: Double the recipe and enjoy hot or cold for the whole week.
Spaces and marinated
This marinade has oil to help with the grill and to help the seasonings to attack and a little butter for a little more flavor and coal. Garlic and lemon add flavor. Make sure of salt generously.
Variations
- In addition to what is in the recipe, he considers pieces of aubergines, red potatoes or carrots (parboils).
- Combine the condiments with the menu! Choose a mixture of Italian salty taco or text-mex-mex taco.
- Before serving, sprinkle a little Parmesan or crumbled feta on top for a touch of spicy flavor.
Tips and tricks to grill
- Make sure to shake the extra marinade from the vegetables before grilling so that it does not drop in the coals, which could cause a flame.
- The vegetables cook quickly and some cook faster than others, then keep an eye on them and turn them frequently.
- Smaller vegetables such as cherry tomatoes and cabin buttons must be stuck on skewers, in Kabob style. If you use the wooden skewers, make sure you immerse them for about 30 minutes in water so that they do not burn on the grill.
Storing remaining vegetables
Keep the remaining grilled vegetables in a zip bag in the refrigerator for a maximum of 4 days and heating in the microwave, on the cooking surface or under the grill with a pinch of sea salt to refresh the flavors. Freeze the leftovers in a zip bag for a maximum of one month.
Grilled vegetable recipes
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Grilled vegetables
This grilled vegetable recipe makes an assortment of perfectly seasoned bright and colorful vegetables and grilled until they are kept.
Prevent the screen from becoming dark
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Preheat the grid over medium-high heat, about 375 ° F-400 ° F.
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Place the vegetables prepared in a large bowl or on a circled pan.
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Add the mix of seasoning and launches well to cover.
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Remove the vegetables from the bowl and place them on the preheated grill (or in a basket or on a mat).
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Grill for 8-12 minutes (turn halfway) or until it is cooked to the desired Doneness, removing the vegetables while cooked.
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Garnish with further fresh herbs if you wish. Serve hot.
Keep the remaining vegetables in the refrigerator in an airtight container for a maximum of 3-4 days. Heat under the grill, on the grill or in the microwave.
Calories: 164 | Carbohydrates: 15G | Protein: 6G | Fat: 11G | Saturated fat: 3G | Polynsaturo fat: 1G | Monolysatuine fat: 6G | Trans fat: 0.1G | Cholesterol: 8mg | Sodium: 183mg | Potassium: 802mg | Fiber: 5G | Sugar: 9G | Vitamin A: 2569Iu | Vitamin C: 68mg | Soccer: 56mg | Iron: 3mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side
Kitchen American
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