Grilled vegetables just as your Grandma used to cook them

verdure-grigliate-ricetta-olio-farchioni-min

Grilled vegetables just as your Grandma used to cook them

Olio Farchioni
5 from 1 vote
Today we will describe a healthy, colorful and tasty recipe. Grilled vegetables are easy and quick to prepare, ideal as a side dish.
Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine Italian
Servings 4 people
Calories 150 kcal

Ingredients
 

  • 4 medium-sized ripe grape tomatoes
  • 2 zucchini
  • 1 purple eggplant
  • 4 Belgian endive hearts
  • 2 spring onions
  • 1 head radicchio
  • basil
  • Extra virgin olive oil Selezione Oli del Mediterraneo

Instructions
 

  • Wash, dry and cut the vegetables
  • Season them with salt and extra virgin olive oil
  • Place them on the hot plate or grill
  • Let them cook
  • Serve still hot, topping with fresh basil leaves and a drizzle of olive oil
verdure-grigliate-ricetta-olio-farchioni-min
Today we will describe a healthy, colorful and tasty recipe. Grilled vegetables are easy and quick to prepare, ideal as a side dish. If you wish to lose weight, season them with just a drizzle of high-quality extra virgin olive oil.
Here are some tips that will help you make perfect grilled vegetables.

Prep your vegetables properly before grilling them.

  • First wash them under running water, then pat them dry to prevent steaming
  • The next step is to cut them into thin slices so they can cook quickly and evenly also on the inside.
To obtain the best possible result:
  • Discard the endives’ outer leaves. Trim off the core end of each endive and slice it in half lengthwise
  • Slice the radicchio lengthwise into four parts
  • Cut your peppers then remove all seeds and filaments
  • Discard the outer leaves and part of the green stalk of the spring onions
  • Cut off both ends of the zucchini before slicing them
  • Remove any stems that are still attached to the tomatoes

Cooking your grilled vegetables

The success of the recipe depends on the kind of cooking equipment you select: a cast iron plate is best because it distributes heat evenly and allows for ideal grilling. Soapstone or non-stick aluminum grills are also perfect for our purpose.
Place your vegetables on the plate only when this is very hot: heat will seal them on the outside so they won’t release their juices or dry up.
To prevent your vegetables from burning or sticking to the griddle, sprinkle them with oil: our Chef selected the Farchioni Extra Virgin Olive Oil Selezione Oli del Mediterraneo, a special edition made with the best cultivars of the Mediterranean. It is a very delicate olive oil, characterized by the aroma of fresh olives: it will enhance the taste of grilled vegetables without covering it.
Pay attention: each vegetable requires a different cooking time. We recommend that you check them carefully and turn them over from time to time. They are done when they become soft and slightly golden. At that point, remove them from heat and place them on a serving plate.
We gave you our advice: we now leave you to our Chef’s recipe.