Grilled vegetables just as your Grandma used to cook them
Grilled vegetables just as your Grandma used to cook them
Today we will describe a healthy, colorful and tasty recipe. Grilled vegetables are easy and quick to prepare, ideal as a side dish.
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
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.
- 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. VERDURE GRIGLIATE? PRIMA PREPARALE A DOVERE.
Le verdure per prima cosa vanno lavate sotto un getto di acqua corrente, e poi asciugate molto bene con un panno pulito, in modo che non sprigionino vapore durante la cottura.
A questo punto vanno tagliate a fettine sottili, in modo che possano cuocersi velocemente e in maniera omogenea, senza rischiare che rimangano crude all’interno.
Per realizzare questa ricetta a regola d’arte, ricordati di:
- Eliminare le foglie più esterne dell’indivia e tagliare il cespo a metà per lungo
- Tagliare in quattro parti (sempre per lungo) il radicchio
- Dopo averli tagliati, eliminare tutti i semi e i filamenti dai peperoni
- Eliminare le foglie più esterne dei cipollotti e parte del gambo verde
- Prima di tagliarle, scartare le due estremità delle zucchine
- Eliminare dai pomodori il picciolo e la parte dell’attaccatura
