Roasted Vegetables
Today I prepared a mix of baked winter vegetables. Baked vegetables are a dish that I prepare all year round, I like to vary the ingredients depending on the season and I also find it a great way to use what remains in the fridge in order to reduce waste. Every season has perfect vegetables to be grilled: zucchini, eggplant, onions, peppers, potatoes, endive, carrots, fennel, radicchio and even mushrooms are some of the vegetables that you can use to prepare a nice colorful dish to serve at the table and make a great impression.
The grilled vegetables is an easy and light side dish, in which the vegetables are grilled on the griddle, flavoring and maintaining a good content of vitamins and minerals. You can grill almost anything, here I offer a selection of vegetables easily available in autumn and winter, to enjoy them in the full of their seasonality. Grilled vegetables can be prepared in advance because they are excellent at room temperature. If you have leftovers, they can be kept for a couple of days in the refrigerator. In addition to being an exquisite side dish, they can be used to stuff sandwiches, or as a condiment for cold pasta or pizza.
INGREDIENTS
Ingredients600 g Mixed vegetables to tasteAromatic herbs (oregano, basil, thyme...)Garlic to tasteChili powder to tasteSalt to taste
PREPARATION
Wash the vegetables, remove the waste, peel them (if necessary) and cut them into thin slices (about three millimeters). In this way the cooking times will be short, but at the same time the consistency and taste will be perfect!
Tip: leafy vegetables, such as endive or radicchio, can be left thicker or cut into wedges.
Tip: peppers deserve a separate discussion because, if you like me struggle to digest them, before being grilled, they should be peeled in the oven.
Heat the grill well, then when it is nice hot place the slices of vegetables, separated from each other. After a few minutes check the cooking: the part in contact with the pan will be grilled, turn the slices and finish cooking on the other side. Attention: if you use the electric grill and can adjust the temperature, set it to 200 ° C. You can use it open or closed. In this second case you will not have to turn the vegetables. The same if you have the raclette plate, adjust to the maximum temperature.
Tip: absolutely do not use salt before and during cooking grilled vegetables otherwise the vegetables become too dehydrated and lose consistency.
Cook a little at a time until all the vegetables are exhausted. Meanwhile, emulsify extra virgin olive oil, garlic cut into small slices, chili powder, chopped basil (or oregano, thyme, etc.) and salt. As the vegetables are cooked, place them in a serving dish and season with the emulsion. Allow to flavor at least an hour before serving. Serve grilled vegetables warm or at room temperature.
Today I prepared a mix of baked winter vegetables. Baked vegetables are a dish that I prepare all year round, I like to vary the ingredients depending on the season and I also find it a great way to use what remains in the fridge in order to reduce waste. Every season has perfect vegetables to be grilled: zucchini, eggplant, onions, peppers, potatoes, endive, carrots, fennel, radicchio and even mushrooms are some of the vegetables that you can use to prepare a nice colorful dish to serve at the table and make a great impression.
The grilled vegetables is an easy and light side dish, in which the vegetables are grilled on the griddle, flavoring and maintaining a good content of vitamins and minerals. You can grill almost anything, here I offer a selection of vegetables easily available in autumn and winter, to enjoy them in the full of their seasonality. Grilled vegetables can be prepared in advance because they are excellent at room temperature. If you have leftovers, they can be kept for a couple of days in the refrigerator. In addition to being an exquisite side dish, they can be used to stuff sandwiches, or as a condiment for cold pasta or pizza.
INGREDIENTS
Ingredients
600 g Mixed vegetables to taste
Aromatic herbs (oregano, basil, thyme...)
Garlic to taste
Chili powder to taste
Salt to taste
PREPARATION
Wash the vegetables, remove the waste, peel them (if necessary) and cut them into thin slices (about three millimeters). In this way the cooking times will be short, but at the same time the consistency and taste will be perfect!
Tip: leafy vegetables, such as endive or radicchio, can be left thicker or cut into wedges.
Tip: peppers deserve a separate discussion because, if you like me struggle to digest them, before being grilled, they should be peeled in the oven.
Heat the grill well, then when it is nice hot place the slices of vegetables, separated from each other. After a few minutes check the cooking: the part in contact with the pan will be grilled, turn the slices and finish cooking on the other side. Attention: if you use the electric grill and can adjust the temperature, set it to 200 ° C. You can use it open or closed. In this second case you will not have to turn the vegetables. The same if you have the raclette plate, adjust to the maximum temperature.
Tip: absolutely do not use salt before and during cooking grilled vegetables otherwise the vegetables become too dehydrated and lose consistency.
Cook a little at a time until all the vegetables are exhausted. Meanwhile, emulsify extra virgin olive oil, garlic cut into small slices, chili powder, chopped basil (or oregano, thyme, etc.) and salt. As the vegetables are cooked, place them in a serving dish and season with the emulsion. Allow to flavor at least an hour before serving. Serve grilled vegetables warm or at room temperature.
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