Ingredients with Measurements:
- 2 red bell peppers, seeded and sliced into strips
- 2 yellow bell peppers, seeded and sliced into strips
- 1 large eggplant, sliced into rounds
- 1 large zucchini, sliced into rounds
- 1 large red onion, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
For the Salvitxada Vinaigrette:
- 1/2 cup roasted almonds
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper.
3. Place the vegetables on the grill and cook for 5-7 minutes on each side, or until they are tender and have grill marks.
4. While the vegetables are grilling, make the Salvitxada Vinaigrette. In a food processor or blender, combine the roasted almonds, garlic, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Pulse until the mixture is smooth.
5. Once the vegetables are done grilling, transfer them to a serving platter and drizzle the Salvitxada Vinaigrette over them.
6. Garnish with chopped fresh parsley and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 6g
Substitutions for ingredients:
- You can use any combination of vegetables that you like, such as mushrooms, asparagus, or cherry tomatoes.
- If you don't have roasted almonds, you can use raw almonds and toast them in a dry skillet over medium heat until they are golden brown.
Variations:
- Add grilled chicken or shrimp to make it a complete meal.
- Use the Salvitxada Vinaigrette as a dip for raw vegetables or as a dressing for salads.
Tips and tricks:
- Make sure to slice the vegetables evenly so that they cook at the same rate.
- Don't overcrowd the grill or grill pan, as this will prevent the vegetables from getting those beautiful grill marks.
- If you don't have a grill or grill pan, you can roast the vegetables in the oven at 400°F for 20-25 minutes.
Storage instructions:
- Store any leftover grilled vegetables and Salvitxada Vinaigrette separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled vegetables, place them in a skillet over medium heat and cook until they are heated through.
- To reheat the Salvitxada Vinaigrette, microwave it for 30 seconds or until it is warm.
Presentation ideas:
- Arrange the grilled vegetables on a large platter and drizzle the Salvitxada Vinaigrette over them.
- Top with chopped fresh parsley for a pop of color.
Garnishes:
- Chopped fresh parsley
Pairings:
- This dish pairs well with grilled chicken or shrimp.
- Serve with a side of crusty bread to soak up the vinaigrette.
Suggested side dishes:
- Crusty bread
- Quinoa salad
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are sticking to the grill or grill pan, brush them with a little bit of oil before placing them on the heat.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and grilling them.
- Use a food thermometer to ensure that the vegetables are cooked to a safe temperature of 165°F.
Food history:
- Salvitxada Vinaigrette is a traditional Catalan sauce made with roasted almonds, garlic, and red peppers. It is often served with grilled meats and vegetables.
Flavor profiles:
- The grilled vegetables are smoky and tender, while the Salvitxada Vinaigrette is tangy and nutty with a hint of spice.
Serving suggestions:
- Serve this dish as a side dish or appetizer at your next barbecue or dinner party.
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