Ingredients with Measurements:
- 2 medium zucchinis, sliced lengthwise
- 1 medium eggplant, sliced into rounds
- 1 red bell pepper, seeded and chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, smoked paprika, salt, and black pepper.
3. Brush the zucchini and eggplant slices with the marinade on both sides.
4. Grill the zucchini and eggplant slices for 3-4 minutes per side, or until tender and grill marks appear.
5. In a small saucepan, sauté the chopped onion and garlic until softened.
6. Add the chopped red bell pepper and continue to cook for 2-3 minutes.
7. Add the grilled zucchini and eggplant to the saucepan and stir to combine.
8. Cook for an additional 2-3 minutes, or until the vegetables are heated through.
9. Remove from heat and stir in chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill pan or outdoor grill at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 2g
Fiber: 4g
Sodium: 320mg
Substitutions for ingredients:
- Yellow or green bell pepper can be substituted for red bell pepper.
- Maple syrup can be substituted for honey.
Variations:
- Add crumbled feta cheese or goat cheese for a tangy flavor.
- Serve over a bed of quinoa or brown rice for a heartier meal.
- Add sliced mushrooms or cherry tomatoes for additional flavor and texture.
Tips and tricks:
- Make sure to brush the marinade on both sides of the zucchini and eggplant slices for even flavor.
- Use a grill pan or outdoor grill for the best results.
- Don't overcook the vegetables, as they can become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or crumbled feta cheese.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side salad or roasted potatoes.
Troubleshooting advice:
If the vegetables are sticking to the grill pan, brush with additional olive oil.
Food safety advice:
Make sure to wash all vegetables before using.
Food history:
Ljutenica is a traditional Balkan spread made from roasted red peppers and eggplant.
Flavor profiles:
This dish has a smoky and slightly sweet flavor from the marinade, with a tender and slightly charred texture from the grilled vegetables.
Serving suggestions:
Serve as a side dish or as a vegetarian main course.
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Region: Balkan