Ingredients with Measurements:
- 1 eggplant, sliced into rounds
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, sliced into rounds
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
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, balsamic vinegar, dried oregano, salt, and pepper.
3. Brush the sliced vegetables with the olive oil mixture.
4. Place the vegetables on the grill pan or outdoor grill and cook for 3-4 minutes on each side, or until grill marks appear and the vegetables are tender.
5. Remove the vegetables from the grill and arrange them on a platter.
6. Drizzle any remaining olive oil mixture over the vegetables.
7. Serve hot or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 12g
Protein: 2g
Fiber: 4g
Substitutions for ingredients:
- Any other vegetables of your choice can be used.
- Red wine vinegar can be used instead of balsamic vinegar.
Variations:
- Add some crumbled feta cheese or grated Parmesan cheese on top of the grilled vegetables.
- Serve the grilled vegetables with a side of hummus or tzatziki sauce.
Tips and tricks:
- Make sure to brush the vegetables with the olive oil mixture before grilling to prevent them from sticking to the grill.
- Don't overcrowd the grill pan or outdoor grill to ensure even cooking.
- Use a grill basket or skewers to grill smaller vegetables like cherry tomatoes or mushrooms.
Storage instructions:
Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply microwave the leftover grilled vegetables for 1-2 minutes or until heated through.
Presentation ideas:
Arrange the grilled vegetables on a platter and garnish with fresh herbs like parsley or basil.
Garnishes:
Fresh herbs like parsley or basil
Pairings:
- Serve the grilled vegetables with a glass of red wine or a cold beer.
- Pair with a side of crusty bread or a simple green salad.
Suggested side dishes:
- Crusty bread
- Green salad
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with more olive oil before grilling.
- If the vegetables are not cooking evenly, adjust the heat or move them around on the grill.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and grilling.
- Use separate cutting boards and utensils for raw vegetables and meat to prevent cross-contamination.
Food history:
Monte Baldo is a mountain range in northern Italy known for its beautiful scenery and hiking trails. This recipe is inspired by the fresh and flavorful vegetables found in the region.
Flavor profiles:
The grilled vegetables are sweet and smoky with a tangy balsamic vinegar and oregano dressing.
Serving suggestions:
Serve the Monte Baldo Grilled Vegetables as a side dish or as a vegetarian main course.
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Region: Italian