Ingredients with Measurements:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into rounds
- 1/4 cup Scanian mustard
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together Scanian mustard, olive oil, honey, apple cider vinegar, salt, and pepper.
3. Brush the mustard mixture onto the vegetables, making sure to coat both sides.
4. Place the vegetables onto the grill or grill pan and cook for 3-4 minutes on each side, or until grill marks appear and the vegetables are tender.
5. Remove from heat and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Any type of bell pepper can be used.
- Squash can be substituted for zucchini.
- Portobello mushrooms can be substituted for eggplant.
- White or yellow onion can be substituted for red onion.
Variations:
- Add chopped fresh herbs, such as basil or parsley, to the mustard mixture.
- Use different types of vegetables, such as asparagus or cherry tomatoes.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to brush the mustard mixture onto the vegetables evenly to ensure maximum flavor.
- Don't overcrowd the grill or grill pan, as this can cause the vegetables to steam instead of grill.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
Storage instructions:
- Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a pan on the stove until heated through.
Presentation ideas:
- Serve the grilled vegetables on a platter with a drizzle of balsamic glaze and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs, such as basil or parsley
- Balsamic glaze
Pairings:
- Grilled chicken or shrimp
- Crusty bread
Suggested side dishes:
- Quinoa salad
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are sticking to the grill or grill pan, make sure it is well-oiled before adding the vegetables.
- If the vegetables are not cooking evenly, adjust the heat or move them around on the grill or grill pan.
Food safety advice:
- Make sure to wash all vegetables thoroughly before grilling.
- Use a food thermometer to ensure the vegetables reach a safe internal temperature of 165°F.
Food history:
- Scanian mustard is a type of mustard that originated in the Skåne region of Sweden.
Flavor profiles:
- Tangy, sweet, and savory
Serving suggestions:
- Serve as a side dish or as a main dish with grilled chicken or shrimp.
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Region: Swedish