Grilled Vegetable Platter
Grilling vegetables with a few spices brings out amazing flavor in them. These
vegetables may be eaten as a snack, served as a side item, and even mixed in a
pasta, or placed on a pizza before it goes into the oven. I especially enjoy grilled
mushrooms and find it hard to stop eating them! Vegetables are low in fat and
calories, and good sources of fiber, vitamins, and minerals.
Serves 4 to 6
Prep time: 10 minutes
Cook time: 25 minutes
Refrigerator life: Not
recommended. (Tastes best freshly cooked and warm.)
- ½ lb (225 g) fresh whole or pre-sliced mushrooms
- 2 small zucchini (total ½ lb/225 g)
- 1 small red onion, cut into 8 wedges and layers separated
- 2 small fully ripe tomatoes, such as plum (Roma)
- 4 tablespoons vegetable oil
- 1 teaspoon ground red pepper (cayenne)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
1 If you are using whole mushrooms, clean them by placing them in a colander
and running cold water over them while using your fingers to gently rub away
any dirt. Cut the cleaned mushrooms into ¼-inch (6 mm) or thinner longitudinal
slices.
2 Wash the zucchini. Cut off both ends and discard. Do not peel the zucchini.
Slice into thin circles, about ¼ inch (6 mm) thick.
3 Wash the tomatoes. Slice them into thin circles, about ¼ inch (6 mm) thick.
4 Spread 2 tablespoons of the oil into a large nonstick skillet and place over
medium heat. When the oil is heated, add the sliced mushrooms. Spread them
out in a single layer. Let cook for 5 minutes, while they will start to reduce in
volume as they release their water.
5 Turn the mushrooms over. Evenly sprinkle ¼ teaspoon each of the red pepper,
salt, and black pepper on them. Cook until the mushrooms turn brown, gently
stirring occasionally, about 6 minutes. Remove the mushrooms from the skillet
and place on a serving platter.
6 Spread another 1 tablespoon of the oil on the hot skillet. Add the zucchini
circles, spreading them out in a single layer. Cook for 3 minutes.
7 Turn over the zucchini. It should be brownish on the flipped side. Evenly
sprinkle on ¼ teaspoon each of the red pepper, salt, and black pepper. Cook until
the zucchini becomes tender, about 3 minutes. Remove the zucchini from the
skillet and place on a serving platter.
8 Spread another 2 teaspoons of the oil on the hot skillet. Add the onion pieces.
Evenly sprinkle on ¼ teaspoon each of the red pepper, salt, and black pepper.
Cook until the onion becomes tender, but still has a bit of crisp to it, stirring
occasionally, about 3 minutes. Transfer the onion from the skillet to a serving
platter.
9 Spread the remaining 1 teaspoon of the oil on the hot skillet. Add the tomato
circles, spreading them out in a single layer. Cook for 1 minute.
10 Turn over the tomato circles. Evenly sprinkle on the remaining ¼ teaspoon
each of the red pepper, salt, and black pepper. Cook until the tomato becomes
tender, about 3 minutes. Remove the tomato from the skillet and place on a
serving platter.
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