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Basket Vegetables Mediterranean Style

Basket Vegetables Mediterranean Style
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Soon, very soon, hearty stews, casseroles and warming soups will fill my family’s menu. But today I am trying to catch on the grilling days.

Probably I should have published this recipe two months ago when a grilling season was at its peak – I just missed it. But, you know, vegetables can be successfully cooked the same way in a pan or wok on a stovetop. They will loose a delicate grilling flavor but will keep the Mediterranean aroma.

grilled vegetables with herbs (12)

This is the simplest and no-mistake way to cook vegetables. As any other method this one has its own secret. And the secret is in a very high heat. High temperature helps to brown vegetables without making them mushy.

I like to be aggressive on herbs and garlic in this recipe. The more aromatics are used here the more flavorful is the dish still without overwhelming. The exception is when we have a company. Not all people enjoy rosemary or thyme.

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When cooking on a stovetop, a wide pan or a wok is a must. In a small pan ‘crowded’ vegetables will start steaming not frying.

Basket vegetables are a healthy, light and enjoyable dish. It is a great side for meat, chicken, or fish, a nice addition to a burger party and mouthwatering topping for green leaf salads, pasta or grains.

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As an option, some lemon wedges or slices can be added. Freshly grated Parmesan or Pecorino Romano cheese sprinkled on hot vegetables will add a nice piquant touch.

grilled vegetables with herbs (10)

 

Instructions:

In a zipper bag, mix all the ingredients. Let it sit on a countertop for 30 to 60 minutes, or for a few hours in a refrigerator.

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Preheat a grill to high.

Put the vegetables into a grilling basket and grill for 10-12 minutes until crisp-tender stirring occasionally (or shaking the basket).

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Discard the herbs and serve.

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Print

Basket Vegetables Mediterranean Style

Author: Nina Phomina
Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 6
Author Nina Phomina

Ingredients

  • 1 zucchini, cut into ½ inch cubes
  • 1 yellow squash, cut into ½ inch cubes
  • 1 Chinese eggplant, cut into ½ inch cubes
  • 1 sweet pepper, cut into ½ inch pieces
  • 1 small red or vidalia inion, cut into ½ inch pieces
  • 4-6 large cloves garlic, cut in half or quarters lengthwise
  • 3-4 sprigs of thyme
  • 2-3 sprigs of rosemary
  • 2 sprigs of oregano
  • 1-2 sprigs of sage
  • coarse salt
  • ground black pepper
  • 2-3 tbsp extra virgin olive oil

Instructions

  1. In a zipper bag, mix all the ingredients. Let it sit on a countertop for 30 to 60 minutes, or for a few hours in a refrigerator.
  2. Preheat a grill to high.
  3. Put the vegetables into a grilling basket and grill for 10-12 minutes until crisp-tender stirring occasionally (or shaking the basket).
  4. Discard the herbs and serve.

Recipe Notes

As an option, some lemon wedges or slices can be added. Freshly grated Parmesan or Pecorino Romano cheese sprinkled on hot vegetables will add a nice piquant touch.

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Cook with pleasure and enjoy the world!



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