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.
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.
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.
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.
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.
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).
Discard the herbs and serve.
Cook with pleasure and enjoy the world!