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Grilled Vegetables
Created by: Howcan Team
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, toss the zucchini, yellow squash, red bell pepper, green bell pepper, and red onion with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder until evenly coated.
- Place the vegetables on the preheated grill and cook for 5-7 minutes on each side, or until they have grill marks and are tender.
- Remove the vegetables from the grill and transfer to a serving platter.
- Serve hot as a side dish or as a topping for salads or sandwiches.
Grilled vegetables have a rich history dating back to ancient civilizations, where open flame cooking was the norm. This method of cooking vegetables has been embraced by cultures around the world, from the Mediterranean to Asia and the Americas. Chefs like Bobby Flay and Jamie Oliver have popularized grilled vegetable recipes, showcasing the versatility and flavor that grilling brings to vegetables. In regions like Tuscany, grilled vegetables are a staple, often seasoned with olive oil, balsamic vinegar, and fresh herbs. The key to perfect grilled vegetables lies in the quality of the produce and the skillful application of heat, resulting in smoky, caramelized goodness. Today, the best versions of this dish can be found in farm-to-table restaurants and local farmers' markets, where seasonal, organic vegetables are grilled to perfection. The most important aspect of this dish is the selection of fresh, high-quality vegetables and the art of achieving the perfect char and tenderness on the grill. For a twist, some chefs opt for using a grill basket or skewers to grill the vegetables, adding a unique touch to the traditional method.
30 min
4
150 calories
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