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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