Recipes with grilled vegetables

Grilling vegetables. This may well sound a little more complicated than it actually is. You can use various different devices for grilling. People may often think of a barbecue first. But you can also grill in the oven, in a grill pan or on a contact grill. The latter option means you won’t even need to turn the vegetables. Of course the whole process will become even easier if you use pre-cut vegetables.

As grilled vegetables can be used in meals in a variety of different ways, we have added 2 recipes for inspiration. Winter, summer, whatever season you find yourself in. These recipes will allow you to easily and quickly put a sunny and nutritious meal on the table.

The vegetables listed are examples, which you can use at your own discretion. Courgettes and aubergines are delicious vegetables for adding a little variety. Or pumpkin. Or parsnip. Or ... well, I’m sure you can see where we’re going with this.

Bon appetit!

 

Meal salad with grilled vegetables:

Requisites:

3 peppers (red or yellow), 75 grams of arugula, 50 grams of broccoli, 1 clove of garlic, half an onion, olive oil, pepper and salt.

Preparation:

  1. Preheat the oven to 200 degrees.
  2. Cut the peppers in half and remove the seeds and pips. Cut the broccoli and the half onion into coarse pieces.
  3. Position the vegetables and the clove of garlic on a baking tray with parchment paper and place it in the oven for 20 minutes.
  4. Turn the oven to the grill position after 20 minutes and leave the vegetables to grill for another 10 minutes.
  5. Remove the vegetables from the oven and allow to cool.
  6. In the meantime, place the arugula in a bowl and add the olive oil, pepper and salt according to taste.
  7. Peel the black skin off the peppers once they have cooled and cut them into smaller pieces.
  8. Add the vegetables to the arugula and squeeze the garlic clove above the bowl.
  9. Toss everything together.
  10. Bon appetit!

 

Pasta with grilled vegetables:

Requisites:

1 spring onion, 3 tomatoes, 300 grams of broccoli, 250 grams of carrots, 2 red onions, balsamic vinegar, olive oil, 25 grams of whole wheat penne, 200 grams of cubed white cheese or feta.

Preparation:

  1. Preheat the oven to 220 degrees.
  2. Cut the tomatoes, broccoli, carrots, spring onion and red onions into pieces.
  3. Spoon the cut vegetables into a baking pan and season them to taste with salt and pepper.
  4. Sprinkle the vegetables with vinegar and olive oil.
  5. Place everything into the oven and cook for 25 minutes, regularly turning the vegetables.
  6. In the meantime, cook the penne.
  7. Drain the pasta once it’s cooked and stir in the vegetables.
  8. Allow the cheese to drain and subsequently add it to the penne and vegetables.
  9. Transfer it from the pan onto a plate and you will have a delicious pasta with grilled vegetables.

Tip: you could prepare a refreshing (cucumber) salad for on the side.

 

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