This is one of my absolute favourite things to eat. My husband is in charge of the cooking of this dish. I just dress it after it is done.
This always looks amazing at the dinner table and tastes as good as it looks.
You can use some or all of the vegetables, this recipe is really more of a guide than a real recipe.
If you can't find Japanese eggplant, regular eggplants work just find, just pick a smaller one, if possible.
I tend not to use the balsamic vinegar as I don't like it, but I place it on the table, where my family can add it on their serving, as they like it. Same goes with parsley.
This is also great the next day in sandwiches, or as a side to dinner again. It lasts a few days in the fridge.
So if you love vegetables like we do, you really need to try this.
This always looks amazing at the dinner table and tastes as good as it looks.
You can use some or all of the vegetables, this recipe is really more of a guide than a real recipe.
If you can't find Japanese eggplant, regular eggplants work just find, just pick a smaller one, if possible.
I tend not to use the balsamic vinegar as I don't like it, but I place it on the table, where my family can add it on their serving, as they like it. Same goes with parsley.
This is also great the next day in sandwiches, or as a side to dinner again. It lasts a few days in the fridge.
So if you love vegetables like we do, you really need to try this.
Recipe
Serves 6 as a side dish
3 red capsicums
3 zucchini, sliced into 6-8mm long slices
3 Japanese eggplant, sliced into 6-8mm long slices
12 button mushrooms
1 bunch asparagus, trimmed
12 green onions, roots cut off
3 jalapeno chillies
1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar, optional
2 garlic cloves, sliced thinly
Extra virgin olive oil, for drizzling
1 teaspoon chopped fresh Italian parsley leaves, optional
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper.
Working in batches, grill the vegetables until tender and lightly charred all over, about 10-15 minutes for the capsicums, you want the skins to be black; 7 minutes for the zucchini, eggplant, and mushrooms, you want them cooked and softened; 4 minutes for the asparagus and green onions, 8-10 minutes for the jalapenos, skins need to be black. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
3 red capsicums
3 zucchini, sliced into 6-8mm long slices
3 Japanese eggplant, sliced into 6-8mm long slices
12 button mushrooms
1 bunch asparagus, trimmed
12 green onions, roots cut off
3 jalapeno chillies
1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar, optional
2 garlic cloves, sliced thinly
Extra virgin olive oil, for drizzling
1 teaspoon chopped fresh Italian parsley leaves, optional
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper.
Working in batches, grill the vegetables until tender and lightly charred all over, about 10-15 minutes for the capsicums, you want the skins to be black; 7 minutes for the zucchini, eggplant, and mushrooms, you want them cooked and softened; 4 minutes for the asparagus and green onions, 8-10 minutes for the jalapenos, skins need to be black. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Place the roasted capsicums and jalapenos in a clean freezer bag, close the bag and leave for 5-10 minutes. Peel off the charred skins and remove the seeds, then slice the capsicums into wedges and the jalapenos into thin strips.
Arrange the vegetables on a platter. Season with salt and pepper, scatter over the garlic. Drizzle with extra virgin olive oil, and if using, drizzle with balsamic vinegar and sprinkle with parsley. Serve warm or at room temperature.
Arrange the vegetables on a platter. Season with salt and pepper, scatter over the garlic. Drizzle with extra virgin olive oil, and if using, drizzle with balsamic vinegar and sprinkle with parsley. Serve warm or at room temperature.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060705824116
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