Number of servings: 4. Preparation time: cooking 10 min., baking 10 min.
Grilled vegetables are flavorful, healthy and easy to prepare. it is a great side dish for all meals. This recipe is so simple, the result is so amazing, that you want to prepare this "melange of vegetables on the grill" with every meat or fish dish. mélange (mélange - French) - it means mixture, marguerite. This term is used not only in cooking, but also in other areas, e.g. the textile contains melange threads, the color of which changes along the length of the thread. All the ingredients of the melange are eaten unfried, so the dish is only grilled for a very short time, so that the vegetables get the taste of smoke, heat up on the surface, but remain crispy inside.
INGREDIENTS
- 1 piece zucchini
- 1 piece of different colored peppers
- 4 pieces of champignons
- 1 piece of blue onion
- 4 pieces of cherry tomatoes
- 4 tbsp. tablespoons of olive oil or Knorr liquid butter
- 1 teaspoon a teaspoon of five types of pepper
- 1 teaspoon a teaspoon of smoked paprika powder
- 1 teaspoon teaspoon Himalayan salt
- 1 tbsp. Persilade of Santa Maria Spice Blend
- 4 pieces of bamboo skewers
PREPARATION
We soak bamboo skewers in water or in the wine of your choice.
After washing the vegetables, cut the zucchini into slices, and cut the cleaned paprika into 2-3 cm squares. Cut the champignons in half if they are large, and cut the cleaned blue onions into small slices. We put all the cut vegetables in a dish, sprinkle with olive oil or liquid butter, sprinkle with five types of pepper, Himalayan salt, smoked paprika powder and Persilade spice mix, mix everything and leave to marinate for a few minutes to soften the mushrooms.
When the vegetables are marinated, we string them on soaked bamboo skewers and grill them on the grill, turning as little as possible, for about 10 minutes, temperature 200-230 degrees. You can also use smoking chips to add a smoky flavor.
Delicious!
