Author Topic: Char grilled Italian vegetables  (Read 5316 times)

Offline Paul

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Char grilled Italian vegetables
« on: June 20, 2009, 11:12:10 am »
The key to this one is the marinade

6 tablespoons extra virgin olive oil
1 clove garlic
Handful of flat parsley leaves
Juice of half a lemon
Salt

I often double the amount.  Put it all in the thermomix and blend on 7 for a few seconds

Brush onto vegetables and grill on the BBQ.  You can use anything you like - here are a few suggestions

Red and yellow capsicum (I prefer to peel them first)
Eggplant (sliced, salted and then drained and washed)
Zucchini cut into slices longitudinally
Oyster mushrooms
Radicchio lettuce
Fennel bulb (sliced and blanched in salted boiling water for a couple of minutes)
Sweet potato (same as fennel)
Jerusalem artichokes (same as fennel)

Obviously the different veges cook more quickly or slowly depending on the type.  Try and get nice grill marks on the more solid ones.  After they're cooked, brush them again with marinade and let them cool.  This is why I double the amount.

Soooooooooooooooooo nice!



Offline brazen20au

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Re: Char grilled Italian vegetables
« Reply #1 on: June 20, 2009, 01:47:36 pm »
mmmmm
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
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Offline Thermomixer

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Re: Char grilled Italian vegetables
« Reply #2 on: June 21, 2009, 01:15:33 pm »
Thanks again Paul - do you let the veg sit in the marinade for a period, or just brush them before grilling?
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Offline Paul

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Re: Char grilled Italian vegetables
« Reply #3 on: June 21, 2009, 11:05:06 pm »
Thanks again Paul - do you let the veg sit in the marinade for a period, or just brush them before grilling?

A bit of both.  Not good for the eggplant as it soaks it up too much, ditto mushrooms, but good for the rest to let it sit for a while.

Offline Gralke

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Re: Char grilled Italian vegetables
« Reply #4 on: January 25, 2010, 12:41:14 pm »
I made this yesterday on an electric indoor grill and was quite pleased with the outcome, but thought to "peel" the capsicum before grilling as per Paul's suggestion but was unsure as how to do that (so I didn't but I am still wondering if there is a way to do this other than grilling or charring. Wonderfull recipe!
Barbara

Offline judydawn

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Re: Char grilled Italian vegetables
« Reply #5 on: January 25, 2010, 01:14:59 pm »
Roasting is the only way I know how to peel a capsicum Barbara.  Be interested to hear if there is another way but you wouldn't be left with too much flesh if you used a peeler.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline Gralke

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Re: Char grilled Italian vegetables
« Reply #6 on: January 26, 2010, 12:13:29 pm »
I was thinking of trying to place the pepper/capsicum in a pot of boiling water like one does with tomatoes - will let you now if it turns out ok.
Barbara

Offline Thermomixer

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Re: Char grilled Italian vegetables
« Reply #7 on: January 26, 2010, 10:46:14 pm »
You can peel them with a vegetable peeler.  It depends on how much you dislike the flavour with the skin. 

Toasting over an open flame is better than putting in an oven as it doesn't "cook" the peppers/capsicums.
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Offline Gralke

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Re: Char grilled Italian vegetables
« Reply #8 on: January 27, 2010, 10:25:26 pm »
I won't bother as the peel does not bother me - when grilling on charcoal the skin comes of easily - its just that Paul suggesting skinning before grilling and I thought I was missing a vital point. But I am happy - have done this recipe now 3 times (once without the seasoning, only the olive oil) and all made a lovely salad.
Barbara