how to cook eggplant, peppers, zucchini, tomatoes

Grilled vegetables, with watermelon and rice salad, typical dishes of summer, are the heroes of lunch on the beach or dinner under the stars.

The procedures for frying vegetables are quite simple in themselves, but there are a number of tricks that will make the result perfect and tasty.

We ‘stole’ the secrets of grilled vegetables Francesca D’Oraziocalled another Mrs. Erbapepe. His book Spring notes. Stories, recipes and charts for summer these recipes, tips, food memories are cultural. Also a story of its gastronomic growth, a Bildungsroman between his Abruzzo and the world.

How to prepare pepper

fizzy peppers grilled vegetables ph lele buonerba

It’s the best way to prepare peperoni like any other roasted or grilled vegetable fornacella lit outdoors, but can be applied in country houses, more difficult in urban gardens.

You can cook at home, fgas ring, use flame spreaders and turn them carefully. Finally, they should be fried on all sides.

You can use it to prepare large quantities Stove. After lightly oiling the surface, place the peppers on a pan lined with aluminum foil. Bake them under the grill at 200°C, turning every 5-6′ a quarter, until the skin is blackened on all sides.

pexels fried vegetables alekke-blazhin

In the end regardless of the chosen method, they are placed in a clean paper bag or a container covered with cling film. They are left to rest for a few minutes so that the steam peels off the skin more easily.

The skin is removed, the filaments and seeds are removed, the pepper is cut into fillets and seasoned with oil, chopped garlic and parsley.

Add salt only when serving.

How to prepare tomatoes

pexels cottonbro cutting cherry tomatoes grilled vegetables

Cut the tomatoes in half and place them in a dripping pan without using parchment paper. Sprinkle them with oil, garlic, salt, thyme.

Bake them at 200 ° C until the surface is colored and the skin begins to peel.

Remove them from the oven, cool and remove the skin.

Roasted vegetables: how to make zucchini and eggplant

Preparation of eggplant and pumpkin is the same. First, you need to finely chop them with a mandolin. We recommend that you bring a suitable glove: in addition to speeding up the operations, you will prevent yourself from harming yourself. .

For quick cooking, arrange the slices on a hot grill or grill pan, then transfer them to a wire rack.

For the sauce: beat extra virgin olive oil, salt, a little wine vinegar and minced garlic in a bowl. Add chopped herbs: basil, oregano, parsley or mint.

Quick recipes with grilled vegetables

Francesca’s advice is to cook more roasted vegetables than you would use for lunch or dinner. You can already put pepper or tomato under glass, for example. And prepare them directly for this purpose.

In addition to the classic use, another preparation with pepper garnishwith oil, garlic, parsley, to make one soup. Stir in the roasted peppers, season and add the spicy tomato pieces. You will get one Gazpacho, lightly pan-fried with oil and sweet chili powder, served with breadcrumbs. Francesca suggests Altino as a good abruzze.

It can also be used for bruschetta, sandwiches or to accompany fried eggs.

pepperoni eggs francesca d orazio grilled vegetables

The remaining grilled pepper can also be used in preparation li pipindune ‘nghe llovei pepper with eggs. Put the oil, garlic, sliced ​​pepper and, after a few minutes, the peeled eggs into the pan (but you can also lightly beat them beforehand). Washed and boned fresh tomatoes or salted anchovy fillets can be added during cooking.

Needless to say: you can make one with grilled eggplant (as well as zucchini). parmesanor in rolls.

Tomato and pepper recipes from Scatti di Gusto

As a big fan of peppers, tomatoes and all summer vegetables fried and not fried, I offer some recipes that we have published over time. Proof that grilled vegetables can also be a great addition to our summer meals.

Let’s start with Rosanna Marziali’s recipe for Spaghetti with Grilled Tomato Sauce in a Mozzarella Ball.

THE stuffed peppers for example, they are another condition of summer dishes: we collected 5 author’s recipes in one post. Indeed, by the author: they are by our Francesca D’Orazio, Sonia Peronaci (photo), Ornella Mirelli, Monica Bergomi and Cristina Insaghi.

On the site you will also find a scientific recipe in 5 points of papaccelle ‘mbuttunate and Turkish stuffed peppers. I know, they’re not recipes with roasted vegetables: they’re just tips for us pepperoni lovers.

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