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Preparation spaghetti with vegetables : in a non-stick pan like tefal we put the chopped and seasoned vegetables with salt, pepper, a clove of finely chopped garlic and a tablespoon of olive oil. Let them cook over low heat.
Mix regularly with a wooden or plastic spatula and let them brown slowly and penetrate without adding water. If the fire is small and the pan is non-stick, there will be no problem in getting well-cooked and browned vegetables if we mix them regularly. Right towards the end, add the cherry tomatoes cut in half and let them brown just a little.
Then add the pre-cooked pasta and put it in a stream of cold water and mix them carefully until they are homogenous with the vegetable composition.
Depending on the taste, add a little salt and pepper if necessary. Serve optionally with a drizzle of spicy olive oil poured over (I put) and freshly chopped greens. It's wonderful, you have to test recipe of spaghetti with vegetables at least once you really feel the taste of pasta and summer vegetables.
Cream sauce for a tasty portion of grilled vegetables
While the vegetables stay on barbeque, you can take care of the sauce. You need:
Put the oil in a pan and let it heat up a bit. Add the rantas flour and mix well with the oil. When you get a whitish paste, add the milk and mix. Wait for the milk to boil a little and then pour the cream. When you have finished putting all the ingredients, adjust the salt sauce. If you want, you can sprinkle a little freshly chopped parsley.
Here's how in just 10-15 minutes you finished cooking grilled vegetables with sour cream sauce. Wasn't that easy? You will definitely be delighted with the result of your effort. And how vegetables prepared on barbeque eat anyone, you just learned a new recipe for your garnish collection.
Prepare the tastiest grilled vegetables
Grilling vegetables is easy and it's no wonder there aren't more people grilling these vegetables. The general rule is to cut the vegetables into pieces that will cook easily and evenly.
All pieces should be no thicker than 2.5 cm. Before putting them on the grill, soak the vegetables in cold water for 30 minutes so that they do not dry out. Dry the vegetables, then lightly grease with a brush to prevent sticking to the grill. Do not overcook vegetables and you will find that these grilled vegetables are wonderful. If you want to grill smaller vegetables, you can use a grill or a special basket (such as a fish grill) so that it does not reach the fire.
This list of vegetables will help you whet your appetite for grilled vegetables.
Asparagus: Cut off the ends of the stems. Soak for 30 minutes - 1 hour in cold water. Dry and grease with oil, then put on the grill, turning every minute. The asparagus is ready when the tip begins to turn brown. You can add more flavor to the asparagus by adding sesame oil to the olive oil with which you grease it.
Pepper: Cut the pepper in half, remove the stalk and seeds. Grease with oil and put on the rack, leave for 2-3 minutes on each side.
Pepper: Grease with oil and put the whole peppers on the grill, leave for 2-3 minutes on each side. To reduce the speed, remove the pepper seeds.
Corn on the cob: Pull the shells from the corn cobs to the back, but do not remove them. Remove the silk. Put in cold water for 30 minutes, dry and grease with butter. Fold the shells back and tie or twist at the end so that they stay tight. Grill for 5-7 minutes and turn to avoid burning.
Eggplants: Cut lengthwise into slices for smaller eggplants and slices for larger ones. Put in water for 30 minutes, dry and grease with oil, then leave on the grill for 2-3 minutes.
Garlic: Take the garlic cloves and cut the root part. Grease with olive oil and place with the cut side down on the grill. Leave the garlic bulb for about 10 minutes or until the peel is browned.
Mushrooms: Clean the soil and dry them. Grease with oil and put on the grill: 4-5 minutes for smaller mushrooms and 6-8 minutes for larger ones. For smaller mushrooms you can use a grill like for fish.
Onion: Peel an onion and cut it horizontally into 1-1.5 cm slices. Grease with oil and leave on the grill for 3-4 minutes.
Potatoes: There are many ways to grill potatoes. You can prepare them whole for the baked ones or you can cut them into slices or wedges, grease them with oil and cook until they turn brown. You can fold them in aluminum foil and leave them on the grill for 35-40 minutes, turning them occasionally.
Tomatoes: Cut in half, grease with a little oil and grill with the cut side down for 2-3 minutes.
Zucchini and pumpkin: Cut into 1-1.5 cm slices, grease with oil and put on the grill for 2-3 minutes on each side. The small pumpkins can be cut in half and prepared these halves on the grill.
Grilled vegetable sandwich - a simple and filling snack
Have you exhausted all the sandwich recipes you prepare for school or work? We have the perfect recipe for you.
ingredients: 4 slices of bread, two slices of eggplant, two slices of halloumi cheese (Cypriot specialty prepared from sheep's, goat's and cow's milk, which can be grilled or fried), a red bell pepper, two lettuce leaves green, a tomato, lemon juice, oil, salt, pepper.
Cut two slices of eggplant or all the vegetables and use the others for another preparation. Grease the two slices with oil, then sprinkle salt and pepper on them. Cook them on the grill for about 3-4 minutes on each side. Place the pepper, slices of bread and halloumi cheese on the grill. After the cheese is ready, sprinkle it with a little lemon juice. Peel a squash, grate it and squeeze the seeds. At the end, assemble the sandwich as you wish.
Try these too recipes of grilled vegetables every time you feel like it or want to impress your family or friends.
Spaghetti sauce for pressure cooking
This list of recipe ingredients for Spaghetti Sauce Pressure Cooking seems long, but it goes together very quickly. And the pressure cooker adds a wonderful depth of flavor, so the sauce tastes like it's felt for hours, but it only takes a few minutes to cook.
You can use different types of meat for this wonderful sauce. Try a combination of pork and sausages, or ground beef and pork. Grilled pork sausage and minced pork sausages are also a great combination. You can also use different mushrooms. Try creamy, portable mushrooms or single-button mushrooms. More vegetables would also be an added addition to this simple recipe, such as slices of zucchini or yellow summer yolk.
Serve this rich spaghetti sauce over hot, cooked or whole wheat pasta and topped with grated Parmesan cheese. Serve with a garlic toast and a tomato tossed with tomatoes and a fresh dressing or fresh seasonal fruit. This sauce would also be great in a lasagna recipe or served over boiled ravioli or tortellini.
Grilled vegetable recipe
You can use any vegetables you have in the garden or in the kitchen. Some of our recommendations are:
- Red pepper
Once you have purchased the vegetables, all you need is olive oil, salt and other spices to taste. Some of our spice suggestions that go very well with grilled vegetables are pepper, thyme, oregano, basil, garlic or parsley.
Method of preparation
Wash your favorite vegetables very well. We recommend that you choose fresh and hard vegetables for a greater flavor, not very ripe. After rinsing them with plenty of water, the next step is to slice them and add salt. Use a cooking brush and grease the chopped vegetables with olive oil on both sides. Place them on the hot & icircncins grill and make sure they have penetrated on both sides. The cooking time is about 15 minutes, so you will enjoy a quick and healthy dish.
This dish can be served as such for a meal or a healthy dinner, but also as a quick garnish to serve at dinner, along with meat dishes.
Just run to the kitchen or to the garden, grab the grill and enjoy the flavor of nature on your plate! Invite your loved ones to dinner too! Good appetite and increase in cooking!
Summer is the season of barbecues. And how about frying some vegetables? It would be very good, but even some meat next to them doesn't hurt, says the husband :). I return to the vegetables and I write that the grilled eggplants are delicious with garlic garlic on top :). The recipe is very simple, all you have to do is have a grill, but in case of crisis, use the stove grill with confidence.
1. Cut the eggplants into not very thin slices, say about 0.5-1cm thick. Put salt on them and let them drain in a strainer for 10-15 minutes.
2. Peel the garlic and mash it well with salt. Add a little oil and set aside.
3. Wipe the eggplant slices with a paper napkin or simply dab them and then grease them with oil. If you have olives it would be great if not sunflower oil as we were not born using only olive oil :).
4. Fry the eggplant slices quickly on the hot grill and then take them out on a plate.
Serve with garlic sauce and green parsley on top.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
• ¾ cup (180 ml) of olive oil
• 3 tablespoons of fresh lemon juice
• 3 tablespoons fresh, chopped coriander
• Salt and freshly ground pepper
• 2 fennel bulbs, with damaged stems and leaves removed, cut in half lengthwise
• 4 small, cleaned artichokes
• 2 whole heads of garlic, uncleaned
• 2 Belgian endives, cleaned
• 12-16 pieces of asparagus, about 375 g in total
• a large red onion, cut transversely into 12 mm thick slices
• 2 hot peppers, cut in half lengthwise, without seeds and stalks
• 250 g of mushrooms, well cleaned and without stems
Method of preparation: In a small bowl, mix the olive oil, lemon juice, coriander, a teaspoon of salt and ¼ a teaspoon of pepper and set aside.
Fill a large pot with water in three quarters and bring it to a boil quickly. Add the fennel and let it boil until it feels soft when it is pricked with the tip of a sharp knife, 7-10 minutes. Using a foamer, transfer it to a strainer to drain well.
Put the artichokes in boiling water and let them boil until they feel soft, if they are pricked, 5-10 minutes. Take them out with a spoon, drain them and cut them in half lengthwise, leave them aside.
Add the garlic cloves to the boiling water and let them soften for about 5 minutes. Remove with a spoon, drain well and set aside. Then soak the Belgian endives for 1 minute, drain well and cut them in half lengthwise. Put them aside.
Cut or break the hard, woody ends of the asparagus and discard. Using a vegetable peeler, start peeling each stem about 5 cm below each tip.
Prepare a grill that allows the ingredients to be cooked directly on the heat source. Place the grill 10-15 cm above the fire and lightly grease it. Arrange the vegetables on top.
Grill fennel halves, artichoke halves, whole garlic cloves and onion slices, mushroom and pepper halves for 10 minutes, endive halves for 8 minutes and asparagus for 4-8 minutes, depending on size.
As the vegetables are done, turn them 2-3 times and grease them with the previously prepared oil mixture. Serve hot or at room temperature.
What Are Some Good Homemade Grilled Sauce Recipes?
El Sancho sauce and grilled cola are two simple sauces, easy to create in a very short time. The ingredients for these sauces consist of ingredients that are usually found in the house. Other good recipes for homemade grilled sauce include Ree Drummond's homemade grilled sauce and Martha Stewart's quick grilled sauce. While both recipes are easy to make, the Ree Drummond recipe requires cooking, while Martha Stewart does not.
To make the unique cola grill sauce, break 4 cloves of peeled garlic together with a pinch of salt using the flat parts of a knife. Mix the cloves until a paste is formed. Put 3 cups of cola, 1 1/2 cups of ketchup, a tablespoon of chili powder, half a teaspoon of hot sauce and a teaspoon of vegetables together in a saucepan, along with the garlic paste. Bring the mixture to a boil and then reduce the heat and simmer for about 45 minutes until thick. Once thickened, add the final ingredients of 1 1/2 tablespoons of lemon juice, black pepper and hot sauce.
Myrecipes.com offers an easy-to-follow recipe for creating El Sancho. Combine vinegar, ketchup, yellow mustard, tomato paste and a favorite hot sauce in a saucepan, along with granulated garlic, onion powder, kosher salt and hickory liquid smoke. Mix a little sugar and honey and heat for 30 minutes. Start boiling and then slowly reduce the heat to boiling with occasional stirring.
To make 2 cups of Ree Drummond homemade barbecue sauce, heat 1 tablespoon of canola oil in a saucepan over medium heat. Mince 2 cloves of garlic, dice 1/2 of the onion, and add them to the pan. Cook for 5 minutes.
Add 1 cup ketchup, 1/3 cup molasses, 1/3 cup brown sugar and 4 tablespoons chopped chilli peppers to marinade in the pan, along with 4 tablespoons white vinegar, 1 tablespoon Worcestershire sauce and a pinch of salt salt. Simmer the sauce for 20 minutes. Taste and adjust the spices before serving.
Martha Stewart's quick barbecue sauce comes together quickly in one easy step. Put 3/4 cup of ketchup, 2 tablespoons light brown sugar, 1 tablespoon white wine vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoons paprika in a small bowl. If desired, add a 1/4 to 1/2 teaspoon of cayenne pepper to give the grilled sauce extra spiciness. Push the ingredients together and serve.
1 medallion of fresh salmon
dried spices: dill, basil, oregano
1 lemon, 2 tablespoons olive oil, salt - optional
100 gr long grain rice
1/2 cup peas
1/2 cup small bouquets of broccoli and cauliflower
1/2 cup sweet corn
Mix the spices with the lemon juice and the olive oil in a bowl and put the salmon medallion in the bowl. Leave it there to marinate for at least 10 minutes. Put it on the grill until browned. Meanwhile, prepare the rice and peas. Boil them with a little salt and olive oil, when they are almost cooked, add the corn and the bouquets of broccoli and cauliflower and simmer for another 5 minutes. Chop the salmon, add it over the rice and serve it to the little one with confidence. Good appetite!