A wonderful vegetable side dish that is fried in very little oil, it will be as if you worked on an original grill. I'm used to it, when we go to the cottage on Fruška Gora, we often turn on the grill and fried vegetables and meat on it, and it tastes fantastic, in addition to being healthy! In addition, this grilled vegetable is an ideal preparation for summer days, it definitely goes with barbecue, steak, sirloin steak, steak, chops. Follow recipe.
Ingredients: simple, total time: 60 min, 3 serving
1 onion/ cut in half then thin sliced
1 medium zucchini/with skin, cut into thin slices lengthwise then cut in half
2 medium potatoes/ peeled and washed, cut into 3 mm thin rings
3 fresh long peppers/ yellow, red, green. Cleaned, without seeds, cut into lengthwise
olive oil to taste
3 cloves of garlic/ minced
salt and black pepper to taste
Preparation:
First, prepare all the ingredients as described above.
You will work in the order as written in the recipe.
Separate the chopped onion into thin slices by hand.
Pour a little oil into a large pan and spread the chopped onion, fry on moderate heat and stir until caramelized. Add salt to taste during baking. When the onion has softened and turned brownish, take it out and place it on a larger decorative plate.
After that, add very little oil to the same pan, and put the sliced zucchini to fry. Fry the zucchini until they are golden brown on both sides. Add a little salt and black pepper during the cooking process. After that, take out the zucchini and put it next to the fried onions.
Add a little oil to the same pan again and add the potatoes cut into thin rings. Fry both sides until golden brown. Turn them several times during baking, if they touch, don't worry. I turned them with a fork and a thin spatula. Add a little salt during frying. When the potatoes golden brown, take them out of the pan and add them to the other already fried vegetables.
Now put on a cooking apron because the pepper can burn you when it's fried, the pan is already on the fire a lot and the pepper has its own juice so it can splatter.
Place the prepared peppers on the shell and fry until golden brown, cover the pan and fry for about 7 minutes. After that, turn all the peppers to the fleshy part and fry the same number of them. Add salt to taste during baking. During baking, turn a total of 4 times.
Personally, I don't like when they are fried a lot because I like to feel the fleshy part of the pepper. The last turn should be the peppers with the skin facing you. Sprinkle a little dry parsley and add chopped garlic and spread it on each pepper with a fork. Cover the pan and fry for another 2 minutes. Remove peppers from the pan with a thin spatula and place on a decorative plate. Drizzle a little olive oil over the peppers.
Grilled vegetables are ready to be served with some barbecue, grilled sausages, steak, rump steak or chops. Enjoy every bite.
Buon appetito!
NOTE:
For grilled vegetables, you can add carrots, eggplants, asparagus, or fennel.
Keep the rest of the food in the refrigerator for up to 3 days.
Heat in the microwave, in a pan or in the oven.
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