Grilled Vegetables with Salsa Verde Recipe 🥒🍆

Overview:

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Description:

Looking for a delightful way to savor summer’s bounty? Look no further! This Grilled Vegetables with Salsa Verde recipe is the perfect answer. Whether served hot off the grill or at room temperature, it promises a burst of flavors and textures that will leave your taste buds singing. It serves as a hearty vegetarian entree when paired with crusty bread and a salad or adds a flavorful sidekick to any grilled meal. Dive into this vibrant dish and elevate your dining experience!

Ingredients:

2 eggplants
3 zucchinis
3 bell peppers
2 Belgian endives
3 tablespoons extra virgin olive oil
1/2 cup fresh parsley, chopped
1 tablespoon capers
8 green olives, pitted and sliced
1 lemon, juiced
Salt to taste

Instructions:

Prepare the Vegetables:
- Begin by cutting the zucchinis and eggplants lengthwise into 1/2 inch thick pieces.
- Core, seed, and quarter the bell peppers.
- Slice the Belgian endives in half lengthwise.
Marinate the Vegetables:
- Place all the prepared vegetables in a large bowl.
- Drizzle 1 1/2 tablespoons of olive oil over the vegetables.
- Sprinkle with salt to taste.
- Toss the vegetables until they are evenly coated with the oil and salt.
Prepare the Salsa Verde:
- In a separate small bowl, combine the chopped parsley, capers, sliced olives, lemon juice, and the remaining olive oil.
- Mix well to ensure the flavors are evenly distributed.
- Set the salsa verde aside in the refrigerator to allow the flavors to meld while you grill the vegetables.
Grill the Vegetables:
- Preheat your grill or broiler to medium-high heat.
- Grill or broil the marinated vegetables, turning them once, until they are lightly browned on both sides.
- Cooking times may vary, but typically it takes about 3-4 minutes per side.
Assemble and Serve:
- Once the vegetables are grilled to perfection, transfer them to a serving platter.
- Spoon the prepared salsa verde generously over the grilled vegetables.
- Serve immediately, allowing your guests to indulge in the vibrant flavors and textures of this delightful dish.

Nutritional Information (per serving):

Calories: 244.4
Fat: 11.7g
- Saturated Fat: 1.7g
Cholesterol: 0mg
Sodium: 147.4mg
Carbohydrates: 34.2g
- Fiber: 20.7g
- Sugar: 11.9g
Protein: 8.8g

Recipe Notes:

Feel free to customize this recipe by adding your favorite vegetables to the mix. Grilled mushrooms, onions, or asparagus would make delicious additions.
If you’re short on time, you can prepare the salsa verde ahead of time and store it in the refrigerator until ready to use.
For an extra flavor boost, try adding a sprinkle of red pepper flakes or a drizzle of balsamic glaze over the finished dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat and enjoy!
Don’t forget to pair this dish with your favorite wine or refreshing beverage for the ultimate dining experience. Cheers to good food and good company!