Grilled Vegetable Platter – Parrillada de Verduras
– Grilled Vegetable Platter – Parrillada de Verduras –
Ok, so everybody knows that eating vegetables are good for them, but so many people just don´t eat them. In Spain, like in most other Mediterranean countries, vegetables are a huge part of our diet. For example, in Spain when most people go to a restaurant, they will order a grilled vegetable platter to be placed in the middle of the table, for everyone to nibble on as an appetizer while they sip on red wine and chit-chat. This grilled vegetable platter is a great way of getting your daily veggies in, and since they are coocked ¨a la plancha¨ (on a hot surface with little or no oil), they are still super healthy, plus they keep all or their vitamins and have an incredible flavor. Watch our video below on how to easily make a grilled vegetable platter and start enjoying your veggies in a way, you will want to eat everyday. Salud!
Watch the Video Below on How to Make a Grilled Vegetable Platter – Parrillada de Verduras
Grilled Vegetable Platter - Parrillada de Verduras
Ingredients
- 1/2 Zucchini cut into 1/4 inch slices
- 1 Purple onion cut into 1/2 inch slices
- 1 Carrot cut into 6 pieces
- 3 Button mushrooms cut into 1/4 inch slices
- 1 Red bell pepper cut into large squares
- 6 Stalks of Fresh Asparagus
- Extra Virgin Spanish Olive Oil
- Sea Salt Flakes
Instructions
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Pre-heat a grilling pan with a medium heat
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Once the pan gets very hot, drizzle about 1 tsp of extra virgin olive oil into the pan and add the zucchini slices
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After about 3 minutes turn the zucchini slices to cook the uncooked side
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After a total of 5 minutes take the zucchini slices out of the pan and reserve on a plate and cover with foil paper
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Drizzle another tsp of extra virgin olive oil into the pan and add the red bell pepper squares
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After about 3 minutes turn the red bell peppers squares to cook the uncooked side
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After a total of 5 minutes take the red bell pepper squares out of the pan and reserve on the plate with the cooked zucchini
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Drizzle another tsp of extra virgin olive oil into the pan and add the onion slices and the carrots (seperated on the pan)
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After about 3 minutes turn the onions and the carrots to cook the uncooked side
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After a total of 5 minutes take the onions and carrots out of the pan and reserve on the plate with the cooked zucchini and red bell pepper
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Drizzle one last tsp of extra virgin olive oil into the pan and add the asparagus and mushrooms (seperated on the pan)
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About every 30 seconds or so turn the mushrooms and the asparagus (these veggies cook quicker)
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After a total of 4 minutes take the mushrooms and asparagus out of the pan and transfer to the plate with the rest of the cooked veggies
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Sprinkle the veggies with some sea salt flakes and drizzle with some extra virgin olive
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Enjoy!
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Denise Godinez
Had this plate in Barcelona and can only remember the rich flavors of the vegetables.
11 . Jun . 2018Will be subscribing to your website for more delicious recipes. Please show also, a grilled shrimp platter.
Include any and all the herbs and spices.
Spain on a Fork
Thanks for the comment Denise, will look into that recipe for you, much love
11 . Jun . 2018Samantha
29 . May . 2017Tried this recipe and plated exactly like you, my family loved it! thank you so much for this wonderful idea! now my kids eat more veggies!!!!
Spain on a Fork
I am so glad to hear that Samantha! Thank you 🙂
30 . May . 2017