Legumes Com Parmesãogf Recipe
Grilled vegetables with Parmesan cheese.
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Ingredients
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Vegetables
Seasoning & Oil
Finishing
Method
Prepare Vegetables
- 1
Wash and slice
Wash all vegetables. Trim ends of zucchini and eggplant. Slice zucchini into 1/4-inch (6 mm) lengthwise planks. Cut eggplant into 1/2-inch (1 cm) rounds or lengthwise planks if small. Core and seed bell peppers, then cut into large flat pieces. Peel and cut the red onion into 1/2-inch rounds or wedges. Leave cherry tomatoes whole.
- 2
If using larger eggplant, sprinkle slices lightly with salt and let sit 10 minutes to draw out bitterness, then pat dry with paper towel.
Seasoning
- 3
In a large bowl combine extra-virgin olive oil, minced garlic, dried oregano, dried thyme, salt, black pepper and lemon juice (if using). Whisk to emulsify.
- 4
Add the prepared zucchini, eggplant, bell peppers and red onion to the bowl and toss gently until evenly coated with the oil and seasoning mixture. Add cherry tomatoes last and toss gently to avoid splitting them.
Grilling / Roasting
- 5
Grill method (recommended)
Preheat an outdoor grill or stovetop grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or grill pan. Place vegetable pieces in a single layer and grill 3–5 minutes per side for zucchini and peppers, 4–6 minutes per side for eggplant, and 2–3 minutes just to blister cherry tomatoes — until vegetables are tender and have good char marks. Avoid overcrowding; work in batches if necessary.
- 6
Oven roast alternative
Preheat oven to 220°C (425°F). Arrange seasoned vegetables in a single layer on a rimmed baking sheet lined with parchment. Roast for 18–25 minutes, turning once halfway, until edges are golden and vegetables are tender. Add cherry tomatoes for the last 8–10 minutes so they blister but don't disintegrate.
Finish & Serve
- 7
Transfer hot vegetables to a serving platter. While still warm, scatter the freshly grated Parmesan evenly over the vegetables so it melts slightly from the residual heat.
- 8
Tear fresh basil leaves and scatter together with chopped parsley over the platter. Adjust seasoning with additional salt and pepper to taste.
- 9
Serve warm or at room temperature as a gluten-free side or light main course.