Legumes Com Parmesão Recipe
Grilled vegetables with Parmesan cheese.
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Ingredients
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Vegetables
Seasoning & Oil
To Finish
Method
Vegetables
- 1
Prepare vegetables
Wash all vegetables. Slice zucchini into 1/4-inch (6 mm) rounds or lengthwise into 1/4-inch planks. Cut eggplant into 1/2-inch (1.2 cm) rounds; if the eggplant is large, halve rounds. Core and cut bell peppers into large flat pieces. Peel and cut red onion into 1/2-inch rings or wedges. Leave cherry tomatoes whole.
- 2
Salt eggplant (optional)
If you prefer a less bitter, drier eggplant, sprinkle the slices lightly with 1/2 tsp salt and set on a rack or paper towel for 15 minutes, then pat dry.
Seasoning & Oil
- 3
Make dressing
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, red pepper flakes, remaining 1/2 tsp salt (if you used salt on eggplant reduce), and black pepper until combined.
- 4
Brush vegetables
Arrange the prepared vegetables on a large baking sheet or platter in a single layer. Using a pastry brush or spoon, brush both sides of each piece with the olive oil mixture. Reserve about 1 tablespoon of the dressing for finishing.
Grilling
- 5
Preheat a grill or grill pan over medium-high heat until hot (about 400°F / 200°C). Oil the grill grates lightly to prevent sticking.
- 6
Grill the vegetables in batches so they have space. Cook zucchini and eggplant 3–4 minutes per side until well-marked and tender; cook bell pepper 4–6 minutes per side until charred and softened; cook onion 3–4 minutes per side until softened; cook cherry tomatoes 2–3 minutes, turning gently so skins blister but they don't burst widely. Transfer grilled vegetables to a large shallow serving dish or platter as they finish.
- 7
While vegetables are still hot, drizzle the reserved tablespoon of dressing over them so the flavors meld.
To Finish
- 8
While the vegetables are hot, evenly sprinkle the freshly grated Parmesan over the top so it melts slightly. Scatter torn basil leaves and chopped parsley over the dish. Taste and adjust seasoning with additional salt and pepper if needed.
- 9
Serve warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat briefly or serve chilled.