Easy Grilled Zucchini

Elena Butuc

This recipe was automatically translated from Romanian. View original here

For many, the recipe may seem trivial, but I was very surprised in discussions with some friends to notice that it is not clear exactly how to make grilled vegetables, especially zucchini.

If at the beginning I put a little more oil on them, now I don't do that much - I go for the simplest, natural version, without the addition of oil. A 300g serving of such cooked vegetables plus a good piece of meat will ensure a delicious dinner / lunch without any danger of extra kg.

As a bonus, I show you a version of Yogurt and tomato sauce - inspired by Indian cuisine, Raita recipe, but without the addition of spicy oils. Everyone is delighted with him and asks me what I put so special that you can eat anything with it.

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Ingredients

Metric US

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Zucchini

2 pieces

so do peppers, eggplant, mushrooms

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Salt

1 tsp

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Herbes de Provence

1 tsp

optional

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Yoghurt

3 tbsp

I put 2%

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Tomatoes

1 piece

or 2 cherry tomatoes

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Garlic cloves

1 piece

can be replaced with a small piece of simple onion

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Fresh parsley

2 pieces

Step by step

Step 1

First of all, it is mandatory to have such a grill pan, mine was taken 1 year ago from Ikea - she is a grandmother but not very good.

Now I plan to take a ceramic one, that's why I recommend you to find one too.

Put it on medium heat towards the sea and heat it very well - so that smoke comes out of it. If you don't heat it well, the vegetables don't cook as well and quickly, and they can stick to the pan.

Step 2

The zucchini / eggplant is cut into thin slices - see in the pictures.

If you make them too thick, the vegetables will be more raw and crispy, if you make them too thin they will dry too hard on the grill.

Step 3

Arrange them on a hot pan and leave for 4-5 minutes.

Step 4

Then turn them on the other side and leave for 4-5 minutes.

Step 5

Or you can cut them long, not slices, the baking process is the same.

Step 6

When they are ready, take them out on a plate and season them with salt and some spices - my favorite is the mixture of Herbs of Provence - if you don't have it, just add salt and possibly a little pepper.