Verduras a la Parilla are commonly found on tapas and starters menus. What a great way to enjoy the fresh produce of Spain.
Of course, you can make this healthy recipe with just about any kind of vegetables. I like to do my vegetable grilling inside on a grill pan as I feel like I can control the cooking a little more carefully.
This is such a simple yet tasty dish. Try these Spanish grilled vegetables for your next tapas meal or a starter with your next grilled steak! Enjoy!
Preparation time: 20 minutes
1 large carrot cut lengthwise
1 zucchini cut into slices on the diagonal
1 onion cut into slices
1 green pepper cut into quarters
1 red pepper cut into quarters
8 asparagus (white or green)
handful of mushrooms
extra virgin olive oil
creme of balsamic vinegar (a sweet syrup of vinegar)
coarse sea salt
Start by washing and cutting all of the vegetables. Heat a grill pan or your grill on high heat. Drizzle a little olive oil on the grill pan when hot and add the firmer vegetables first (carrot, peppers, onion).
Grill on the first side for about 5 minutes to get nice grill marks. Continue to turn as needed. As they are nearly cooked (about 10 minutes) add the softer vegetables (asparagus, zucchini, mushrooms, etc.).
Arrange the vegetables "artfully" on a large plate. Drizzle with the creme of balsamic vinegar and good extra virgin olive oil. Sprinkle with the coarse salt and pepper.
Serve and enjoy!