Grilled Vegetables with Greens and Croutons

Grilled Vegetables with Greens and Croutons Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Grilled Vegetables with Greens and Croutons is a delicious and healthy dish that is perfect for a summer barbecue or a light lunch. This recipe combines a variety of grilled vegetables with fresh greens, crunchy croutons, and a tangy vinaigrette dressing.

History

Grilling vegetables has been a popular cooking method for centuries, as it brings out the natural flavors and sweetness of the vegetables. This recipe takes inspiration from Mediterranean cuisine, where grilled vegetables are often served with fresh greens and a simple vinaigrette.

Ingredients

8 slices (0.75 inch-thick) italian bread
1 medium clove garlic, cut in half
0.5 cup parmesan shavings (1 oz (28 g)) or 0.25 cup grated parmesan-flavored soy cheese
1 tbsp extra-virgin olive oil
vinaigrette
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
0.5 tsp dijon mustard
8 cup mesclun greens, dried thoroughly
4 portobello mushrooms (about 1 lb (454 g) total), stemmed and cut into 0.5 inch-thick slices
2 medium sweet onions, such as Vidalia or Walla Walla (about 1.5 lb (680 g) total), cut into 0.5 inch-thick rings
1 large red bell pepper, cut into 0.5 inch-wide strips
16 cherry and/or yellow pear tomatoes

How to prepare

Prepare a hot charcoal fire or preheat a gas grill on high. Place a vegetable grill topper on the rack to heat.
For the vinaigrette, whisk together all vinaigrette ingredients in a small bowl along with 1 tbsp of water.
In a large bowl, place the greens and set aside. Spread mushrooms, onions, bell pepper, and tomatoes on 2 baking sheets. Brush the vegetables with oil and season with salt and pepper.
Lightly oil the grill topper. Grill the vegetables in batches until they are nicely browned and tender, approximately 2 to 4 minutes per side. Transfer the cooked vegetables to a baking sheet. Grill the bread alongside the vegetables until it is lightly toasted. Immediately rub the warm grilled bread with the cut sides of garlic.
Add the grilled vegetables and vinaigrette to the greens and toss well. Divide the salad among plates and sprinkle Parmesan shavings on top. Serve immediately with the garlic bread.

Variations

Add grilled chicken or shrimp for added protein.
Substitute different vegetables such as zucchini, eggplant, or asparagus.
Use a different type of cheese such as feta or goat cheese.

Cooking Tips & Tricks

Make sure to thoroughly dry the greens before tossing them with the grilled vegetables and vinaigrette to prevent the salad from becoming soggy.

- Use a vegetable grill topper to prevent smaller pieces of vegetables from falling through the grill grates.

- Be sure to brush the vegetables with oil before grilling to prevent them from sticking to the grill.

Serving Suggestions

This dish can be served as a main course for a light lunch or dinner. It can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Grilling the vegetables adds a smoky flavor and caramelizes the natural sugars in the vegetables, enhancing their taste. Be sure to grill the vegetables until they are tender but still slightly crisp.

Ingredient Substitutions

Use any type of bread you prefer for the croutons.

- Substitute any type of cheese for the soy cheese.

- Use any type of greens you like for the salad.

Make Ahead Tips

You can prepare the vinaigrette and grill the vegetables ahead of time. Store them in separate containers in the refrigerator until ready to assemble the salad.

Presentation Ideas

Arrange the grilled vegetables on a platter and top with the greens and croutons. Drizzle the vinaigrette over the salad and garnish with fresh herbs or Parmesan shavings.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine such as Pinot Noir. It also pairs well with a sparkling water or lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the vegetables in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 6g

- Sugars: 10g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 30% DV

- Vitamin C: 80% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains soy and wheat (from the bread)

Summary

This dish is a good source of fiber, vitamins A and C, and iron. It is relatively low in calories and saturated fat, making it a healthy option for a light meal.

Summary

Grilled Vegetables with Greens and Croutons is a delicious and healthy dish that is perfect for a summer meal. With a variety of grilled vegetables, fresh greens, and a tangy vinaigrette dressing, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day, and I had just returned from a visit to the farmer's market with a basket full of fresh vegetables. As I began to unpack my haul, I realized I had a surplus of zucchini, bell peppers, and tomatoes that needed to be used up before they spoiled.

I decided to fire up the grill and experiment with a new recipe. I had never tried grilling vegetables before, but I had heard it was a delicious way to bring out their natural flavors. With a bit of improvisation and a lot of love, I created my own version of Grilled Vegetables with Greens and Croutons.

As the vegetables sizzled on the grill, I took a moment to reflect on the many recipes I had learned over the years. Some had been passed down from my own mother, while others had been shared with me by friends and neighbors. Each recipe held a special place in my heart, as they were a reminder of the people and places that had touched my life.

I remembered the first time I learned to make my grandmother's famous apple pie. She had patiently guided me through each step, from peeling the apples to rolling out the dough. I could still hear her voice as she explained the secret ingredient that made her pie so delicious - a pinch of cinnamon and a dash of love.

I thought about the time I spent in Italy, learning to make pasta from scratch with a local chef. He had taught me the importance of using the freshest ingredients and taking the time to let the dough rest before rolling it out. The simple act of making pasta had become a meditative practice for me, a way to connect with the food and the culture of the country I had grown to love.

As I flipped the vegetables on the grill, I thought about all the meals I had shared with loved ones over the years. From holiday gatherings to impromptu dinner parties, food had always been a way to bring people together and create lasting memories. I remembered the laughter and the stories shared around the table, the comfort of a home-cooked meal on a cold winter's day, and the joy of watching someone take their first bite of a dish I had lovingly prepared.

Finally, the vegetables were ready, their vibrant colors and smoky aroma filling the air. I tossed them with a handful of fresh greens and crunchy croutons, drizzling them with a simple vinaigrette made from olive oil, balsamic vinegar, and a touch of honey. As I took my first bite, I knew I had stumbled upon something truly special.

The flavors of the grilled vegetables danced on my tongue, their sweetness and acidity balanced perfectly by the crisp greens and crunchy croutons. It was a symphony of tastes and textures, a dish that celebrated the bounty of the season and the simple pleasures of good food.

As I savored each bite, I thought about all the recipes I had learned over the years and the people who had shared them with me. Each dish was a story, a memory, a connection to the past and a bridge to the future. And as I sat at the table, surrounded by the love and laughter of my family, I knew that this recipe for Grilled Vegetables with Greens and Croutons would become a part of that tapestry, a thread in the fabric of our shared history.

And so, with a grateful heart and a full stomach, I raised my glass in a toast to the power of food to nourish not only our bodies but also our souls. For in every recipe lies a story, and in every dish, a memory waiting to be savored.