Grilled Vegetables from the Basket
Pane-bistecca
I found these grill baskets on the internet and had to try them out right away. So, we had grilled vegetables from the basket with our Steak.
These baskets make it so easy! You chop the vegetables into small pieces, marinate them, and then they’re ready to go on the grill. Using the special forks, you turn the baskets every now and then and remove them from the hot grill with the hooks.
Next time, I’m going to try it with shrimp, which I’m sure will work too, or for dessert with halved apricots served with ice cream. I’m sure I’ll come up with lots more ideas!
These baskets make it so easy! You chop the vegetables into small pieces, marinate them, and then they’re ready to go on the grill. Using the special forks, you turn the baskets every now and then and remove them from the hot grill with the hooks.
Next time, I’m going to try it with shrimp, which I’m sure will work too, or for dessert with halved apricots served with ice cream. I’m sure I’ll come up with lots more ideas!
Ingredients
1 Eggplant
1 red Bell Pepper
2 Potatoes
2 Carrots
½ Cauliflower
½ Broccoli
1 Garlic Bulb
Salt and Pepper
Paprika
Chili
Cumin Powder
Coriander Powder
Olive Oil
Instructions
1
Step 1
Cut the vegetables into roughly equal-sized pieces or florets, peel the garlic cloves.
2
Step 2
Place the cauliflower, broccoli, and half of the garlic cloves in a bowl.
3
Step 3
Mix the potatoes, eggplant, bell pepper, and the other half of the garlic cloves in a bowl.
4
Step 4
Mix both bowls of vegetables with the spices and a little olive oil. Leave to stand for 30 minutes, stirring the vegetables occasionally.
5
Step 5
Now fill the two grill baskets with the vegetables.
6
Step 6
Grill on a hot grill for 40 minutes, turning and shaking the baskets every 10 minutes.
7
Step 7
Serve the vegetables with the rest of the grilled items and a sour cream dip.
Notes
Grill Recipes
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