Grilled vegetables

Grilling is a true art, and the dishes you can create with it are limitless. Today, I invite you to let yourself be carried away by the fresh aromas of vegetables, with a simple and delicious recipe: grilled stuffed mushrooms, accompanied by roasted bell peppers and tomatoes. This recipe is not only healthy but also an excellent choice for a light meal, perfect for all summer days. Let's get started!

Preparation time: 10 minutes
Cooking time: 20 minutes
Total: 30 minutes
Servings: 2

Necessary ingredients:

- 5 large mushrooms (preferably champignon)
- 1 bell pepper
- 1 large tomato
- 1 slice of Sissi chicken ham
- 1-2 tablespoons of butter
- Salt (to taste)
- Pepper (to taste)

Step by step:

1. Preparing the ingredients
Start by washing the mushrooms well under cold running water. It is important to remove any impurities, but be careful not to soak them too much. After washing, remove their stems by cutting them with a sharp knife. You can chop the stems finely to use later in the mushroom filling.

2. Stuffing the mushrooms
In a small bowl, add the chopped mushroom stems. Add a pinch of salt and pepper, then brush the mushroom caps with a little melted butter. This will add a delicious flavor to the dish. Use a spoon to fill each mushroom with the stem mixture and add a few strips of chicken ham.

3. Preparing the vegetables
Cut the bell pepper in half, remove the seeds and the white parts inside. This way, you will get a nicely cleaned bell pepper that will develop a sweet and smoky flavor on the grill. The tomato can be left whole, and in the end, it will add a fresh note to the dish.

4. Grilling
Preheat the grill to medium heat. Place the stuffed mushrooms, bell pepper, and tomato on the grill, making sure they have enough space to cook evenly. Leave them on the grill for about 20 minutes, turning them gently halfway through to brown evenly. The mushrooms will become tender, and the vegetables will acquire an irresistible flavor.

5. Serving
Once the vegetables are cooked, remove them from the grill and let them cool slightly. You can serve them warm, either on their own or alongside a fresh salad or a portion of quinoa. A drizzle of cold-pressed olive oil and a splash of balsamic vinegar will perfectly complement this dish.

Useful tips:

- Choosing mushrooms: It is recommended to choose large mushrooms, as they fill better and perform better on the grill. Champignon mushrooms are ideal, but you can also experiment with other types of mushrooms, such as shiitake or portobello.

- Variations: You can add feta cheese or mozzarella to the mushroom filling for an even richer taste. Additionally, adding fresh herbs like basil or parsley will enhance the flavor of the dish.

- Serving: These grilled vegetables are also excellent as a side for grilled fish or chicken steak. You can also use them as a filling for a delicious sandwich.

Nutritional benefits:

This recipe is rich in nutrients and fiber, providing a balanced and healthy meal. Mushrooms are an excellent source of antioxidants, and bell peppers are rich in vitamin C. Tomatoes bring a supply of lycopene, an antioxidant that helps protect the body.

Frequently asked questions:

- Can I use other types of ham? Absolutely! You can use turkey ham or even a mix of vegetables for a vegetarian option.

- What can I do with leftovers? If you have leftover vegetables, you can use them in salads or mix them with pasta for a quick and tasty meal.

- How do I store grilled vegetables? These vegetables are best consumed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for 1-2 days.

Now that you have all the necessary information, don't hesitate to try this simple and healthy grilled vegetable recipe. It's a great way to enjoy the fresh taste of vegetables and add a splash of color to your plate. Enjoy your meal!