Composition / ingredients
Step-by-step cooking
Step 1:
How to fry vegetables in a grill pan? Prepare all the ingredients for cooking the dish. From vegetables I have eggplants, zucchini, peppers, onions, I also took mushrooms to the vegetables. It is better to choose small vegetables, they are tastier and will cook faster. Wash and dry all vegetables thoroughly. Cut off the stalk from the squash and eggplant, peel the onion, remove the seeds from the pepper. It is better not to wash mushrooms for grilling, but to wipe them with a sponge, wet mushrooms will not fry.
Step 2:
Cut vegetables such as zucchini, eggplant and onion into circles, the thickness of which should be from 0.5 cm to 1.0 cm. Bulgarian pepper is cut either into rectangular pieces, or simply in half (if it is small), the stalk in this case can be left, because when serving such pepper looks even more appetizing. Cut the mushrooms into plates. In general, slicing does not really matter, all vegetables can be cut as you want.
Step 3:
Now season all the vegetables with salt and ground black pepper. If desired, you can add a little sugar or any other spices to taste. I suggest a basic option.
Step 4:
Next, put the grill pan on medium heat, brush it with a thin layer of olive oil and heat it well. Put the prepared vegetables in a frying pan in one layer.
Step 5:
Fry the vegetables until they form beautiful grilled strips on both sides, literally 2-3 minutes on each side. It will be tastier and healthier if the vegetables remain a little crispy, but you can also see this according to your taste. You can fry them longer, most importantly, do not burn them. Ready-made vegetables are immediately served on the table. Bon appetit!
For frying in a grill pan, you can use any vegetables to your liking (for example, tomatoes, potatoes, carrots, etc.).
Small specimens (for example, cherry tomatoes or Brussels sprouts) can not be cut, but fried whole, and larger vegetables should be cut.
To improve the taste qualities, you can prepare a marinade with which to lubricate a particular vegetable with a silicone brush some time before roasting and leave it for impregnation.
The grill pan must be heated well before laying out the vegetables prepared for frying, so that slices or pieces of vegetables do not "stick" to the surface of the pan.
Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
Please note that in some cases there is no need to remove the bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
