5 recipes for quick and delicious grilled dishes

The griddle is ideal for vegetable dishes that, with a good dressing, can be irresistible; but also, for sweet preparations with fruits. Tried?

The griddle allows you to cook dishes in a short time. Although it may seem that this cooking method is boring, we can actually prepare very tasty and original grilled recipes.

If you have doubts about this cooking method, in this other article we tell you how to grill and the tricks to get the most out of it.

5 FINGER-LICKING RECIPES

We know that sliced vegetables and as grilled are delicious, but here we show you different grilled recipes to enjoy the appetizer for dessert. They are quick, easy and tasty. Notes!

GRILLED POLENTA CAKES

Ingredients (for 4 people):

• 500 ml water
• 500 ml vegetable milk
• 250 g polenta
• 100 g grated Parmesan vegetable cheese
• 1 teaspoon white pepper
• 2 tablespoons olive oil
• 200 g cherry tomatoes
• Chopped parsley
• 1 teaspoon salt

Preparation (5′ + 18′ cooking + 10′ rest):

1. Boil the milk and water. When reaching the boil add the salt and pour the polenta little by little and without stopping stirring. Lower the heat and when it begins to thicken and bubble, turn off and season with white pepper, oil and parmesan. Spread over an oil-greased dish and tap gently to get it to spread well and reach 1 cm thick. Smooth and let stand until cool.
2. Once cold, cut into portions and brush with olive oil.
3. Preheat the griddle and cook the polenta portions over high heat. Until a crusty crust is formed, you should not turn around.
4. You can accompany them with some cherry tomatoes washed and grilled. Remove them out of heat and season with fresh parsley and oil. You can also accompany with mushrooms or tomato sauce.

Nutritional information

• Calories: 398
• Carbohydrates: 48 g
• Protein: 23 g
• Fat: 15 g
• Cholesterol: 30 mg.

GRILLED WILD ASPARAGUS

Ingredients (for 4 people):

• 2 bunches of wild asparagus
• 40 g peeled raw almonds
• 1 orange
• half lettuce
• red half-hearted chicory of Verana
• 1 tablespoon Modena vinegar
• 2 tablespoons olive oil
• pepper
• salt

Preparation (10’+10′ cooking):

1. Wash the lettuce and chicory and julienne them very thinly. Dry well, place in a dish and reserve.
2. Clean the asparagus and remove the hard part of the stem. Chop the almonds. Squeeze the juice of the orange.
3. Heat the griddle, pour a splash of olive oil and roast the asparagus for a few minutes. Room and when they are cooked add the almonds, brown them a little and drizzle with the orange juice on the griddle.
4. Salt and pepper the salad, drizzle with a few drops of Modena vinegar and a splash of oil, and arrange the asparagus on top. Serve hot.

Nutritional information:

• Calories: 131
• Carbohydrates: 6 g
• Protein: 3 g
• Fat: 11 g
• Cholesterol: 0 mg.

GRILLED TEPPANYAKI VEGETABLES

Ingredients (for 4 people):

• 1 carrot
• 2 onions
• half red pepper
• 1 green pepper
• 1 small zucchini
• 12 green beans
• 4 fresh shitake mushrooms
• 5 ml olive oil
• half a lemon
• 4 tablespoons soy sauce
• 1 teaspoon sugar dissolved in 4 tablespoons water
• 2 tablespoons sake or some dry white liquor
• salt

Preparation (15’+12′):

1. Wash the vegetables, peel the onions and carrot, and remove the stem from the beans. Cut the vegetables into long strips of a similar size and mix them in a bowl. Remove the foot from the mushrooms and cut their head into very thin strips. Add them to vegetables and lightly brown.
2. Preheat the oven to reserve the vegetables hot.
3. Heat the griddle or a low, wide casserole, pour a drop of oil and add a handful of vegetables and mushrooms. Stir quickly with a wooden shovel and drizzle with a little sake, some soy and finally some sugar dissolved in water. They must be crispy.
4. Cook the rest of the vegetables and keep in the oven for a few seconds. Silver and drizzle with lemon juice.

Nutritional information:

• Calories: 85
• Carbohydrates: 12 g
• Protein: 3 g
• Fat: 2 g
• Cholesterol: 0 mg

GRILLED EGGPLANT ROLLS WITH PEPPER COULIS

Ingredients (for 4 people):

• 2 medium eggplants
• 1 teaspoon oregano
• 1 garlic clove, chopped
• half a teaspoon of sweet paprika
• 150 g vegetable cottage cheese, goat type
• 4 tablespoons olive oil
• Modena vinegar

For the coulis:

• 8 piquillo peppers
• 1 tablespoons Vichy water
• 2 tablespoons olive oil
• salt

Preparation (15’+12′ +30′ rest):

1. Wash the eggplants, remove the stem and cut into thin slices lengthwise. Sprinkle with salt and set aside about 30 minutes for water to ooze.
2. Mix four tablespoons of oil with the sweet paprika, half of the oregano, the chopped garlic and, if you want, a tablespoon of Modena vinegar.
3. On the other hand, to prepare the coulis, crush the piquillo peppers with Vichy water, some salt and two tablespoons of oil. Reservation.
4. Chafa the cottage cheese with a fork and mix with the remaining oregano.
5. Wash and dry the eggplants. Heat the griddle and season them on both sides by drizzling them with the oil and herb sauce. Once cooked and off the griddle filled with cottage cheese, wrap them on themselves and serve with the pepper coulis.

Nutritional information:

• Calories: 167
• Carbohydrates: 4 g
• Protein: 6 g
• Fat: 14 g
• Cholesterol: 9 mg

SWEET GRILLED APPLE CREPE

Ingredients (for 4 people):

• 1 orange
• 100 ml water
• 60 g sugar
• 2 golden apples
• 50 ml olive oil
• 1 lemon
• 16 blackberries
• 1 cup of rum
• candied orange

For the crepe

• 100 g flour
• 1 tablespoon oil
• 1 egg
• 200 ml vegetable milk
• 50 ml water
• 1 tablespoon sugar
• a pinch of salt

Preparation (10’+10’+10′ of dough rest):

1. Prepare the dough of the crepes by crushing all the ingredients and pass it through a Chinese. Set aside about 20 minutes.
2. Wash the orange, peel the skin avoiding the white part and cut into thin strips. Cook with 100 ml of water, squeezed juice and a tablespoon of sugar until bright and caramelized.
3. Make 4 crepes in a hot flat skillet. They must be very thin. Reservation.
4. Peel and discourage the apples. Cut into slices of about 2 cm, drizzle with lemon and oil, and grill. Once cooked, sprinkle with sugar. Place two or three slices of apples in the center of each crepe and also arrange four blackberries on top. Close by folding the edges and pass them through the clean and hot griddle. Drizzle with sugar and a little rum, and remove. Garnish with candied orange peel and serve hot.

Nutritional information:

• Calories: 377
• Carbohydrates: 56 g
• Protein: 7 g
• Fat: 14 g
• Cholesterol: 84 mg