Grilled Vegetables with Tomato Oil
This dish is perfect for vegetarians and anyone who loves vegetables with a touch of preparation. It's a simple yet flavorful recipe featuring grilled vegetables seasoned with a delicious tomato oil. Serve it as an appetizer or pair it with steamed brown rice for a wholesome main course. The tomato oil is incredibly easy to make, adding a burst of freshness to the dish.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Grilled Vegetables
zucchini or squash, cut into medium slices1lb
fennel bulb cut into medium slices1
onions quartered2
green asparagus trimmed of tough ends10
medium eggplant cut into medium slices1
Tomato Oil
tomatoes peeled and diced into small cubes2
fresh basil, finely chopped2tbsp
olive oil4tbsp
Optional Topping
anchovies soaked in water to remove excess salt4
Nutrition (per serving)
Calories
120.5kcal (6.02%)
Protein
1.2g (2.46%)
Carbs
3.6g (1.33%)
Sugars
1.9g (3.7%)
Healthy Fat
9.2g
Unhealthy Fat
1.5g
% Daily Value based on a 2000 calorie diet
How to make Grilled Vegetables with Tomato Oil
Grill the Vegetables
- Step 1
Heat a grill pan or skillet and add a little oil.
- Step 2
Once hot, place the vegetables on the grill.
- Step 3
Cook them on one side, then flip to cook the other side until they are golden, crispy on the outside, and tender on the inside.
Prepare the Tomato Oil
- Step 1
In a bowl, combine the olive oil, peeled and diced tomatoes, and finely chopped basil.
- Step 2
Season with salt and pepper, then mix everything well and set aside.
Optional Anchovy Preparation
- Step 1
Soak the anchovies in water for about 5 minutes to remove excess salt.
- Step 2
Drain and set aside.
Presentation
- Step 1
Arrange the grilled vegetables on a serving platter or plate.
- Step 2
Season with a little salt, and if using anchovies, place them on top of the vegetables.
- Step 3
Drizzle the tomato oil over the dish before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
120.5kcal (6.02%)
Protein
1.2g (2.46%)
Carbs
3.6g (1.33%)
Sugars
1.9g (3.7%)
Healthy Fat
9.2g
Unhealthy Fat
1.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a high-quality olive oil for the tomato oil to enhance the flavor.
Ensure the grill pan is hot before adding the vegetables to achieve a nice char.
If you prefer a spicier kick, add a pinch of red chili flakes to the tomato oil.
FAQS
Can I use other vegetables for this recipe?
Yes, you can substitute or add other vegetables like bell peppers, mushrooms, or carrots based on your preference.
Can I make the tomato oil in advance?
Yes, you can prepare the tomato oil a few hours in advance and store it in the refrigerator. Bring it to room temperature before serving.
What can I serve with this dish?
This dish pairs well with steamed brown rice, quinoa, or even crusty bread for a complete meal.
Can I skip the anchovies?
Yes, the anchovies are optional. The dish is flavorful on its own with the tomato oil and grilled vegetables.
How do I ensure the vegetables are evenly cooked?
Cut the vegetables into uniform sizes and avoid overcrowding the grill pan to ensure even cooking.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia