Broiled Vegetables Diablo Recipe
Ingredients
| Red wine vinegar | 3 Tablespoon | |
| Chicken stock-3 tablespoons, defatted | ||
| Low-sodium soy sauce-1 tablespoon | ||
| Dijon Mustard | 1 Tablespoon | |
| Parsley | 1 Tablespoon, minced | |
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Black pepper | 1/2 Teaspoon | |
| Sweet red or green peppers-3, cut into flat wedges | ||
| Small mushrooms-1 pound, stems cut flush with the caps | ||
| Red onions-3 large, cut crosswise into 1/2" rounds | ||
| Zucchini-4 thin, halved crosswise and lengthwise | ||
Directions
MAKING
1. Take a small bowl, whisk together vinegar, stock, soy sauce, mustard, parsley, oil, garlic, and black pepper together.
2. Arrange a large bowl or glass baking dish add green or red peppers, onions, mushrooms, and onions.
3. Pour the marinade on these ingredients and toss lightly to coat; take care so that not to separate the rings of the onions.
4. Set aside the ingredients for 15-30 minutes for rest.
5. Take a large jellyroll pan with non-stick spray.
6. Use a slotted spoon and remove the vegetables from the marinade.
7. Place the veggies in a single layer in the pan and set aside the residual marinade for further use.
FINALIZATION
8. Broil 4" to 6" from the heat, turning the vegetables as needed, until all sides are nicely browned but not burned.
9. Brush occasionally with the reserved marinade.
10. It should take minimum 10 minutes time to get the cooking process.
SERVING
11. Shift the veggies to plate and brush lightly with the residual marinade.
1. Take a small bowl, whisk together vinegar, stock, soy sauce, mustard, parsley, oil, garlic, and black pepper together.
2. Arrange a large bowl or glass baking dish add green or red peppers, onions, mushrooms, and onions.
3. Pour the marinade on these ingredients and toss lightly to coat; take care so that not to separate the rings of the onions.
4. Set aside the ingredients for 15-30 minutes for rest.
5. Take a large jellyroll pan with non-stick spray.
6. Use a slotted spoon and remove the vegetables from the marinade.
7. Place the veggies in a single layer in the pan and set aside the residual marinade for further use.
FINALIZATION
8. Broil 4" to 6" from the heat, turning the vegetables as needed, until all sides are nicely browned but not burned.
9. Brush occasionally with the reserved marinade.
10. It should take minimum 10 minutes time to get the cooking process.
SERVING
11. Shift the veggies to plate and brush lightly with the residual marinade.
Chef
