Greek Marinaded Grilled Vegetable

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So let’s talk about marinaded vegetables, or perhaps, how it isn’t really possible to marinade raw vegetables. I mean really, no matter how long you soak that pepper or onion in yummy flavours it’s not really going to take on any of that deliciousness.

So, while I’m calling this recipe marinaded vegetables it’s really more of a grilled vegetable salad. All of these yummy flavours envelope the grilled vegetables making it the perfect combination of charred deliciousness, tart lemon, and earthy oregano. It's the ultimate greek combination!

The other great thing about his recipe is that you can use basically any vegetables that you love, this would be great with eggplant, asparagus, or why not even some baby broccolini. Basically, anything you have available to grill will be enhanced by these flavours.

So the question is what are you going to grill to go along with this? Fish? Chicken? Or if you’re as lucky as I am and end up with leftovers these are delicious on a beautiful grilled pizza - I mean seriously, these are leftovers you want leftover!

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prep time 12 minutes

cook time 8 minutes

total time 20 minutes

servings 4 - 6

Ingredients

1 green or red pepper

1 white onion

1 zucchini (or a bag of mini zucchini)

2 cups small tomatoes

2 cups white mushrooms

1/2 cup olive oil

5 cloves of garlic

1/4 cup lemon juice

2 tsp white sugar

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp red pepper flakes

salt + pepper

Instructions

To prepare your vegetables slice into bit sized pieces and place in a large bowl. Pour 1/4 cup of olive oil, 3 of the cloves of garlic that have been finely chopped then season liberally with salt + pepper. Toss well then skewer onto pre-soaked wooden skewers with like vegetables together.

Grill for 5-8 minutes depending on the vegetables, flipping often. Remove from the grill then carefully take each vegetable off of the skewers.

In a small bowl combine remaining olive oil, lemon juice, remaining garlic cloves, sugar, oregano, thyme, red pepper flakes and salt + pepper.

In a large bowl place grilled vegetables and dressing. Toss well to combine then serve immediately.

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Mushroom + Spinach Risotto with Grilled Vegetables

Extra creamy mushroom + spinach risotto topped off with seasonal grilled veggies - the perfectly beautiful indulgent meal!

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Risotto, one of those foods that may seem super intimidating yet is actually pretty easy to make - it just takes time. I don’t know about you but I find making food like this really therapeutic and relaxing. I would make risotto all the time - that is if it wasn’t such a rich calorie-filled meal.

Risotto is one of those things that you make for a special occasion or when you really want to indulge - I mean seriously your basically eating a big bowl of cheesy, wine-filled rice! Now, while there is absolutely nothing wrong with that, you just probably don't want to eat it on a weekly basis.

So there are a couple of keys to making a great risotto.

  1. Let the rice toast in your pan for a couple of minutes before you add the liquid.

  2. Add in stock that has been warmed so that you don’t reduce your cooking temperature.

If you do these 2 things your literally golden, all you need to do is stir then stir some more. So while you can basically put anything in your risotto I also love to put something on top. Grilled vegetables are a great option, it makes you feel like you are doing something a little bit healthy, plus it looks beautiful.

So next time you want to treat yourself or someone you love make up a big batch of this creamy risotto! I promise you will not be disappointed!

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prep time 10 minutes

cook time 30 - 40 minutes

total time 50 minutes

servings 4

Ingredients

1/2 red onion

1 tbsp olive oil

3 cloves of garlic

1 cup white mushrooms

1 cup white wine

1 1/2 cup arborio rice

4-6 cups chicken stock

1/2 lemon

3 cups of spinach

1 - 2 cups parmesan

salt + pepper

15 asparagus spears

1 zucchini

Instructions

In a medium sauce pan pour in chicken stock (starting with 4 cups) and allow to heat. You want it to be warm but not simmering or boiling.

In a large frying pan with high sides place olive oil and 1/4 of your red onion finely chopped. Allow to cook for 4-5 minutes or until onion is soft and translucent. To the pot add in chopped mushrooms and cook another 3 minutes then add in garlic and cook another 30 seconds.

To the pot add in arborio rice and allow to toast for 3 minutes stirring often. Add in your white wine and stir - allowing the rice to absorb all of the liquid. Once all of the liquid is absorbed being adding in chicken stock one ladle full at a time and allowing all of the liquid to be absorbed before adding more stock. Continue this process stirring often until your rice is fully cooked (you will need to taste it frequently to know when it is done).

While your rice is cooking prepare the vegetables for your topping. Slice your zucchini, asparagus and remaining 1/4 of red onion then season with salt & pepper. Grill on each side for 3-4 minutes or until tender.

Once your risotto is at the desired tenderness add in the juice of 1/2 a lemon, chopped spinach and grated parmesan. Stir then season with salt + pepper to taste.

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