Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
Summer is for outdoors and grilling! This time, let's focus on the vegetables that we can grill for a healthier grilling experience!
One of the most colorful and healthiest meals is putting together grilled vegetables with a good drizzling of extra-virgin olive oil. That's what the Italians do to stay fit in summer. Adding some mozzarella and pine nuts makes the dish more interesting!
Grilled vegetables with mozzarella, pine nuts & mint recipe
2 zucchini, sliced
1 whole bell pepper
1 eggplant, sliced
6 ounces asparagus spears
A few leaves of radicchio or chicory
2 (8.8 ounce) mozzarella balls
Extra-virgin olive oil
Fresh mint leaves
Grill the vegetables on a barbecue grill or on a dry griddle over medium-high heat.
Set aside all the vegetables when they are cooked.
Grill the bell pepper until the skin is charred. To make the peeling easier, place the bell pepper inside a zip-closed bag and seal for at least half an hour. Take it out then peel off the skin and scrape off the seeds. Slice.
On a serving plate, put together the vegetables and sliced mozzarella. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper. Garnish with pine nuts and mint.