Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
In summer, vegetables grilled on the barbecue are a must in our house. I like to serve them with a salty crumble, it adds a touch of crunch that changes everything! Tip: you can use the rest of the marinade as a vinaigrette.
For 6 servings
Ingredients for the marinade
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 tbsp. tablespoon of Dijon mustard
- 2 cloves of garlic, finely chopped
- 2 large pinches of dried oregano
- Salt pepper
Ingredients for vegetables
- 3 colored peppers, cut into pieces
- 3 zucchini, sliced
- 2 cups of cherry tomatoes
- 3 green onions, chopped
- Fresh herbs, of your choice
Ingredients for the crumble
- 3/4 cup parmesan, grated
- 1/2 cup flour
- 1/4 cup softened butter
- 2 large pinches of dried oregano
- 1/2 cup raw almonds, crushed
- Salt pepper
Preparation
- 1. In a bowl, whisk all the ingredients for the marinade. Season, pour into a large resealable bag, then add the vegetables (except herbs). Leave to rest for a few hours in the fridge.
- 2. Preheat oven to 400°F and line a baking sheet with parchment paper.
- 3. In a second bowl, mix the ingredients for the crumble with your hands, except the almonds. Season well, then place in the oven for 5 minutes. Add the almonds, then bake again for about 7 minutes. Let cool.
- 4. Drain the vegetables from their marinade, then pour them onto a perforated baking sheet. Place on the previously heated barbecue. Cook over low heat for about 10 minutes, with the lid closed, while turning the vegetables a few times. The vegetables should be tender and grilled.
- 5. Serve with the crumble and fresh herbs.
Note
The crumble will keep for three or four days in an airtight container in the pantry.
Source: recipe by Sophie Ducharme.
Published in The Press+ on August 2, 2018.