Steps to Prepare Quick Barbecued thrapsala with grilled vegetables

Barbecued thrapsala with grilled vegetables
Barbecued thrapsala with grilled vegetables

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, barbecued thrapsala with grilled vegetables. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Barbecued thrapsala with grilled vegetables is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Barbecued thrapsala with grilled vegetables is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook barbecued thrapsala with grilled vegetables using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Barbecued thrapsala with grilled vegetables:
  1. Take 1 kg thrapsala (European flying squid)
  2. Take 1 tomato
  3. Get 1 eggplant
  4. Make ready 2 zucchinis
  5. Get Pleurotus (oyster) muchrooms
  6. Get 1/2 cup olive oil
  7. Get 2 tbsp mustard
  8. Prepare 2 lemons
  9. Get parsley
  10. Make ready 2 roasted sweet red peppers (canned)
  11. Get salt - pepper
Steps to make Barbecued thrapsala with grilled vegetables:
  1. Cut open the thrapsala lengthwise, leaving the tentacles.
  2. Wash them and let them strain.
  3. Cut the tomato, eggplant, zucchinis and mushrooms into thick long slices.
  4. Grill the thrapsala together with the vegetables turning them over from time to time so that they don't burn.
  5. Meanwhile, place the oil, mustard, salt and pepper in a blender and blend. Add the lemon and blend once more until they are fully combined.
  6. When the thrapsala and the vegetables are cooked, place them in a large shallow platter, thrapsala in the middle and the vegetables arranged around them and pour the dressing that you have prepared over them.
  7. Finally, sprinkle with finely chopped parsley and the sweet red peppers cut into thin strips.

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