Asadillo Manchego with Grilled Vegetables

Ingredients

• 2 red bell peppers 2 red bell peppers
• 2 tomatoes 2 tomatoes
• 1 red onion 1 red onion
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 tablespoons sherry vinegar 2 tablespoons sherry vinegar
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Cut the red bell peppers, tomatoes, and red onion into thick slices.
3. 3.
   In a bowl, combine the minced garlic, olive oil, sherry vinegar, parsley, basil, salt, and pepper. Mix well to make the dressing.
4. 4.
   Brush the vegetables with olive oil and season with salt and pepper.
5. 5.
   Grill the vegetables for about 5-7 minutes on each side until they are charred and tender.
6. 6.
   Remove the vegetables from the grill and let them cool slightly.
7. 7.
   Cut the grilled vegetables into bite-sized pieces and transfer them to a serving bowl.
8. 8.
   Pour the dressing over the vegetables and toss gently to coat.
9. 9.
   Allow the flavors to meld for about 10 minutes before serving.

Treat your ingredients with care...

• Red bell peppers — To easily remove the skin after grilling, place the grilled peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skin.
• Tomatoes — Choose ripe tomatoes for the best flavor. If you prefer a smoother texture, you can remove the seeds before grilling.
• Red onion — Slice the onion into thick rounds to prevent them from falling apart on the grill.

Tips & Tricks

• For a smokier flavor, you can grill the vegetables over charcoal instead of a gas grill.
• Add a touch of sweetness by grilling a ripe peach or nectarine alongside the vegetables and adding it to the salad.
• Customize the dressing by adding a pinch of smoked paprika or a squeeze of lemon juice for extra brightness.
• Serve the Asadillo Manchego as a side dish with grilled meats or as a topping for crusty bread.
• Leftovers can be refrigerated and enjoyed the next day as a flavorful topping for sandwiches or wraps.

Serving advice

Serve the Asadillo Manchego at room temperature to allow the flavors to fully develop. Garnish with additional fresh herbs for a pop of color.

Presentation advice

Arrange the grilled vegetables on a platter, drizzle the dressing over the top, and sprinkle with fresh herbs. The vibrant colors of the vegetables will make for an eye-catching presentation.