Parmesan Grilled Vegetables

Just a few steps and you’re ready to go with this flavorful, attractive, and healthy vegetable side dish

1 min read August 3, 2016

Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger

I kept wanting to test this recipe on a night that I was planning on having fleishigs for dinner and getting stuck with the six-hours-after-Parmesan rule. Hence it’s perfect for the Nine Days. You’ll love that it’s light and healthy but dairy at the same time.

INGREDIENTS

YIELDS 4–6 SERVINGS

2 zucchinis sliced
½ lb (225 g) button mushrooms (whole or sliced) or 2 portabello mushroom caps sliced
1 pint cherry tomatoes whole
2 different colored peppers sliced
1 red onion sliced
¼ cup olive oil
1 Tbsp balsamic vinegar
1 tsp soy sauce
1 tsp salt
¼ tsp pepper
½ tsp basil
½ tsp garlic powder
¼ cup grated Parmesan cheese
¼ cup panko crumbs

PREPARATION

Preheat oven to 400°F (200°C). Combine olive oil vinegar soy sauce and seasonings and toss with the veggies. Spread in an even layer on a baking sheet. Sprinkle with Parmesan and panko crumbs. Bake for 20–30 minutes.