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vegetables

Grilled Artichokes with mixed dressings

Serves 2

25 minutes

1 Mibrasa GN 1/2

 

Ingredients

  • 6 artichokes

  • 2 cloves of garlic

  • 20 parsley leaves

  • 1 1/3 c olive oil

  • 1/4 c Sobrasada

  • Salt

  • Pepper   

Method

  • Cut the stems and the tips of the artichokes and place on a bed of fine salt in a Mibrasa GN 1/2. Drizzle over olive oil and sprinkle salt and pepper to each artichoke and cook in the middle height grill for 20 minutes.

  • On the side, peel garlic, rinse parsley leaves and blend with 3/4 c of olive oil until finely chopped.

  • Mix Sobrasada paste with 2/3 c of olive oil and heat the mixture to get a rich emulsion-like texture.

  • Take the artichokes out from the oven and drizzle parsley-olive oil into two artichokes, and a little Sobrasada and oil into the other two. Leave the last two plain and cook all for another 5 minutes.

  • The artichokes should now be ready! Open each artichoke like a flower and serve on a board or a flat plate with a sprinkle of Maldon salt and ground pepper.

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aspargustomato_grilled

Asparagus with cherry tomatoes and feta

Serves 2

3 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1/3 c extra virgin olive oil

  • 1 tbs Dijon mustard

  • 1 tbs Champagne vinegar

  • 1/4 lb large asparagus spears

  • 1/4 lb cherry tomatoes

  • 2 slices of rustic bread

  • 1/4 lb Feta cheese, cubed

  • Fresh chives

  • Salt

  • Pepper

Method

  • Remove the bread crust and cut into 0.5 in cubes. Drizzle olive oil into a Mibrasa casserole dish and cook the cherry tomatoes and bread cubes for one minute. Once cooked, transfer onto another plate.

  • In a bowl, mix mustard, vinegar, salt and pepper and combine ingredients while slowly pouring in olive oil.

  • Cut off the hard parts of the asparagus. Spread the dressing over the asparagus and leave to marinate for 10 minutes. Place the asparagus on the top grill crosswise to the grids.

  • Heat a Mibrasa granite slab on the top grill. Plate the asparagus on the granite and place the tomatoes and bread on top, sprinkle with cheese and drizzle over remaining dressing.

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Stuffed baked potatoes

Serves 2

10 minutes


1 Mibrasa casserole dish

 

Ingredients

  • 2 Monalisa potatoes

  • Olive oil

  • 1/3 c cream cheese

  • 1/2 c Emmental cheese, grated

  • 1 tbs Dijon mustard

  • Salt

  • Pepper

Method

  • Cut the potatoes in half and spread over a light drizzle of olive oil on the open side of the potato and cook for 7 minutes directly on the grill. Remove the halves from the oven and set aside to cool slightly and spoon out the potato flesh leaving half an edge of skin to refill later on.

     

  • Place the potato flesh in a bowl and crush with a fork to get a rustic mash. Add salt, pepper, chopped chives, cream cheese, half the Emmental cheese, Dijon mustard and mix well. Refill the potato skins with the potato mash.

     

  • Sprinkle with remaining Emmental and cook inside a Mibrasa casserole dish for 1 minute.

     

  • Serve on a Mibrasa granite slab with Dijon mustard to the side.

     

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Focaccia with olives, grapes and rosemary

Serves 4

10 minutes

1 Mibrasa GN 1/2 

 

Ingredients

  • 3 2/3 c flour

  • 3/4 c lukewarm water

  • 1 tbs active yeast

  • 1 tsp sugar

  • 1 tbs salt

  • 3/4 c extra virgin olive oil

  • 1 garlic clove

  • 1 sprig fresh Rosemary

  • 10 black Kalamata olives, pitted

  • 15 Muscatel grapes, deseeded

  • Extra virgin olive oil

Method

  • Pre-cooking preparation: On a low heat, heat olive oil and infuse with crushed garlic and rosemary. Leave for approximately 20 minutes to infuse and cool down.
     

  • In a bowl, form a volcano with flour, salt and sugar. Dilute the active yeast into the water and pour into the center followed by the infused olive oil. Work in the ingredients well, add some rosemary and continue to work the dough on a floured surface for 5-10 minutes. Place dough in a clean bowl and work in the pitted olives and grapes. 
     

  • Spread oil onto the base of a gastronorm tray and place in the dough. Press down so the dough forms the shape of the tray, brush over olive oil and sprinkle salt and rosemary. Leave the dough to rise for approximately an hour in a warm place.

     

  • When the dough has risen, place the tray in the oven and bake for 10 minutes.

     

  • Slice the focaccia and serve with some cheese, grapes and a drizzle of olive oil.

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Pumpkin and Roquefort purÉe

Serves 2

25 minutes

1 Mibrasa casserole dish

 

Ingredients

Method

  • Roast a whole onion with the skin intact for 25 minutes, preferably at the end of service from the previous day to take advantage of using the oven’s gentle and low heat.

  • Peel the pumpkin, cut into slices and place in a Mibrasa casserole dish. Take the casserole dish out and sauté for 2 minutes outside the oven. Pour in water and return to the oven to cook for 10 minutes.

  • Cut 4 onion layers into julienne. Remove the pumpkin from the oven and add to a blender glass with the onion. Crumble in some blue cheese, blend and then season with salt and pepper to taste.

  • The texture should be creamy and have a combination of smoky, sweet and salty flavors. Garnish the dish with a bread stick, blue cheese and pumpkin seeds.

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Eggplant Involtini rolls with caprese

Serves 2

9 minutes

1 casserole dish + 1 GN 1/2 + Cage

 

Ingredients

  • 1 Eggplant

  • 2 pear tomatoes

  • 1/4 lb Buffalo mozzarella

  • 1/4 c pesto

  • ½ cucumber

  • Onion, chopped

  • Extra virgin olive oil

  • Maldon salt

Method

  • Place the whole tomatoes in a Mibrasa casserole dish and cook for 5 minutes. Remove the dish, leave to cool and then peel. 

     

  • Cut the eggplant lengthwise into thin slices. Mix half of the pesto with 1 tbsp. of olive oil and brush onto both sides of the eggplant slices. Place the eggplant slices inside a Mibrasa cage and cook for 3 minutes.
     

  • Cut the whole tomatoes and Mozzarella into slices.

     

  • Top each eggplant slice with cheese, pesto and a tomato slice. Roll altogether to form involtinis and then pierce with two soaked skewer sticks. Place the involtinis in a Mibrasa gastronorm and cook for 1 minute. 
     

  • Peel the cucumber and cut to brunoise and then mix with chives and olive oil. This will be a refreshing relish to contrast with the warm eggplant.

     

  • Serve the involtinis with refreshing cucumber relish and a drizzle of basil oil.

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Red cabbage with Tomino cheese

Serves 2

15 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 2 Tomino cheese wheels

  • ½ medium onion

  • ½ Golden delicious apple, cubed

  • 3/4 lb red cabbage

  • Olive oil

  • 1/2 c red wine

  • 1/2 c apple cider vinegar

  • 1/2 c water

  • 1 tsp chilled butter

  • 2 cloves

Method

  • Cut the onion and cabbage into julienne. Add a drizzle of olive oil to a Mibrasa casserole dish, add the onions and cook for 2 minutes on the top grill, sprinkling salt to sweat and prevent over browning. Remove the dish, add the cabbage and cook for another 3 minutes again on the top grill.

  • Take the casserole dish out from the oven and stir. Keep stirring and add red wine, cloves, apple cider vinegar and water, and leave to cook for 5 minutes.

  • Add cubed apples and season and then stir and leave to cook for 3 minutes. When the cabbage is soft and all the liquid has evaporated remove the casserole dish from the oven and add a teaspoon of cold butter.

  • Use a round mold to plate the cabbage and top with lightly grilled Tomino cheese.

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Marinated tofu with carrots

Serves 1

2 minutes

-

 

Ingredients

  • Marinade

  • 1/3 c lemon juice

  • 1/3 c Sesame oil

  • 1/3 c Soya sauce

  • 1 tbs brown

  • Demerara sugar

  • 1 tsp fresh ginger, grated

  • A few drops of Sriracha or hot sauce

  • 3/4 lb firm tofu

  • 1 large carrot, grated

  • 1/4 c cashew nuts

  • 10 chive stalks

     

Method

  • Mix grated ginger with lemon juice, sesame oil and soy sauce. Set aside 2 tbs of the mixture to use later. Mix ¾ of the mixture with brown sugar (add a few drops of hot sauce or wasabi for a hint of chilli).

  • Cut tofu into 4 pieces 1 in thick. Place the pieces in a deep dish, pour over the marinade sauce and cover with cling film. Leave to rest in the refrigerator for 45 minutes. It is preferable to repeat the process every 45 minutes for a total of 3 hours so the marinade really soaks into the tofu.
    Add grated carrots to chopped cashews, chopped chives, sesame oil, soy and the remaining lemon juice mix. Leave to the side as it will be served as a salad on top of the tofu.

  • Take out the tofu and remove any excess marinade sauce. Grill the tofu pieces on the top Mibrasa grill for less than a minute. Take a preheated Mibrasa casserole dish, add a drop of sesame oil and lay the ungrilled side of the tofu pieces. Leave to cook for 1 minute and then pour in the rest of the marinade until it reduces.

  • Plate the tofu pieces and top with carrot and cashew salad.

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Flatbread with zucchini and eggplant

Serves 2

6 minutes

1 Mibrasa casserole dish

 

Ingredients

  •  1 3/4 c flour

  •  1/2 c lukewarm water

  •  1 tsp active dry yeast

  •  1/4 c virgin olive oil

  •  ½ eggplant

  •  ½ zucchini

  •  Salt

  •  Pepper

Method

  • Dissolve yeast in lukewarm water and then pour into the center of a volcano of flour (previously mixed with salt). Knead the dough adding in olive oil. Leave to rest for 45 minutes in a warm area or near the oven.
     

  • Cut eggplant and zucchini into slices of 0.2 in. Lightly cook the vegetables on both sides directly on the grill to get the grill marks and to bring out the subtle sweet/smoky flavors produced from the vegetables’ own sugars.


  • When the dough has doubled in volume, roll it out and cut around so it fits into a Mibrasa casserole dish. Sprinkle the dough base with slices of eggplant and zucchini. Drizzle olive oil and a sprinkle of ground pepper.


  • Place the casserole dish on the top grill and cook for 5 minutes. If cooked directly on the grill, the dough should be as thin as possible and cooked for 2 minutes.


  • Serve the flatbread with grated cheese, ricotta, smoked herring, or pesto.

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Grilled eggplant with miso

Serves 2

5 minutes

-

 

Ingredients

  • 3 tbs miso paste

  • 1 tbs Mirin

  • 2 tbs maple syrup

  • 1 tbs dry vermouth

  • 2 eggplants

  • Sesame seeds

Method

  • Wash the eggplants and cut into slices about 0.8 in thick. Place straight away on the top grill so they don’t begin to oxidize. If prepared earlier, soak the eggplants in water and salt and then leave to dry on the kitchen pass.

  • Mix the remaining ingredients in a bowl and whisk to get a smooth texture.

  • Turn over the eggplant slices after 2 minutes, brush marinade sauce over and then leave to cook for another minute or two. Take the slices out from the oven and brush over another layer of sauce.

  • Plate the eggplant slices adding more sauce if desired and a sprinkle of sesame seeds.

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Naan bread with spiced salsa

Serves 4

8 minutes

-

 

Ingredients

  • For 4 pieces of naan bread

  • 1/2 c lukewarm water

  • 1/4 lb natural unsweetened yogurt

  • 2 1/2 c wheat flour

  • Salt to taste

  • 1 tsp dried baker’s yeast

  • 1 tbs butter

  • 1/4 c peach jam

  • 1 tbs apple cider vinegar

  • 1/4 c mayonnaise

  • 1 shallot

  • 2 tbs mint, chopped

  • 1 tsp powdered curry

  • 2 tbs extra virgin olive oil

  • ½ eggplant

  • ½ zucchini

  • 1 beef tomato

Method

  • Chop the shallot and mix with mint, curry powder, mayonnaise, peach jam and a dash of vinegar.

  • To prepare the dough, place all the ingredients into a large bowl and mix well until the dough takes shape. Sprinkle flour over a work surface and knead well to form a firm, elastic dough.

  • Score diagonal slits in the flesh of the eggplant and zucchini halves. Place the vegetables skin side down directly on the grill and cook for 3 minutes each side. Remove the vegetables, set aside to cool and then cut into cubes.

  • Cut the tomatoes into cubes the same size as the eggplants and zucchinis. Mix the vegetables together and drizzle with a little extra virgin olive oil and freshly ground pepper.

  • Flatten the naan dough and toast the slices for 30 seconds directly on the grill. 
     

  • Plate the naan with a spoonful of vegetables and sauce on the side.

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Creamy rice with grilled vegetables

Serves 2

45 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • 3/4 lb rice

  • 1 leek

  • 1 red pepper

  • 2 endives

  • 1 Pumpkin

  • 1 Artichoke

  • 2/3 spring green garlic heads

  • 1 red onion

  • 1 tomato

  • Cauliflower

  • Olive oil

  • Vegetable stock

Method

  • Lightly fry onions and garlic in a Mibrasa casserole dish for 20 minutes at 665ºF. Add a glass of wine or water during this stage to add flavor.
     

  • Place all the vegetables directly on the grill cooking on both sides for approximately 10 minutes depending on the vegetable. Take off the grill, remove the charred skin, cut to smaller pieces and then set aside to add to the rice later on.

     

  • Add rice to another Mibrasa casserole dish with a drizzle of olive oil and add the fried onion and garlic base. Sauté in the oven for 1 minute. Add the vegetable stock to the rice mixture and cook for 10 minutes at 665ºF.

  • Add the grilled vegetables to the rice and cook for a further 5 minutes.

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Puy Lentils with vegetables and Pecorino

Serves 2

10 minutes

 1 Mibrasa casserole dish

 

Ingredients

  • 2 shallots

  • 1 clove of garlic

  • 1 large carrot

  • 1 tomato

  • 1/2 c white wine

  • 2/3 c mineral water

  • 1/2 lb Puy lentils

  • 1/4 lb grated Pecorino

  • 1 tbs fresh coriander, chopped
     

Method

  • Preheat a shallow Mibrasa casserole dish in the Mibrasa oven. Prepare the vegetables by peeling and cutting shallots into Julienne, flatten and peel garlic, cut carrots into brunoise and lastly chop the tomatoes into concassé.

  • Add a drizzle of olive oil to the preheated casserole dish and fry the shallots with the garlic for 3 minutes in the Mibrasa. Remove, stir and add lentils, stirring the mixture gently. Add wine and reduce in the oven for 1 minute until evaporated and then top up again with 3/4 c of water.

  • Leave to cook for another 2 minutes, add the carrots, another 2/3 c of water and season. When the water has evaporated check for the texture of the lentils, if they are nearly cooked through remove from the oven. Add grated Pecorino, 2/3 of the chopped tomatoes and coriander. Stir altogether until the liquid and jus have completely evaporated.

  • Stir altogether one last time and serve to form a timbale, top with Pecorino cheese and garnish the dish with tomato concassé.

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Baked potatoes with smoked Romesco

Serves 2

18 minutes

1 Mibrasa casserole dish + 1 GN 1/2

 

Ingredients

  • Baby potatoes

  • 2 Ñoras (Spanish red pepper)

  • 2 tsp Ñora pepper purée

  • 1 head of garlic

  • 1 garlic clove

  • 2 1/4 lb roasted tomatoes

  • 25 almonds

  • 25 hazelnuts

  • 1 slice of bread

  • 1 chilli

  • Parsley

  • 3/4 c olive oil

  • 1 tsp Sherry vinegar

     

Method

  • In a Mibrasa GN 1/2 roast tomatoes with its skin intact with a head of garlic for 15 minutes. Set 1 raw clove aside for later. Roast 2 ñora peppers in the Mibrasa oven for 1 minute and toast the bread on the top grill.

  • Bake the potatoes in a casserole dish leaving the skin intact with a sprinkle of salt and cook between 6 to 8 minutes depending on the size of the potatoes.

  • To prepare the Romesco sauce, peel the tomatoes over a bowl with a strainer collecting the juice and then save for later. Remove the skin from the roasted garlic and the germ from the raw garlic. Add all the ingredients to a blender glass (or Thermomix), adding sherry vinegar to soak up the bread, season with salt and pepper, and add the smoked tomato juice from earlier. Blend the mixture well and drizzle in olive oil to create a rich emulsion-like texture.

  • Plate the potatoes whole or cut in half and serve with Romesco sauce.

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Green Padrón peppers with mozzarella

Serves 2

10 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 30 Padrón peppers

  • 1 clove of garlic

  • 1 lemon

  • Pink Peppercorn

  • Extra Virgin Olive Oil

  • 1 Buffalo mozzarella

    Leek and ash olive oil dressing

  • 3 leeks, only green parts

  • 1/2 c olive oil

  • Xanthan gum/thickener

Method

  • Take a preheated Mibrasa casserole dish and in drizzle oil and add Padrón peppers to fry for 5 minutes in the oven.

  • Cut mozzarella into slices. Mix lemon juice with chopped garlic, a pinch of pink pepper and 2 tablespoons of extra virgin olive oil. Add the mixture to the peppers and leave for another 2 minutes in the Mibrasa.

  • Plate the mozzarella slices around the peppers in the center. Drizzle olive oil around the mozzarella and a sprinkle of Maldon salt.

  • Garnish the dish with pink peppercorns, which will give an extra touch of freshness as well as a bit of color.

  • Wash the leeks and cook for 10 minutes on the top grill until toasted (but not charred). Remove the leeks and blend with olive oil, adding Xanthan and then blend again. Pour into a condiment bottle and drizzle over the dish.

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Cherry tomato salad, pesto and provolone

Serves 4

3 minutes

3 Mibrasa casserole dishes

 

Ingredients

  • 2 Provolone slices

  • 1/4 lb cherry tomatoes

  • 3 baby radishes

  • Mixed salad leaves

  • Extra virgin olive oil

  • 20 basil leaves

  • 3 sun-dried tomatoes in olive oil

  • 3/8 c pine nuts

Method

  • Toast the pine nuts for one minute in a Mibrasa casserole dish. When cool, blend with basil, dried tomatoes and 80ml of olive oil. Cut the cherry tomatoes in halves and cook with a little oil in a casserole dish for 2 minutes. Remove from the oven and continue sautéing outside of the oven.

  • Cut the radishes into thin slices and set aside for later.

  • Place the provolone directly on the top grill and cook for 20 seconds and then immediately place in a casserole dish cooking for a further minute (Add some herbs and spices to give extra flavor).

  • In a bowl dress the salad leaves with olive oil and a tablespoon of pesto. Remove the provolone from the oven and cut into quarters.

  • Plate the salad leaves, radishes and cherry tomatoes. Lay on the Provolone pieces and top with a teaspoon of pesto.

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