Grilled Mushrooms with Sliced Zucchini and Bell Peppers

Introduction

Explore the culinary wonders of Himalayan Salt Block Grilled Mushrooms with Sliced Zucchini and Bell Peppers. Delve into the unique flavors and health benefits of this innovative dish, perfect for elevating your grilling experience.

Ingredients of Grilled Mushrooms

• 1 large Himalayan salt block
• 8 oz mushrooms (such as button, cremini, or portobello), cleaned and sliced
• 2 medium zucchinis, sliced into rounds
• 2 bell peppers (any color), sliced
• 2 tablespoons olive oil
• Himalayan Salt and pepper to taste
• Fresh herbs (such as thyme or rosemary), chopped for garnish (optional)
  
  
  

Himalayan Salt Block Grilled Vegetables

Here are detailed recipes for Himalayan Salt Block Grilled Vegetables in Continental, Chinese, and Italian styles:

1. Continental Style Himalayan Salt Block Grilled Vegetables

Ingredients

• Assorted vegetables (zucchini, bell peppers, cherry tomatoes, mushrooms, asparagus)
• 1 large Himalayan salt block
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Himalayan salt block on a grill over medium heat for about 20 minutes.
2. In a bowl, toss the assorted vegetables with olive oil, minced garlic, dried thyme, salt, and black pepper.
3. Carefully place the marinated vegetables on the heated salt block.
4. Grill the vegetables for 5-7 minutes, turning occasionally until they are tender and have a slight char.
5. Remove from the salt block and transfer to a serving platter.
6. Garnish with fresh parsley and serve immediately.

2. Chinese Style Himalayan Salt Block Grilled Vegetables

Ingredients

• Assorted vegetables (baby bok choy, shiitake mushrooms, snow peas, carrots)
• 1 large Himalayan salt block
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• Sesame seeds and green onions (for garnish)

Instructions

1. Preheat the Himalayan salt block on a grill over medium heat for about 20 minutes.
2. In a bowl, combine soy sauce, sesame oil, honey, grated ginger, and minced garlic.
3. Toss the assorted vegetables in the marinade.
4. Place the marinated vegetables on the heated salt block and grill for 5-7 minutes, turning occasionally.
5. Once the vegetables are tender, remove them from the salt block and transfer to a serving dish.
6. Garnish with sesame seeds and chopped green onions before serving.

3. Italian Style Himalayan Salt Block Grilled Vegetables

Ingredients

• Assorted vegetables (eggplant, zucchini, cherry tomatoes, red onions)
• 1 large Himalayan salt block
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Fresh basil leaves (for garnish)

Instructions

1. Preheat the Himalayan salt block on a grill over medium heat for about 20 minutes.
2. In a bowl, mix olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper.
3. Toss the assorted vegetables in the marinade.
4. Place the marinated vegetables on the heated salt block and grill for 5-7 minutes, turning as needed.
5. Once the vegetables are grilled to perfection, remove them from the salt block and arrange on a serving platter.
6. Garnish with fresh basil leaves before serving.

Enjoy these flavorful Himalayan Salt Block Grilled Vegetables, each with its unique continental, Chinese, or Italian twist!