Grilled vegetables with baked garlic sauce

2 servings

25 minutes

Grilled vegetables with roasted garlic sauce is a fragrant and colorful dish deeply rooted in Czech cuisine. Its simplicity and rich flavor make it an ideal choice for a light dinner or as a side to meat and fish dishes. Grilled zucchini, peppers, onions, and asparagus absorb smoky notes, while the delicate roasted garlic sauce with cilantro and balsamic vinegar adds a sweet-spicy depth. Rosemary gives the dish a fresh woody aroma, and spicy chili adds a hint of heat. The dish pairs excellently with rye bread and white wine, highlighting the balance of earthy and caramelized tones of the vegetables. It is a true celebration of natural flavors reflecting Czech culinary traditions with a touch of Mediterranean charm.

Energy value per serving

• Calories: 739.2
• Proteins: 9.4g
• Fats: 58.4g
• Carbohydrates: 46.7g

Ingredients

• Sweet pepper: 250 g
• Green asparagus: 70 g
• Zucchini: 250 g
• Chili pepper: 1 pc
• Cherry tomatoes: 100 g
• Shallots: 130 g
• Rosemary: 10 g
• Coriander: 30 g
• Garlic: 2 head
• Sugar: 15 g
• Olive oil: 115 ml
• Balsamic vinegar: 20 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the zucchini lengthwise and cut it into half-rings of 1.5 cm, trim the dry ends of the asparagus, and chop the pepper and onion into large pieces.

   Required ingredients:

   • Zucchini: 250 g
   • Green asparagus: 70 g
   • Sweet pepper: 250 g
   • Shallots: 130 g

2. Cut the garlic heads and chili peppers in half crosswise.

   Required ingredients:

   • Garlic: 2 heads
   • Chili pepper: 1 piece

3. Place all the vegetables on a baking sheet, drizzle with a moderate amount of olive oil and vinegar, and season with salt and pepper.

   Required ingredients:

   • Olive oil: 115 ml
   • Balsamic vinegar: 20 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Set aside two rosemary tops. Sprinkle the vegetables with the remaining rosemary sprigs and bake in a preheated oven at 250 degrees in vertical grill mode for 10 minutes.

   Required ingredients:

   • Rosemary: 10 g

5. Transfer the vegetables to a container, take out the garlic, and cover the remaining vegetables with foil.

6. Crush the garlic cloves and place them in a container; add cilantro with stems, sugar, salt, pepper, add 80 ml of olive oil and blend into a coarse crumb.

   Required ingredients:

   • Garlic: 2 heads
   • Coriander: 30 g
   • Sugar: 15 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil: 115 ml

7. Mix the vegetables with 2/3 of the sauce, arrange on plates, garnish with rosemary tips, and serve. Serve the remaining sauce in a bowl.

   Required ingredients:

   • Rosemary: 10 g