Recipe of Quick Barbecued thrapsala with grilled vegetables

Barbecued thrapsala with grilled vegetables.

Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, barbecued thrapsala with grilled vegetables. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Barbecued thrapsala with grilled vegetables is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It's enjoyed by millions every day. They're fine and they look fantastic. Barbecued thrapsala with grilled vegetables is something which I've loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have barbecued thrapsala with grilled vegetables using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Barbecued thrapsala with grilled vegetables:

1. {Get 1 kg of thrapsala (European flying squid).
2. {Prepare 1 of tomato.
3. {Prepare 1 of eggplant.
4. {Make ready 2 of zucchinis.
5. {Get of Pleurotus (oyster) muchrooms.
6. {Make ready 1/2 cup of olive oil.
7. {Prepare 2 tbsp of mustard.
8. {Take 2 of lemons.
9. {Take of parsley.
10. {Take 2 of roasted sweet red peppers (canned).
11. {Make ready of salt - pepper.

Steps to make Barbecued thrapsala with grilled vegetables:

1. Cut open the thrapsala lengthwise, leaving the tentacles..
2. Wash them and let them strain..
3. Cut the tomato, eggplant, zucchinis and mushrooms into thick long slices..
4. Grill the thrapsala together with the vegetables turning them over from time to time so that they don't burn..
5. Meanwhile, place the oil, mustard, salt and pepper in a blender and blend. Add the lemon and blend once more until they are fully combined..
6. When the thrapsala and the vegetables are cooked, place them in a large shallow platter, thrapsala in the middle and the vegetables arranged around them and pour the dressing that you have prepared over them..
7. Finally, sprinkle with finely chopped parsley and the sweet red peppers cut into thin strips..

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