GRILLED ZUCCHINI, TOMATOES, MUSHROOMS, AND ONIONS:
I ate this dish a lot in Spain. I probably could've eaten it every day. The picture above is from my last dinner in El Escorial. We ate dinner at Asador Del Rey, which is right next to the hotel we stayed in. It's also owned by the same guy, who we've nicknamed, "The Most Interesting Man in the World."
The dish that I ordered was not on the menu, but they were glad to make it for me. As you can see, I had my fair share of beer and sangria. Also, in order to fuel my carb addiction, although for the normal person this would not be necessary, I ordered fries as well.
Anyways, the terrace looks out to El Escorial, a beautiful monastery and palace that was once the summer resort of the Spanish kings. The sun was setting, and my last dinner in Spain couldn't have been better. We snuck off while waiting for our food to snap some pictures of the monastery in the sunset (see below). Once we finished dinner, we headed over to the Nacho Loco for our last night at our favorite dive bar in El Escorial.
2 medium zucchini, sliced
1 large eggplant, sliced
2 large tomatoes, sliced
4 portabella mushroom caps
1 red or green bell pepper, sliced
1 large sweet onion, sliced
4 cloves garlic, chopped
2 tbsp. olive oil + more for greasing
1/4 tbsp. garlic salt
Black pepper, to taste
Crushed red pepper, to taste
Total Cook Time: 25 minutes.
1. Place a large sheet of foil (or a veggie grill rack) on grill. If using foil, just coat it with olive oil. If using grill rack, spray it with nonstick cooking spray. Preheat the grill.
2. In a large bowl, combine all other ingredients. Toss to coat.
3. Place all the veggies on the grill. Add seasoning as desired. Cook on medium to high heat until the veggies are cooked through and charred, but not mushy, anywhere from 10 to 15 minutes (depending on the grill). Serve with fries, rice, or pasta.