Components
- One quarter of a cauliflower
- Half a zucchini
- Half a red bell pepper
- 4 radishes
- Half a carrot
- Half a tea cup of fresh mushrooms
- 1/2 cup of Japanese pumpkin cut into medium-sized cubes
- oil according to your preference
- Add salt and ground pepper gradually to achieve the desired flavor.
Setup phase
- Remove the leaves and central stem, then break the cauliflower into small florets. Place them in a bowl and rinse thoroughly under running water. Drain in a sieve while you prepare the remaining ingredients.
- Wash the zucchini, pepper, and radishes under running water using a vegetable brush, keeping the peel intact. Remove the ends, cut the zucchini lengthwise down the middle, then cut one half in half again and slice into approximately 1 cm pieces—reserve the other half for another recipe.
- Remove the seeds and chop the pepper into approximately 2 cm squares. Slice the radishes into rounds. Peel the carrot and cut it into thick sticks. Using a damp kitchen towel, wipe the mushrooms clean and then halve each one.
- Heat a bistequeira (or a large non-stick frying pan) over medium heat. Add 1 teaspoon of olive oil and cook the vegetables in batches to ensure they all make direct contact with the pan’s surface. When stacked, the vegetables release water and steam rather than grill.
- Begin by grilling the firmer vegetables that require longer cooking (pumpkin, cauliflower, carrot, radish, and pepper); cook them for about 3 minutes until they become slightly toasted, turning them gently to caramelize all sides evenly, always brushing with olive oil each time. Finish by grilling the zucchini and mushrooms, which are more delicate and release moisture during cooking.
- Place the grilled vegetables on a platter. Sprinkle with freshly ground salt and pepper, then serve alongside Brazilian cheese fondue.
