How to Make Super Quick Homemade Barbecued thrapsala with grilled vegetables

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Quick Barbecued thrapsala with grilled vegetables. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Barbecued thrapsala with grilled vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Barbecued thrapsala with grilled vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Barbecued thrapsala with grilled vegetables using 11 ingredients and 7 steps. Here is how you can achieve that.

Thrapsala (European flying squid) and vegetables, a Lenten and very tasty recipe.

Recipe by anita

Ingredients and spices that need to be Get to make Barbecued thrapsala with grilled vegetables:

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

Instructions 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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