Grilled Vegetables with Parsley Dumplings
Grilled seasonal vegetables with parsley dumplings is an excellent simple dish to prepare for large dinners or potlucks.
Grilled seasonal vegetables with parsley dumplings is an excellent simple dish to prepare for large dinners or potlucks.
- 1 onion chopped
- 1 egg beaten
- 2 teaspoons baking powder
- 2 tablespoons olive oil
- grilled vegetables
- 5 cups seasonal vegetables chopped in 1 inch chunks (i used carrots, potatoes, zucchini and broccoli, but it can also be great with sweet peas, cauliflower, eggplant, sweet potatoesetc.)
- 3 cloves garlic coarsly chopped (or large chuncks)
- 2 tablespoons herbs de province (or an equal mixture of thyme, rosemary, and basil)
- .5 teaspoons salt
- parsley dumplings
- 1.5 cups flour (white, or evenly split between whole wheat and white)
- 1 cup parsley finely chopped
- .5 teaspoons salt
- 1 cup milk (any milk substitute or yogurt will do and adding a bit of cream to the milk will increase richness)
- .25 teaspoons black pepper freshly ground
- Carbohydrate 53.2989833333334 g
- Cholesterol 43.276 mg
- Fat 2.91462666666667 g
- Fiber 2.06331336338123 g
- Protein 3.74627 g
- Saturated Fat 0.718480666666667 g
- Serving Size 1 1 Serving (227g)
- Sodium 183.480866666667 mg
- Sugar 51.2356699699521 g
- Trans Fat 0.310512666666667 g
- Calories 241 calories
Step-by-step
- Preheat oven to grill setting at 350 degrees
- Mix all grilled vegetable ingredients and place in a 9 inch square casserole dish and place on upper level of the oven.
- cook for 45 minutes to 1 hour, stirring every 15 minutes to prevent it from burning, until fully cooked.
- Mix flour, parsley, baking powder, salt and pepper
- Mix milk and egg
- Mix dry and wet ingredients
- Remove vegetables from the oven and place large spoonfuls of batter over them to nearly cover the entire platter (its okay if there are spaces)
- Bake (change oven setting) for 15 minutes, or until brown and toasty.
- Eat up!
Combining roasted vegetables with drop dumplings creates severe textural conflicts during freezing because high-moisture produce like zucchini releases excess water upon thawing, turning the surrounding batter into a soggy paste. When attempting to freeze this dish ahead, the vegetables and raw batter must be stored separately, assembling the components only after a complete thaw and before the final baking stage.
- Bake the vegetable base in a 9-inch square glass or ceramic casserole dish at 350 degrees Fahrenheit, stirring strictly every 15 minutes to distribute surface heat evenly and prevent the garlic chunks from turning acrid.
- Judge the doneness of the vegetable mixture by piercing a potato chunk with a paring knife; the metal should slide through the center with zero structural resistance before any dumpling batter is applied.
- Keep the mixed dumpling batter resting at room temperature for no longer than 10 minutes prior to spooning, because baking powder activates immediately upon liquid contact and loses its leavening power rapidly.
- Store baked leftovers in an airtight container in the refrigerator for a maximum of 3 days, as the fresh parsley content begins to oxidize and develop an off flavor past this threshold.
- Reheat refrigerated portions in a conventional oven at 325 degrees Fahrenheit for 20 minutes rather than using a microwave, which destroys the crisp exterior of the browned dumpling crust.
Proper moisture management dictates whether this dish retains its structural integrity. Temperature control ensures the exterior achieves a golden crust without scorching the delicate herbs folded inside the batter.
