Grilled Veggie Steaks With Corn And Zucchini Pancakes Recipe

About this recipe

A hearty vegetarian dinner featuring grilled marinated veggie steaks, tender corn, and crispy zucchini pancakes. Perfect for those seeking a flavorful and satisfying meat-free meal.

Ingredients

• 100 g Garlic - Single Clove
• 1 ltr Bertolli Extra Virgin Olive Oil
• 125 g Portobello Mushroom
• 250 g Zucchini Green
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. Combine long red chili pepper, grated fresh ginger, minced garlic, and olive oil in a large shallow dish. Add thick slices of portobello mushrooms and coat them well in the mixture. Let marinate for 15 minutes.
2. 2. Heat an oiled grill pan or outdoor grill over medium-high heat. Cook the marinated portobello mushrooms until tender and slightly charred, about 4-5 minutes per side. Remove from heat and let rest, loosely covered with foil, for 5 minutes.
3. 3. Place the corn on the grill and cook, turning occasionally, until tender and slightly charred, about 8-10 minutes.
4. 4. For the zucchini pancakes, grate the zucchini and squeeze out excess moisture using a clean kitchen towel. In a bowl, mix the grated zucchini with a tablespoon of flour, a pinch of salt, and pepper. Divide the mixture into four portions.
5. 5. Heat half the butter in a large skillet over medium heat. Add the zucchini portions to the skillet, flattening them with a spatula to form pancakes. Cook until golden brown on both sides, about 3-4 minutes per side. Repeat with the remaining butter and zucchini mixture.
6. 6. Spread the grilled corn with the remaining butter. Serve the grilled portobello steaks alongside the zucchini pancakes and buttered corn for a complete meal.