Mallorcan fried vegetable "Grenyal"
with asparagus, mushrooms, cauliflower and red pepper
In this Mallorcan dish the overall concept is to cook the vegetables 'al dente'. It's tasty and nutritious and uses a selection of seasonal vegetables in combination with the aromas of dill and garlic.
Sweet paprika powder
Cayenne pepper powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the potatoes and cut them into slices of half a centimeter. Mix the potatoes with 2 tablespoons of oil in a bowl. Season to taste. Spread the slices on a baking sheet and bake them in the oven for 15 minutes or until golden brown. Turn the potatoes around halfway through the baking.
Wash all the vegetables. Cut the artichokes into quarters. Peel the onion and it into wedges. Cut the spring onion into halves. Remove the tough ends of the asparagus stalks, and cut the rest in large pieces. Cut the cauliflower into small florets. Cut the tomato into wedges. Cut the mushrooms into quarters and the pepper into thick strips. Peel and thinly slice the garlic.
Heat 3 tablespoons of oil in a frying pan or greixonera (Mallorcan clay bowl) and sauté the garlic and cayenne for a few seconds. Add both types of onions, the artichokes, the cauliflower and the pepper. Sauté everything for another 2 minutes. Reduce the heat, cover the pan and let it cook for 8 minutes while stirring occasionally. Add the mushrooms, asparagus and tomatoes. Cover the pan again and let it cook for another 5 minutes. Season to taste and add the chopped dill and paprika powder.