Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 50 ml extra virgin olive oil, the juice of 1 lemon, 2 minced cloves garlic, 1 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the marinade for the seitan.

2. 2

   Add the 500 grams of seitan slices to the marinade, ensuring they are well coated, then cover and refrigerate for at least 30 minutes.

3. 3

   Prepare the salmoriglio sauce by combining the remaining 50 ml extra virgin olive oil, the juice of the second lemon, the remaining 2 minced cloves garlic, the remaining 1 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small bowl, mixing thoroughly.

4. 4

   Light your charcoal grill, aiming for a medium-high heat, and prepare the vegetables by tossing the 2 thinly sliced zucchinis, 2 sliced bell peppers, and 1 red onion cut into rings with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper.

5. 5

   Once the grill is hot, place the marinated seitan slices directly on the grill grates and cook for 3-4 minutes per side, until nicely charred with prominent grill marks and heated through, then add the prepared vegetables to the grill alongside, cooking for 5-7 minutes, turning occasionally, until they are tender-crisp and show slight charring.

6. 6

   Remove the grilled seitan and vegetables from the grill, arrange them on a serving platter, scatter the 250 grams of halved cherry tomatoes and 0.25 cup of torn fresh basil leaves over the top, then drizzle generously with the prepared salmoriglio sauce before serving immediately.