So @katherinewantsofficial fired up their NEW Phantom Prestige 500 Connected. Giddy up! ✨🔥
Serves: 2-4
Prep time: 10 minutes
Grill time: 12 minutes
Special tools: Napoleon Phantom Prestige 500 Connected RSIB
Ingredients:
2 zucchini, sliced in half
6 sweet peppers, de-seeded
6 small ripe tomatoes
2 artichokes hearts, quartered
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
4 twists black pepper
4 squid, cleaned and fins removed
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
3 slices ciabatta, rubbed with garlic butter
Garnish:
15 fresh basil leaves
3 tablespoons loose olive tapenade
1 lemon
Method:
1. Bring your Napoleon Grill to 450 degrees.
2. Toss the veggies in olive oil and grill with confidence knowing nothing sticks to the iconic wave grates
3. Toast your bread while slicing calamari every 1/4-inch 80% of the way through. This will help them cook evenly and curl up to give you some height. Toss on grill and turn when slightly charred.
4. Remove the veggies and bread when charred and cut into 1-inch pieces. Toss and adjust seasoning.
5. Head to the plate and top with grilled calamari, garnish with basil, tapenade and lemon.
lunch is ready It’s delicious It’s absolutely delicious Oh it sure is And it comes with a side recipe for lifestyle because today we are grilling on the brand new Phantom Prestige 500 connected RSI The Phantom’s luxurious matte black finish exudes style and is a showstopper in any outdoor space which Catherine happens to be a huge fan of She also likes large salads for lunch So we char up some veggies garlic bread and squid