Grilled vegetables done right

Grilling is perhaps the most delicious way to prepare vegetables. Why? It adds loads of taste and texture. You can eat grilled vegetables hot and/or cold and the addition of the grill stripes make it even more enticing.

Which vegetables can you grill?

Eggplant, zucchini, paprika, fennel, parsnip, celeriac - basically all firm vegetables can be grilled. Even a juicy tomato can be grilled - not too long otherwise you run the risk of it becoming soup. Just 10 minutes in the oven and you have a delicious base for a salad. Another option is to halve a tomato and sprinkle with some thyme and coarse sea salt before grilling. A wonderful accompaniment to a steak.

With bitter vegetables, the bitterness decreases slightly after grilling. That’s how to create a delicious tasting chicory. Alternatively, pick some radicchio leaves (that round red lettuce) and grill them quickly. Then stir that through a risotto, sprinkle with grated Parmesan cheese and balsamic vinegar ... fantastic!

Grilling vegetables in the oven
Preheat the oven to 200 degrees.
Coarsely dice or slice the vegetables. Pour some olive oil into a dish and add herbs, such as thyme or oregano, and garlic. Line a baking tray with baking paper and spread the vegetables across it. Brush the vegetables with the seasoned olive oil. Grill the vegetables until tender, about 15 minutes.

Grilling vegetables in the grill pan
Grill a few slices of courgette, eggplant, and some thinly sliced fennel. Mix olive oil, lemon juice, a touch of garlic and salt & pepper and spread over the grilled vegetables. Great with a ball of buffalo mozzarella or some lettuce leaves.

How about grilled chestnut mushrooms marinated after grilling in some olive oil, lemon, garlic, and parsley? Bon appetit!

These are just a few great examples of tasty dishes you can make with grilled vegetables. Which one will you prepare tonight?