Grilling is a great way to prepare food, especially when we try to make our meals lighter and healthier. That’s why we bring you the definitive recipe for grilled vegetables with all the tricks to make it perfect. Whether you use an iron placed on the hob, induction hob or ceramic hob, a portable electric iron or even a frying pan with virtually no oil.
It’s best to grill vegetables in batches, grouping those with similar cooking time. You should try not to stack it because it’s easier to control the cooking times required for each vegetable, given its texture and thickness.
When they are ready, we turn them with tongs so that they fry on both sides. To make this job easier, it would be better if we sort them and separate themso it will be easier to turn them over on the part that comes into contact with the hot surface or to check how they brown.
When they come to their turn, we take out the vegetables and leave them in a suitable container for the oven, that we can keep warm at about 50 or 60ºCso when we serve them they are all at a good temperature and some are cold (the ones we take out first) and others are not hot (freshly made).
After cooking all the vegetables, we place them on a large plate by combining their colors properly and pour them over them and take them to the table. a dash of olive oil and some fleur de sel crystals.
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Additional Tips
However, in order to qualify for the honors degree, it is recommended to follow some preliminary recommendations regarding vegetables which are good for all vegetables before the cooking phase. Preparing the ingredients, washing, cutting, seasoning and preparing the plate which we will use:
Recommended before grilling vegetables. heat on high heat for a few minutes, so the non-stick coating works well and our vegetables stay in place without getting caught. It is recommended to put it on when the iron is hot. a thin layer of olive oil and spread with a silicone brush. Another very practical option is to put a piece of baking paper cut to size so that nothing sticks to the surface.
Some vegetables, such as potatoes and carrots, can be peeled with a bit or paring knife. Others like zucchini, we can peel or not according to our taste. In any case, The important thing is to thoroughly wash all the vegetables that we will not peel.. Once you have done this, you should dry the vegetables with absorbent kitchen paper before placing them on the grill.
Then we will cut the vegetables as we like with a good knife or mandolin but not in very thick pieces because they won’t cook well not too thinor they may burn quickly or fall into the sea.
There are some vegetables that require more time than others, such as asparagus or carrots, which take longer to cook than zucchini or eggplant. Therefore, when grilling do it in batches according to cooking times.
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Potatoes can also be grilled, but they must be delicious. cut into one-inch-thick slices. On the other hand, farm-grown flat mushrooms can be cooked whole, while mushrooms should be cut into two or three pieces to try to make them as flat as possible.
Carrots and peppers are best in strips or sticks, while zucchini they appreciate being cut into thin slices or sheets. Onions can be cut into circular slices, making sure they are of similar size, so the flat sides can be cooked until golden brown.
we can cut the eggplants in sticks or slices, according to preferences. It is appropriate to leave it on an absorbent kitchen paper and sprinkle salt on them to release the bitter water. After a few minutes, we wash it well and dry it.
Tomatoes should be cooked separately or left until the other vegetables are almost ready, as they have a high water content. If we put it at the same time with other materials, They will release water, stopping the dry cooking that the iron assumes. and spoils the vegetables next to them.
Lettuce can also be grilled, but for this it is better to use buds or hearts of budsWe will cut it in half lengthwise and cook it on the grill for a few minutes in the middle, leaving it crispy and golden.
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.
