Culinary Technique - Grilling
Culinary Technique - Grilling
Grilling can be done on an iron griddle like a teppanyaki grill or in a grill pan, an electric grill or in the oven broiler if you want to use indirect heat. It’s a very simple technique and you need only be careful with the types of vegetables you use. Hard vegetables are the best suited to this type of cooking: asparagus, salsify, leeks, potatoes, pumpkin, fennel, onions and Mediterranean vegetables like eggplant, zucchini and peppers. You can grill them raw or pre-cook them in water or broth (after which you rinse them before grilling them).
Technique:
- Clean and wash the vegetables; and dry them. Keep them whole or slice them. Pre-cook them if necessary (according to the type of vegetable and your preferences).
- Lightly brush them with olive oil. Season them with salt, pepper and herbs.
- Grill the vegetables on a teppanyaki grill, in a grill pan or any contact grill if you want nice grill marks, or in the broiler.
