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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:

  1. 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). 
  2. Lightly brush them with olive oil. Season them with salt, pepper and herbs.
  3. 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.