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HOW TO BROIL AND GRILL VEGETABLES

Many vegetables can be cooked under the broiler or in a ridged cast-iron grill pan. It’s a quick, easy, and healthy way to cook, requiring little fat, and gives vegetables a lovely smoky flavor.

Suitable vegetables

The most suitable vegetables for broiling and grilling tend to be relatively robust and reasonably fast-cooking: peppers, eggplant, zucchini, onions, fennel, asparagus, tomatoes, and mushrooms are all ideal.

Prepare the vegetables

Halve the vegetables or cut the larger ones into slices. Brush or toss the vegetables with olive oil before cooking, otherwise they will dry out and burn. You need only a light coating—too much can result in flare-ups under the broiler. Skewers are useful for threading through small vegetables or vegetable chunks before grilling. If using wooden skewers, make sure you soak them in a dish of water for 6 hours to prevent burning.

Threading vegetables onto skewers makes grilling easier.

Broiling and grilling temperatures

The grill pan or broiler must be piping hot, so preheat for 5–10 minutes before use. Do not oil the grill pan, or it will smoke. Set the heat to medium–high when you add the vegetables, and turn them at least once for even cooking. You don’t want the temperature to be too high, or they will burn on the outside without being cooked through.

Cooking times

The broiling and grilling times of different vegetables vary, so consider this if you’re planning to serve several vegetables together. Onions and eggplant take the longest time, followed by peppers, zucchini, asparagus, and mushrooms.

Don’t overcrowd the grill pan

You may need to cook the vegetables in batches so as not to overcrowd the grill pan. The vegetables should be in a single layer for even cooking, and to ensure they grill rather than steam in their juices.

Attractive ridged markings

When grilling, try to leave the vegetables in one place as much as possible before you turn them, rather than moving them around in the pan. You want to encourage charred stripes from the ridges, as they’re attractive and boost the smoky flavor. If you move the food around, the lines will not be distinct.

Marinades

For added flavor, soak vegetables in a marinade for at least 1 hour before broiling or grilling. Combine 1 cup (250 ml) of olive oil with 2 finely chopped garlic cloves, 1 tablespoon of chopped fresh herbs (such as rosemary, thyme, or oregano), and salt and pepper. Before cooking, shake off any excess marinade.