This is not as much a recipe as it is an invitation to embrace a whole variety of vegetables by simply grilling them on a very hot grill pan without any oil, to begin with, and then, as the veggies grill on one side, the heat “repels” them from the pan so you can flip them once. And only at the very end, do you drizzle a little olive oil over the veggies right in the pan, and they will sizzle to perfection and keep their full flavor! These grill pans are a staple in any kitchen because they just cook the veggies enough to unleash their full flavor and give them that wonderful grilled taste but not too much to have them be mushy! I like to serve grilled veggies either hot or cold. No matter what my main dish, I always find an excuse to serve more vegetables as a side dish. Veggies are not only nutritious and flavorful but they also add to the beauty of the presentation, and that’s important too!!
Here is an example of a platter of grilled veggies, just to get you started! Just picture it on that holiday buffet table! It is so versatile and is a great compliment to any entrée–How special is that?!
- Any veggies of your choice, chopped or sliced to your preference
- 1 Tbsp olive oil
- There are only 2 rules to a perfectly grilled vegetable:
- Preheat the grill pan well so that it is very hot before you start cooking.
- Place whatever veggies of one variety at a time only, in one layer.
- Then, once they are grilled on both sides, drizzle olive oil over the veggies while they are still in the pan so that they will sizzle.
- Add coarse salt right before serving.That’s it!
I like to fill a plastic squeeze bottle with olive oil and use that to drizzle oil onto the pan.
Here is the type of grill pan that I recommend!
I’m a little confused as to when you add the oil.
In the first paragraph above, you say, “And only at the VERY END do you drizzle a little olive oil over the veggies right in the pan, and they will sizzle to perfection and keep their full flavor!”
Then, farther down, you say, “Preheat the grill pan well so that it is very hot before you start cooking. Then, simply drizzle the olive oil, and place whatever veggies of one variety at a time only, in one layer. Sprinkle with coarse salt right before serving.”
Oh my goodness, Shirley, good catch!! My apologies for the confusion! This technique of mine has evolved and I had forgotten to change the wording in the instructions box. I fixed it, thanks to you! So, yes, I drizzle the olive oil over the veggies at the very end, while they are still in the pan so that they will sizzle. I hope this helps! again, my gratitude for catching my mistake! 🙂
I just made the grilled eggplant. So easy and delish. I did not know it could be this good with so little oil. Thanks
YAY Susan!! I know, right?!!! 🙂 I love that you love it!
I like your recipes very much.
I would greatly appreciate if you would mention the oven temperature in every recipe, due to its importance.
The hard part I find sometimes which level I should choose to place the baking sheet for baking and broiling?
I would appreciate if you could suggest it in you recipe.
This recipe seems to be easy, and I definitely want to try it.
Thank you Yelena! I usually specify the oven temperature and I apologize if I have omitted somewhere! I will make sure and go back to all my recipes that require an oven to double check again. This particular recipe for the grilled veggies does not. I use a simple non-stick grill pan that goes on top of the stove.