What vegetables are good on the griddle?

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How long to cook vegetables on griddle?

Sprinkle the vegetables with salt and pepper. 2) Working in batches, griddle the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers, 7 minutes for the yellow squash, courgette, aubergine, and mushrooms, 4 minutes for the asparagus and spring onions .

Do you put oil on vegetables before grilling?

Add oil and seasonings, but go easy on the salt Give all your vegetable pieces a nice coating of oil before they hit the grill . A good everyday olive oil is a safe bet. Peanut oil or coconut oil will work too, and they'll lend different flavors to your food.

How long should vegetables be grilled for?

Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions .

What should you do to vegetables before grilling them?

And there's very little prep involved. All you really need to do is toss or brush the raw veggies in vegetable oil, and sprinkle them with your favorite seasonings . Then get them on the grill! Use grilled vegetables as side dishes, in salads, or in other recipes like casseroles or vegetarian lasagna.

What temperature should flat griddle be for grilling vegetables?

The best temperature range is between 400 and 425 degrees . While your flat top preheats… Cut your veggies of choice and toss them with oil and seasonings. Then, add a thin layer of oil to the cooking surface area, and place your veggies on the hot griddle.

Should I oil vegetables before grilling?

Grill surface should be clean and lightly coated with oil to avoid sticking (prior to heating) . Brush or drizzle vegetable oil on vegetables for added flavor and to help keep vegetables from sticking. You can also place the cut veggie pieces in a zip-loc bag and toss with the oil and your favorite spices.

What temperature do you cook vegetables on a griddle?

Heat your griddle pan inside your gas grill with all the burners turned to the highest heat. The temperature will over over 500 degrees, that's what we want. Open the lid and squirt olive oil on the pan. Carefully pour your chopped vegetables onto the heated pan, then toss with a spatula to coat with the oil.

Do you soak vegetables before grilling?

Soak vegetables in cold water for 10 minutes before grilling . This prevents them from drying out when grilled. Chop vegetables into equal-sized pieces so they cook evenly. Bigger, thicker pieces take more time to grill.

Griddled vegetables with feta | Jamie magazine recipes (2024)

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Griddled vegetables & feta with tabbouleh

With caramelised pistachios

Vegetarianv
Dairy-freedf

Nutrition per serving

Calories 215 11%
Fat 9.8g 14%
Saturates 3.4g 17%
Sugars 10.5g 12%
Salt 1.3g 22%
Protein 8.9g 18%
Carbs 20.6g 8%

Of an adult's reference intake

Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

½ a bunch of fresh oregano
½ a bunch of fresh flat-leaf parsley
2 red onions
1 large aubergine
150 g feta cheese
olive oil
3 courgettes (a mixture of yellow and green)
2 handfuls of mixed tomatoes
1 bulb of garlic
50 g shelled pistachios
2 tablespoons runny honey
extra virgin olive oil
TABBOULEH
250 g cracked wheat
1 bunch of fresh mint
1 big bunch of fresh flat-leaf parsley
½ a cucumber
1 lemon

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Light your barbecue and give the coals time to get nice and hot.
Pick the oregano and parsley leaves, peel and slice the onions into wedges, prick the aubergine all over with a fork and halve lengthways.
Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish.
Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.
Pick and finely chop the mint and parsley, then finely chop the cucumber.
Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.
Once your barbecue is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.
Chop up all the veg together, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.
Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan (do not be tempted to touch them because they will be very hot!).
After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side.
Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables.
Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.

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Recipe From

Jamie Magazine

By Jamie Oliver

Griddled vegetables with feta | Jamie magazine recipes (2024)

Griddled vegetables & feta with tabbouleh

Nutrition per serving

Of an adult's reference intake

Jamie Magazine

Ingredients

Jamie Magazine

Method

Jamie Magazine

FAQs

What vegetables are good on the griddle? ›