Grilled Veggies a la Piastra (flat grill)

2015-10-06 19.21.05

Bored with veggies?  Here is a quick way to have an exciting side dish and easy to do.  First of all, get a flat cast-iron grill (which a good investment for any type of cooking).  Get your grill really hot and let it sit there on the heat.  Cooking these veggies is not complicated science, but it is important how you handle the olive oil and the herbs, otherwise you will make everything soggy and just plain, without flavor.   Meanwhile, slice zucchini, yellow squash and peppers about  3-4 inches long and 1-2 inches wide, not too thick (about half an inch or less).  You can also slice some red onion into some fairly good-size rings and you can use any type of cap mushrooms. The idea is to put all the vegetables on a fairly dry, very hot grill with no oil and very little salt, and turn them often.  While they are cooking and sizzling, make yourself a mixture of 4-5 tablespoons of EVOO, half a teaspoon each of: fresh rosemary dry basil, oregano, dill and parsley. Add a tad of lemon juice and a pinch of Parmigiano Reggiano and whisk.  This is the mixture you are going to pour over the veggies when they are done.  Cook the veggies “al dente”; some will cook faster than others so you need to monitor them.  Spread them out in a single layer on the platter and pour the oil/herb mixture over them a little bit at a time.  The idea is to moisten but not to drown the veggies. Buon Appetito!  Ciao

One thought on “Grilled Veggies a la Piastra (flat grill)

  1. Carolyn

    Thank you Chef G!!!! This is why my veggies get so soggy – I’m coating them before they go into the pan….I’m trying this tonight! Thank you for sharing!


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