Once in a while I crave some food, and sooner or later, the craving becomes an obsession, which in the last few weeks, has been chargrilled veg.
As confessions go, it’s way up there with ‘Confessions nobody really cares about’, but I mention it to you, because every time I share the photos of the results of my latest
grilling obsession with family and friends, I’m always asked for the recipe.
And that’s the thing; there is no recipe as such. All you need to do is get some root or brassica vegetables, sprinkle with olive oil, salt and pepper and shove in the grill.
However, for those who would like a more detailed recipe, here goes:
- Get some vegetables
- This is what I had in the fridge: courgettes, broccoli, Brussel sprouts, sugar snap peas
- Cut the vegetables in bitesize pieces
- Put the vegetables in hot water and cook for about 45 secs to 1 minute (you can skip this bit if you like your veg extra crunchy – I sometimes do)
- Do not allow the vegetables to boil. You just want them ‘just right’. Think al dente
- Drain the pot
- Return the drained vegetables to the heat for about 10 secs
- Drain again (essentially, we’re trying to make the vegetables as water-free as possible)
- Sprinkle the vegetables with olive oil, black pepper and salt
- Cover the pot and give the vegetables a good shake (you may need to drain again)
- Place the vegetables under the grill for about seven minutes (adjust to taste)
- As you can see, I like mine pretty chargrilled.
And here’s the filtered version (thank you VSCO CAM). I prefer my #nofilter photo, but hey, each to their own. 😉
Eat on its own or serve with a main meal of your choice.
I sometimes have my chargrilled vegetables with my very own homemade ‘luxury yoghurt pot’.
- Plain yoghurt (I used soy yoghurt)
- Chocolate powder
- Layer a glass with oats
- Top up with yoghurt
- Layer with chocolate powder
- Add a layer of mixed seeds (optional)
Here’s mine (complete with my grubby hand marks on the glass #nofilter)
As all that wasn’t enough, I’ve been scoffing my face with persimmon (also known as sharon fruit), another obsession of mine.
And how do you do your vegetables?