We can probably agree that one of the worst crimes against vegetables is overcooking them to a mushy, sulfurous pulp. Who wants to pick up a skewer of what was once a crisp, sharp assortment of purple, yellow, and red chunks only to find himself with a lapful of lumps the color and texture of trod-upon rotten pears?
Fear not, veg lovers, you staunch supporters, you as-of-yet unconverted: Jamie Oliver will save you.
The toothsome and energetic British cooking star braved a wet, gray rooftop to film his tips on grilling vegetables, joking, “That’s what it’s like to British: you have to make the best of all things in life, including rain and charcoal.” And how to make the best vegetables? Always “dry grill,” never brushing with oil before adding to the heat; save your EVOO for a “kiss” after the lightly grilled vegetables (yes, cooking on only one side will suffice) come off the heat. With your acid of choice and a touch of freshly ground salt and pepper, you’re good to go. To help your veg match an overall theme, add herbs that reflect your preferred ethnicity or season.
Oliver reminds us that properly treated grilled veggies will last for a week in the fridge, so try taking the taste of summer with you by throwing some in with your or your kids’ lunch. Don’t want to barbecue from underneath a raincoat like Oliver? Go charcoal-free with a pre-heated cast iron grill pan and experiment away.
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