Griddled vegetables

griddle pan charred vegetables

Fidget, it’s best that you keep your griddle pan experiments to yourself, really…

Griddled vegetables

griddle pan charred vegetables

If, like many (and certainly Fidget), you have indulged in seasonal treats and Easter eggs by the tonne, it’s time for something easy, low cal and healthy. This is not a recipe as such (mixed vegetables cooked on the griddle, you might say – big deal); more a modest suggestion for something that’s so simple and tasty you won’t be harking back to those elaborate high-load goodies.

First, choose your favourite vegetables – in the cartoon kitchen we made a medley of sweet peppers, aubergines, onions, carrots and asparagus. Wash and slice them. Brush a few pieces (enough to cover the griddle pan but not overcrowd it) with good olive oil. The brushing is key: you want a really light coat of oil so the vegetables don’t stick to the ridges of the pan, but also you get those nice charred lines. Fry for a few minutes each side until the vegetables are cooked but retain some bite. Cook the rest in batches until you have done them all.

Vegetables prepared this way are so delicious that all they need as a condiment is a drizzle more olive oil and some balsamic vinegar (plus a light pinch of salt if you choose): perfect on their own or with some nice bread for a light meal, or as a side dish for a roast.

Oh, and by the way, Fidget – nice stripes but testing the technique on the tulips was not such a great idea…