Grilled Vegetables with Lemon Zest and Chilli
As a Chinese, we are used to cooking vegetables in a few ways - steaming, stir-frying, poaching or stewing. We normally won’t eat the veggies raw except we would like to try “Western-styled” salad once in a while. Thanks to the Le Creuset grill pan (I mainly use it for grilling steaks!) at home, I could make the veggies more tasteful while preserving the crunchiness of cucumbers and hot peppers.
For the choice of veggies, better pick gourds such as cucumbers, pumpkin etc and those without leaves.
Cooking time:
40 minutes (as my grill pan is small! I need more time to finish the whole plate shown in the picture above)
Ingredients:
Lemon 1 pc
Vegetables (cucumber, eggplant/aubergine, okra, hot peppers)
Sea salt
Black pepper
Olive oil
Chilli
How to make:
Wash the vegetables, slice the cucumber and eggplant. Remove the seeds of the hot peppers and cut them into halves
In a large bowl, put in the veggies, add a generous amount of olive oil, sea salt, black pepper, chilli powder and lemon zest. Toss well
Heat the grill pan with olive oil in until piping hot. Place the veggies onto the pan and cook until the veggies softened and slightly charred. If you want to make cross grill marks, ensure the grill pan is piping hot, then simply grill the veggies one direction for a few minutes, then turn it 90 degree to grill for another few minutes
Sprinkle lemon zest on the veggies before serving
