Griddled vegetables with feta | Jamie magazine recipes (2024)

FAQs

How to grill vegetables in a pan? ›

Combine vegetables with olive oil, salt, and pepper. Divide the vegetables by size and density, putting more dense vegetables like as carrots and potatoes into one grill pan and softer vegetables like asparagus and green beans into a separate pan. Denser vegetables will take longer to cook. Cook on medium heat.

Preheat oven to 450 degrees Fahrenheit. In a large bowl, toss the vegetables with the oil, herbs, and salt and pepper. Pour into a large jelly roll pan and bake 20-25 minutes, tossing once or twice during the cooking process. The vegetables are done when they have nice char marks and are still vibrant in color.

Keep the grill lid handy

If you're cooking small or delicate vegetables, anything sliced smaller than three-quarters of an inch, keep the cover open. If the vegetables are thicker, you'll want to close the lid to help them cook through.

Oil the Vegetables Lightly

Vegetables dry out when they hit the heat without a little oil. Before putting the veggies on the grill, toss them with a light coating of oil.

In my opinion, peppers, summer squash, onions, mushrooms, and corn are the best vegetables to grill. Cut into similar-sized pieces and skewered, they all cook at about the same rate.

The principle being that many vegetables that you would eat raw can be charred in a very hot pan with just a drop of olive oil. Vegetables that need longer cooking, hit with a blast of heat until they char, then add some water and cover the pan until they steam to tender perfection.

Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.

At face value, it's pretty straightforward: A griddle provides a flat surface for cooking heated from underneath, while a grill has grates that allow open flames to directly reach the surface of what you're cooking.

Cast iron skillets, griddle pans and grill pans with ridges all help to replicate grilled textures and flavors. No matter which pan you use, be sure to preheat it before adding your food to get a spectacular sear on your meats and veggies.

Can you cook vegetables in a pan? ›

Use a Grill Pan or Skillet: These pans have ridges that can create grill marks on your food. Just make sure it's nice and hot before you add your food. Try a Hot Skewer: A little unconventional, but you can heat a metal skewer over your stovetop flame and then press it onto your food to create grill marks.

Yes! To do so, simply add a few tablespoons of oil to a pan over medium-high heat. When the pan begins to smoke, add veggies and reduce heat to medium. Cook undisturbed until the vegetables begin to caramelize.