Grilling vegetables

I always had trouble with vegetables and fish in our patio’s small electrical grill. The fish would stick, and the vegetables had to be in a skewer or they’d scatter around. I’m actually a newbie on grilling, started only 2 years ago. Last week I saw this recipe over at the popular Kalyn’s Kitchen web site and I loved how her grilled veggies looked like. I was actually astonished to find out that there are special grillware pans to cook vegetables and fish like that.

I was ready to purchase one from Amazon, but in a shopping spree at our local Cost Plus World Market I found the perfect such dish: small-enough to fit in our grill (but big enough for three servings of veggies), and dirt cheap. So I bought it, and last night I cooked my first veggies on it. The veggies came out great, much better than in a skewer, because more of their surface would touch the hot bottom and get soften with a nice brown color. I served them with grilled pork chops, also marinated with parsley, lemon, lime, olive oil, mint, rosemary, sage, oregano and black pepper. Made some clafoutis too. Dinner was delicious.


Kalyn wrote on June 11th, 2011 at 10:15 AM PST:

I love your grill pan! Wonder if I can find one at World Market here. I’m going to check!

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Eugenia wrote on June 11th, 2011 at 10:42 AM PST:

Great to hear! It worked perfectly for me, especially for my small grill (pan is smaller than it feels in the picture).

Yanni wrote on June 20th, 2011 at 10:38 AM PST:

Usually, the main reason vegetables and fish stick is because the pan isn’t hot enough when you put them in.

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Eugenia wrote on June 20th, 2011 at 11:43 AM PST:

Electrical grills can’t be as hot as coal grills, and I have one of these. Also, fish, like salmon, is so tender, that will stick anyway.

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