As I still don’t have an easy to access grill I am still finding ways to “grill” food inside. Instead of heating up the broiler, as for the “grilled” tuna, this technique utilizes your stove top. In this case a cast-iron skillet is needed so you can get the heat required to create those nice dark specks on the outside of your veggies. A non-stick skillet isn’t safe to heat to the high temperatures needed and I have a feeling the veggies would stick to a stainless steel skillet. Be forewarned this technique did create a bit of smoke in the house so be sure to have your stove hood on turbo speed while you’re cooking.
I highly recommend marinating the veggies before you cook them for some added flavor, however, they will be fine if you just season then with herbs & spices. It is best to slice the vegetables thinly. Good veggies for this technique include: summer squash, eggplant, peppers, tomatoes, onions and okra.
- Marinate the veggies* for 5 minutes. Place a cast-iron plan over medium heat. When pan is heated brush with canola or safflower oil.
- Cook veggies in batches, approximately 5 minutes per side. Drizzle with marinade periodically. If things start to get too smoky add a few tablespoons of water to the pan to cool it down a little. Don’t add too much water else you’ll end up with “boiled” veggies. Make sure each vegetable is in contact with the bottom of the pan and not on top of the other vegetables. You’ll probably have to cook in batches.
*I used a Mexican-inspired marinade and these were some of the best vegetables I’ve had in a while! Combine 2/3 cup beer, 2 Tablespoons lime juice, 1/2 teaspoon salt, 1 grated or crushed clove garlic and 1/2 teaspoon ground chile powder.