Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Colourful assortment of grilled vegetables sprinkled with fresh herbs.
Vibrant, smoky vegetables fresh from the grill, glistening with herb-infused olive oil.

Grilled vegetables

Author: Flavelo
Recipes Side Dishes
The secret to grilled vegetables lies in high heat: the sudden thermal effect caramelises the vegetables' natural sugars, resulting in a sweet-smoky flavour whilst keeping the inside crisp and juicy. This process completely transforms even simple ingredients like onions or peppers.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 140 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grill grate or griddle pan
  • Pastry brush
  • Tongs

Instructions

1 ✓

Wash the vegetables and cut into finger-thick slices or rounds.

Tip: It's worth salting the aubergine and letting it stand for 10 minutes, then wiping it dry so it doesn't absorb as much oil.
2 ✓

Brush both sides of the vegetables thinly with olive oil.

Tip: The oil layer aids heat transfer and prevents drying out, but don't soak them or they will drip onto the grill.
3 ✓

Cook on a hot grill or griddle pan for 3-4 minutes per side until beautiful grill marks appear.

Tip: Grill marks form where direct heat caramelisation occurs (Maillard reaction).
4 ✓

Transfer to a platter and salt, pepper, and sprinkle with oregano whilst still warm.

Tip: The pores of warm vegetables are open and absorb flavours better.

Recipe FAQ

Why did it turn bitter?
The vegetable or the spice (e.g., pepper, paprika) probably burnt on the grill. Season after cooking!
When should I salt?
Immediately before or after cooking. If you salt too early, it will release water and steam rather than roast.

Ingredients

  • 1 pc Courgette
  • 2 pcs Bell peppers or Sweet pointed peppers
  • 1 pc Aubergine
  • 2 pcs Red onions
  • 50 ml Olive oil
  • 1 tsp Salt
  • 1 tsp Freshly ground pepper
  • 1 tsp Dried oregano (or thyme)