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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

The most prosaic titles can conceal the most extraordinary culinary revelations. Grilled vegetables are sensational fare and so easy to do that they should not be left to restaurants to profit from. Where food-writers, too frequently, gild their lilies with purple prose to sell an idea, here is one that readily sells itself without hyperbole.

Grilled vegetables? It is a functional and accurate description, but one that conceals a rich and fertile ground of opportunity, a simple tech