Jeni Wright, Eric Treuille, Le Cordon Bleu

Chargrilling

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

This technique makes use of a stovetop grill to fry vegetables so that they have an attractive striped “chargrilled ” effect.

Cut vegetables (here fennel, courgette, aubergine and red pepper) into chunks and toss them in olive oil, lemon juice, chopped fresh herbs and seasonings. Heat pan until hot but not smoking. Place vegetables on the pan and cook for 5 minutes on each side or until tender.

© 1996 All rights reserved. Published by Le Cordon Bleu.