Roll-cutting

This is rather like diagonal slicing but is used for larger, rounder vegetables such as courgettes, carrots, aubergines or silk squash. As with diagonal slicing, this technique allows more of the surface of the vegetable to be exposed to the heat, thereby speeding up the cooking time. Begin by making one diagonal slice at one end of the vegetable. Then roll it 180 degrees and make the next diagonal slice. Continue in this way until you have chopped the entire vegetable into evenly sized, somewhat diamond-shaped pieces. This method also gives the vegetable an attractive shape that enhances the visual appeal of the dish.