Ottolenghi Shares Techniques for Chargrilled Vegetable Flavor Without a Barbecue

Renowned chef Yotam Ottolenghi has revealed his tips for achieving the smoky, chargrilled flavor of vegetables without the need for an outdoor barbecue. In his latest cooking advice, Ottolenghi explains how home cooks can use common kitchen equipment like a griddle pan, gas flame, oven, or induction hob to create restaurant-quality chargrilled vegetables.

The key, according to Ottolenghi, is using high heat to replicate the effect of grilling over an open flame. For tender vegetables like asparagus, he recommends placing them directly on a preheated griddle pan. Denser vegetables such as broccoli benefit from a quick blanch before being charred on the hot surface.

When it comes to aubergines (eggplants) and root vegetables, Ottolenghi suggests a two-step process. "Chargrill aubergine slices and root vegetables on the pan first, then finish them in a hot oven," he advises. For an extra smoky flavor, whole aubergines can be blackened over a direct gas flame before peeling and using in dishes.

Why this matters: Ottolenghi's accessible chargrilling techniques allow home cooks to enjoy the flavors of summer barbecuing year-round, without the need for outdoor space or grilling equipment. His expert tips make it possible to enhance everyday vegetables into restaurant-worthy dishes using common kitchen tools.

While creating chargrilled vegetables indoors can produce delicious results, Ottolenghi cautions that the high-heat methods will generate smoke. He recommends opening windows and using ventilation when cooking vegetables using these techniques. With a little preparation and the right equipment, home cooks can follow Ottolenghi's advice to add a smoky, grilled taste to their favorite vegetables, rain or shine.

Key Takeaways

• Ottolenghi shares tips for chargrilling veggies without a BBQ
• Use high heat on griddle, gas flame, oven to replicate grilling
• Blanch dense veggies before charring, finish aubergines in oven
• Techniques allow year-round smoky, grilled flavors at home
• Expect smoke, open windows and use ventilation when cooking