Before grilling them, prepare the vegetables properly!
The vegetables should first be washed under running water, and then dried very well with a clean cloth so that they do not give off steam during cooking.
At this point they should be cut into thin slices so that they can cook quickly and evenly, without risking that they remain raw on the inside.
To make this recipe to perfection, remember:
- Remove the outermost leaves of the endive and cut the head in half lengthwise
- Cut the radicchio into four parts (always lengthwise)
- After cutting them, remove all seeds and filaments from the peppers
- Remove the outermost leaves of the spring onions and part of the green stem
- Before cutting them, discard the two ends of the zucchini
- Remove the stem and the part of the stem from the tomatoes
Pay attention to cooking
The choice of support where to grill vegetables is very important for the success of the recipe: the ideal is the cast iron griddle, which distributes heat perfectly evenly over its entire surface, allowing the vegetables to cook to perfection. Also perfect for our purpose are soapstone steak pans or aluminum ones with nonstick coating.
Remember to put the vegetables to cook only when the plate is red-hot-this way the heat will seal them on the outside, allowing the juices to remain inside, preventing them from drying out too much.
To keep them from burning and sticking to the griddle, drizzle the vegetables with oil: our Chef has chosen the Farchioni selection Extra Virgin Olive Oil, which has an extremely delicate taste, characterized by a unique fresh olive fragrance, ideal for enhancing the taste of grilled vegetables, without covering it up.
Also pay close attention to cooking times: different vegetables cook differently, and it is good to check them carefully, turning them from time to time. You will know they are cooked when they begin to take on a slightly golden appearance and become softer. As they are ready, remove them from the heat and lay them on a serving plate.
