When I was on holiday in Sorento, every restaurant offered a side dish of chargrilled Mediterranean veg and it was amazing! I asked a waitress how it was prepared and I didn’t believe her when she told me how simple it was. But I tried it at home and it really is that simple!
Ingredients
Extra Virgin Olive Oil
Salt
Mediterranean veg such as bell peppers, courgette and aubergine. But you could do this with things like pak Choi, cabbage, broccoli, etc
Method
1) Slice your veg into thin slices of whatever size you like.
2) Heat a large pan until it’s very hot.
3) Lay the veg out flat on the hot pan and leave it to burn a little. Then turn the veg over and do the same on the other side. Don’t overcrowd the pan. If you can’t fit all the veg in flat at once, do it in batches. Trust the process; burning is good. The veg is done when it has black bits on both sides. If anything, the veg in the photo is underdone because I was rushing.
4) When the veg is done, turn off the heat and toss the veg in olive oil and plenty of salt. Taste it. If it’s not blowing your mind, add more salt.
Recipe by Sally/Italian chefs