The Kitchen · Kitchen Basics
Charred Garden Vegetables
From The Kitchen · a prep-ahead staple
I almost always make extra grilled vegetables because they become the foundation for lunches throughout the week.
Scale
Ingredients
- 2 zucchini
- 2 yellow squash
- 2 red peppers
- 1 eggplant
- 1 red onion
- Extra-virgin olive oil (for tossing, plus a drizzle to finish)
- Sea salt & black pepper
- A pinch of dried oregano (optional — go light)
- Fresh parsley, chopped, to finish
Method
- Slice the vegetables into large, even pieces.
- Toss with olive oil, salt and pepper — and just a pinch of oregano, if you like.
- Grill over medium-high heat until lightly charred and tender.
- Arrange on a platter and finish with a generous drizzle of good olive oil, a little more sea salt and pepper, and a scatter of fresh parsley.
No grill? Char them under the broiler or in a hot cast-iron pan; a very hot oven (450°F) roasts them beautifully too.
Storage: Keeps refrigerated for up to 4 days.
Gina's tip
Season lightly going onto the grill, then do the real finishing once they're off the heat — a generous drizzle of good extra-virgin olive oil, flaky salt and pepper. That last drizzle is where the flavor lives.
Coach's Note
Make far more than you think you need. Cooked vegetables in the fridge are the single best decision your future self will thank you for.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina