Recently I visited Nando’s at The Starling. One of the sides that I selected to go with my 1/4 peri peri chicken was chargrilled vegetables.
I had this before at their outlet in 1 Utama and I’m afraid I was not in the least bit impressed. The vegetables were bland and tasteless. I have also experienced horrible tasting roasted vegetables elsewhere.
To my delight, the chargrilled vegetables were well executed and they were smokey and tasty. That’s when I decided to make chargrilled vegetables at home.
I had purchased a grill pan not too long ago and I have only used it once or twice. Now it is time to bring it out to grill me some vegetables!
I had three capsicums sitting for 2-3 weeks in the fridge. I was supposed to make roasted capsicum but my plans were interrupted. So they became one of the components of my chargrilled vegetables.
I also added broccoli, onions and button mushrooms. These chargrilled vegetables can also be made very easily in the oven but I used the grill pan because I have more control over the vegetables. Besides it is easier to flip them in the pan. Of course it took a longer time as I had to grill them in batches.
But it was worth the time. I started out with the capsicums, then broccoli, onions and lastly, the button mushrooms. The mushrooms were the best as they cooked very quickly and had a very earthy smokey flavor, pretty much like what you get at a restaurant.
Once all the vegetables were grilled, I mixed and seasoned them with a generous sprinkling or salt and freshly cracked black pepper. These vegetables were really tasty with wonderful flavors.
I would definitely make this again with other combination of vegetables.