Are you looking for a tasty vegetable side dish? Then look no further! I think this is one of my favourite ways to prepare vegetables. I also like steaming and stir frying, but there’s something about the charred flavour by using a grill pan that just shouts summer-BBQ-holiday-goodness to me.
Lightly coat the vegetables (in this case bimi) with olive oil, the easiest way to do this is to toss them in a large bowl with a small drizzle of olive oil, not too much! Heat up your grill pan (or cast iron skillet) until a drop of water evaporates instantly if you sprinkle it on and add the vegetables in 1 layer.
Grill on all sides until charred, it will take about 5-6 minutes in total. If you see that the tops are burning too quickly then hang them over the side so the stems can continue to cook.
When ready, layer them on a plate, season straight away with coarse sea salt. Drizzle some crispy chili oil over the top (or just a squeeze of lemon is amazing too) and you’re good to go!
Grilled Bimi with Crispy Chili Oil
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Loading...Ingredients
- 200 g bimi (or other vegatable of choice, see notes)
- Drizzle of olive oil
- ± 1 tsp coarse sea salt
- ± 2 tsp crispy chili oil, store bought or homemade
- Optional if you don't have chili oil: a squeeze of lemon
Instructions
Lightly coat the vegetables (in this case bimi) with olive oil, the easiest way to do this is to toss them in a large bowl with a small drizzle of olive oil.
Heat up your grill pan (or cast iron skillet) until a drop of water evaporates instantly if you sprinkle it on and add the vegetables in 1 layer.
Grill on all sides until charred, turning ever 1-2 minutes, it will take about 5-6 minutes in total.
If you see that the tops are burning too quickly then hang them over the side so the stems can continue to cook.
When ready, layer them on a plate, season straight away with coarse sea salt.
Drizzle some crispy chili oil over the top (or just a squeeze of lemon is amazing too) and you’re good to go!
Notes
There are loads of vegetables you could grill this way, for example courgettes, peppers, broccoli, aubergine, fennel, what ever you fancy!
