Griddled Mixed Vegetables

Do you own Cast Iron cookware? If not, I recommend you look into purchasing a few pieces. Get a griddle first. You can buy them two-sided. One side is a smooth surface, the other side has ridges. I would also recommend a large deep frypan.

Cast Iron cookware is not at all expensive, just shop around a little. I got my griddle and frypan for about ten dollars each and believe me it was worth the investment. Cast Iron is much more versatile than aluminum or Teflon. You can cook on the stovetop with it or dunk it into the oven. And I believe it is a healthier cooking surface. Getting a little extra iron in your diet is usually not a bad thing – unless of course you suffer from Hemochromatosis (look it up). The only drawback to Cast Iron is that it requires a little more care than other cookware – to prevent rusting – and it’s heavy.

If you don’t have Cast Iron right now you can make this recipe on your outdoor grill (yes even in winter) and it will come out just fine.

Griddled mixed vegetables are a thing of beauty – and good for you. You can griddle just about any vegetable, but some work better than others, at least for visual appeal. Red, green and just about any other color peppers are the best. Green and yellow zucchini are excellent. Asparagus (but only in the spring). * Thick slices of ripe tomatoes are sublime. Well cleaned leeks. Endive.

Once you get those char lines on those vegetables it’s all good. I love char lines on food. I don’t know why.

Need this
Mixed fresh vegetables of your choosing
Olive oil
Salt
Ground black pepper
Dried oregano (optional)

Do this
Slice up your veg to whatever sizes you desire (though thicker pieces tends to work better)

Brush a little olive oil all over your cooking surface then put a high heat under it.

Carefully line the griddle with the cut up veg, cut side down or skin side down -doesn’t matter – but try to keep it uniform for all the vegetables.

Griddle until you see well defined char lines on the veg.

Now turn the vegetables over and griddle the other side the same way.

When the vegetables are done remove them from the griddle and onto a large serving dish. Allow the veg to cool for at least 15 minutes.

Dress the griddled vegetables with olive oil and mix well then hit it with some salt, ground black pepper and the dried oregano – if using.

Refrigerate until serving.

Serve straight up or with your favorite Ranch dip.

Serves 4. My cost approx. $ 6.65 total – about $1.67 per serving.

*I’m a big advocate of eating with the seasons. Asparagus is a spring vegetable. GMN