I’ve had a busy few weeks on the grill. And none of this outside BBQ business, it’s all been happening from the comfort of my kitchen. Since I received an OptiGrill+ to play with from the good folks at Tefal, I’ve been slightly obsessed with grilling my vegetables.
So far I’ve had a go at crispy toasted sandwiches, veg and haloumi skewers, vegie burger patties, grilled veg salads – it’s basically been an excuse to eat a healthy stack of veg each night.
Cooking up chargrilled meals is my new favourite thing.
After an inspiring class at Cornersmith where we made big batches of miso and tofu from scratch, I’ve been on the hunt for ideas to use the huge tub of miso I took home, that will be ready to eat in six months. Some ideas I’ve got in mind are adding miso to pesto, giving homemade burger patties or veg sausage rolls a flavour boost and popping a little into mashed potato.
Another simple way to use miso is to mix it with butter (or in my case, dairy-free butter) and lather slices of pumpkin, before popping them on the grill. YES.
Tip: Cut off the skin if you’re not a fan. Serve the char-grilled pumpkin with rice or add it to a green salad.
- 500g pumpkin wedges
- 2 Tbs dairy-free butter
- 1 Tbs miso
- 1 Tbs parsley
- Sesame seeds
- Add the dairy-free butter, miso and parsley in a bowl and mix thoroughly. Set aside in the fridge.
- Cut the pumpkin wedges into 1cm slices and heat a grill pan or sandwich press.
- Generously brush the miso butter onto both sides of the pumpkin.
- Cook until softened and covered in chargrill marks.
- Sprinkle with sesame seeds and serve.
Hit me up with your tips folks – what’s your favourite veg to grill?
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