Griddled vegetables with feta | Jamie magazine recipes (2024)

FAQs

How to cook vegetables on a griddle? ›

Drizzle olive oil on the hot plate / fry pan. Place vegetables on the grill / fry pan and cook until charred (about 1 1/2 - 2 minutes). Turn over then cook the other side until charred (about 1 1/2 minutes). Don't worry if the vegetables are a bit undercooked, they will continue to cook while resting.

To prevent food from sticking, season the griddle prior to initial use and after thorough Griddle Cleaning. This can also be referred to as a burn-in process. Avoid using too much oil, it can cause sticking and gummy issues. Wolf recommends vegetable or peanut oil for seasoning because of their high smoke points.

The best temperature range is between 400 and 425 degrees. While your flat top preheats… Cut your veggies of choice and toss them with oil and seasonings. Then, add a thin layer of oil to the cooking surface area, and place your veggies on the hot griddle.

Soft, unpasteurized cheeses like feta can contain Listeria monocytogenes, a bacterium that can cause mild flu-like symptoms in adults. The bacterium may be quite harmful to unborn babies, however, and pregnant women are advised not to consume unpasteurized cheeses.

Feta cheese made from cow's milk is an excellent source of vitamin B12 and also provides nutrients like calcium and riboflavin. In other words, there are plenty of healthy reasons to enjoy this cheese. Feta's vitamin B12 supports normal energy metabolism and helps keep the blood and nervous system healthy too.

Give your cheese a rinse to control its salt content

The addition of water will help balance out some of your feta's saltiness. The Spruce Eats recommends briefly washing your cheese under water to give the feta a mild, palatable taste. This rinsing step is beneficial if your feta comes in brine.

Put the griddle pan on the stovetop until it's smoking hot, or turn on the grill to its highest setting and line a baking tray with foil. Toss the veg in a little oil, put them on the griddle or lined tray and start cooking – they'll char pretty quickly, so stay close, tongs in hand, turning until they colour all over.

Baking is best used on liquid and semi-solid foods, such as quiches, casseroles, and cake, muffin, or bread batter. Broiling works best for thin cuts of meat, fish, or seafood, as well as tender fruit and thin vegetable strips.

Can you steam vegetables on a griddle? ›

What Are the Best Things to Steam Up on a Griddle? Steaming is best for seafood and vegetables. It cooks up ingredients nicely and completely, making every bite moist and delicious. The juices stay all locked in, making for an even cook and tender dish.

Marinate your veggies or season them with olive oil, salt, pepper and garlic powder if you'd like. Place your vegetables on the grill in a single layer. Start with corn, portobello mushrooms and onion in the back, followed by bell pepper, zucchini and yellow squash towards the front for even cooking.

If it's too hot, wait a while for the coals to cool down. Grill surface should be clean and lightly coated with oil to avoid sticking (prior to heating). Brush or drizzle vegetable oil on vegetables for added flavor and to help keep vegetables from sticking.

At face value, it's pretty straightforward: A griddle provides a flat surface for cooking heated from underneath, while a grill has grates that allow open flames to directly reach the surface of what you're cooking.