There are few things that taste as essentially summer as perfectly smoky vegetables fresh off the grill. But what happens when you don’t have a grill (or simply can’t bother setting up the Weber)? We’ve got your back.
For perfectly smoky vegetables minus the grill, fire up your stove instead.
① Let the gas flames char the skin of the vegetable until the entire outside is good and blackened, careful not to puncture the flesh. Whole peppers and Italian eggplants can be placed directly on top of a burner, no pan needed.
② Then pop the vegetables into a bowl and cover tightly with plastic wrap to let the steam continue cooking them (this is especially key for eggplant).
③ After about 20 minutes, simply remove the plastic wrap and all of the charred skin, and you’ll have perfectly smoky grilled vegetables for dinner.
Dress them up with olive oil, red wine vinegar, salt, pepper and fresh herbs, or go fancy and top them with a yogurt sauce, pesto or tahini and date syrup. As for that pack of hot dogs you still need to cook, well, you’re on your own there.
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