Cooking vegetables directly over charcoal transforms them completely. High heat and live fire bring sweetness, smoke and deep caramelisation that elevate simple ingredients into something rich, savoury and full of texture.
This combination of broccoli, peppers and aubergine is cooked directly over glowing charcoal on a handcrafted steel Blok grill, allowing the vegetables to blister, soften and char while retaining freshness and bite.
The intense heat of live fire cooking creates crisp edges and smoky flavour while preserving the natural sweetness of the vegetables themselves. Finished simply with olive oil, sea salt and a squeeze of lemon, this is uncomplicated fire cooking at its best.
Perfect as a side dish or as part of a wider outdoor feast, these vegetables work beautifully alongside grilled meats, seafood or flatbreads.
Ingredients
Serves 2 to 4
1 aubergine, sliced
1 red pepper, halved
1 yellow pepper, halved
Tenderstem broccoli
Olive oil
Sea salt
Freshly ground black pepper
Lemon wedges
Preparing The Grill
Prepare your Blok grill for medium to high direct heat cooking using quality lumpwood charcoal.
Allow the charcoal to burn until evenly hot with a light coating of white ash across the surface.
Method
Lightly coat all vegetables with olive oil and season with sea salt and black pepper.
Place the peppers skin side down directly over the hottest part of the grill until blistered and lightly blackened.
Cook the aubergine slices directly over the charcoal until softened with dark caramelised grill marks on both sides.
Add the broccoli towards the end of cooking, turning regularly until lightly charred but still vibrant and fresh.
Transfer to a serving platter and finish with lemon juice and additional sea salt before serving.
Fire Notes
Vegetables benefit from aggressive heat and direct contact with the grill surface. Slight charring and blistering are essential for developing sweetness and smoky depth when cooking over charcoal.
The steel cooking surface of a Blok grill creates strong caramelisation while retaining consistent cooking temperatures.
Serving Suggestions
Serve alongside grilled fish, steak, flatbreads, whipped feta or herb yoghurt.
Recommended Blok Setup
This recipe works particularly well on the Blok Naka and Naka Wide grills where the wider cooking surface allows different vegetables to cook simultaneously over varied heat zones.
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Charred Broccoli, Peppers & Aubergine Over Charcoal
Cooking vegetables directly over charcoal transforms them completely. High heat and live fire bring sweetness, smoke and deep caramelisation that elevate simple ingredients into something rich, savoury and full of texture.
This combination of broccoli, peppers and aubergine is cooked directly over glowing charcoal on a handcrafted steel Blok grill, allowing the vegetables to blister, soften and char while retaining freshness and bite.
The intense heat of live fire cooking creates crisp edges and smoky flavour while preserving the natural sweetness of the vegetables themselves. Finished simply with olive oil, sea salt and a squeeze of lemon, this is uncomplicated fire cooking at its best.
Perfect as a side dish or as part of a wider outdoor feast, these vegetables work beautifully alongside grilled meats, seafood or flatbreads.
Ingredients
Serves 2 to 4
Preparing The Grill
Prepare your Blok grill for medium to high direct heat cooking using quality lumpwood charcoal.
Allow the charcoal to burn until evenly hot with a light coating of white ash across the surface.
Method
Lightly coat all vegetables with olive oil and season with sea salt and black pepper.
Place the peppers skin side down directly over the hottest part of the grill until blistered and lightly blackened.
Cook the aubergine slices directly over the charcoal until softened with dark caramelised grill marks on both sides.
Add the broccoli towards the end of cooking, turning regularly until lightly charred but still vibrant and fresh.
Transfer to a serving platter and finish with lemon juice and additional sea salt before serving.
Fire Notes
Vegetables benefit from aggressive heat and direct contact with the grill surface. Slight charring and blistering are essential for developing sweetness and smoky depth when cooking over charcoal.
The steel cooking surface of a Blok grill creates strong caramelisation while retaining consistent cooking temperatures.
Serving Suggestions
Serve alongside grilled fish, steak, flatbreads, whipped feta or herb yoghurt.
Recommended Blok Setup
This recipe works particularly well on the Blok Naka and Naka Wide grills where the wider cooking surface allows different vegetables to cook simultaneously over varied heat zones.
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