Cristina Ferrare grills up vegetables on her indoor grill pan almost every night. It’s easy and fast, and the results are so delicious—not to mention healthy. She likes to make more than she needs because she uses the leftovers for grilled panini sandwiches or vegetable burritos, chopped up with salads, or tossed into a pasta dish.

Grilled Veggies


1 bunch asparagus (about 12 to 14 stalks), rinsed and bottoms snapped off

2 zucchini, sliced on a diagonal ¼ inch thick

4 Japanese eggplant, sliced on a diagonal into ¼-inch-thick pieces

2 red bell peppers, seeded and cut into quarters

1 large yellow or red onion, peeled and sliced into round ¼-inch pieces

3 tablespoons extra-virgin olive oil

Reduced Balsamic Syrup (page 268)

Kosher salt

Fresh oregano, for garnish


Preheat an indoor or outdoor grill pan until hot. Brush the vegetables with olive oil all over using a pastry brush (you can use any combination of vegetables you like). Add the vegetables to the hot grill in batches, and keep an eye on them, since some veggies grill up quicker than others.

Arrange the grilled vegetables on a platter, and drizzle extra olive oil and reduced balsamic syrup over the top. Finish with a sprinkle of French or kosher salt and fresh oregano. Serve hot, cold, or at room temperature.


*Recipe and image courtesy of Cristina Ferrare, author of the new cookbook, Cristina Ferrare’s Big Bowl of Love.*