Most people think only of meat when they think barbecue. But Sam Chablani, barbecue maestro formerly of Fat Lulu’s, says, “There are so many magical vegetables that pick up phenomenal flavours with charcoal.” In his words, here are his favourite greens for grilling.
1. SWEETCORN. No oil, no salt, just the natural sugar of the sweetcorn and the robust char from the coals.
2. JUMBO GREEN ASPARAGUS. Season heavily with salt and oil and just get them black. You’d be surprised how well asparagus takes to high heat cooking.
3. OKRA. Now I know what you're thinking. Who wants to eat that slimy stuff off the grill? In Vietnamese cuisine, grilled okra marinated in a sambal is a local favourite as the grill and spices just completely negate the gooey stuff.
4. HONGKONG KAILAN is probably one of the most underrated vegetables for grilling. Charring raw kailan leaves over the grill briefly and then letting them rest in a warm area to crisp up will make you question why you didn't think of this earlier.