I think last night may be the last time we are going to want to use the oven to roast vegetables. I am looking at something like this:
to grill things like cauliflower florets, fingerling potatoes.
I have a square Charcoal Companion non-stick perforated grill pan, but it is a pain in the neck to clean. And I have a feeling that the Williams-Somoma mesh pan is going to be even harder to clean, which means I wouldn't want to use it very often. Any owners of it out there?
I normally roast vegetables in the oven in heay duty jelly roll pans, highest temp about 425. Maybe I should just dedicate one of these to grilling? We have both charcoal and gas grills.
Thanks for any thoughts you may have on this.
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