The bright, citrusy punch of fresh coriander (also known as cilantro) and the smoky char of perfectly grilled vegetables are a match made in culinary heaven. But what’s the best way to bring these two elements together for maximum flavour?
The Fresh Flavour of Coriander
Coriander leaves
offer a fresh, complex, and often described as lemony or citrusy flavour. This vibrant profile is what makes it a fantastic counterpoint to the rich, smoky taste that comes from grilling. While the seeds of the plant provide a warmer, spicier earthiness, the leaves deliver a cooling freshness that can cut through the richness of olive oil and char, brightening up the entire dish. Its ability to pair well with a wide variety of vegetables makes it an incredibly versatile herb for any barbecue or grill session.
Before the Grill: Marinades
One of the best ways to infuse vegetables with coriander's flavour is to use it in a marinade before they even hit the heat. Letting vegetables sit for at least 10-30 minutes helps the flavour penetrate beyond the surface. A simple yet effective marinade can be created by blending fresh coriander leaves and stems with olive oil, lime or lemon juice, garlic, and a pinch of salt. Some recipes also incorporate yogurt to create a creamy paste that coats the vegetables beautifully, ensuring they stay moist on the grill. This method works wonderfully with heartier vegetables like cauliflower florets, bell peppers, zucchini, and onions.
After the Grill: Dressings and Sauces
For a bolder, fresher coriander kick, dressing the vegetables after they come off the grill is the way to go. The heat from the freshly cooked vegetables will gently wilt the herbs, releasing their aromatic oils without cooking away the flavour. You can create a simple vinaigrette with finely chopped coriander, olive oil, lime juice, and a touch of honey or mustard. Another popular option is to blitz coriander into a vibrant sauce. A creamy yogurt-based sauce with coriander, lime, and garlic is a cooling accompaniment to the smoky veggies. For a pesto-like twist, blend coriander with olive oil, nuts like pine nuts or almonds, and garlic. These sauces can be drizzled over the top or served on the side for dipping.
The Perfect Finish: Fresh Garnish
Never underestimate the power of a simple garnish. Sometimes, the best way to use coriander is to simply chop it roughly and scatter it over the hot grilled vegetables just before serving. This technique provides a burst of pure, unadulterated coriander flavour and a pop of bright green colour that makes the dish look as good as it tastes. A final squeeze of fresh lime or lemon juice along with the chopped coriander can elevate the dish even further, tying all the smoky and fresh flavours together. This method is quick, easy, and preserves the delicate texture of the leaves.
Best Vegetable Pairings
While coriander is versatile, it has a special affinity for certain vegetables on the grill. Its flavour beautifully complements the sweetness of grilled corn, bell peppers (especially red ones), and red onion. It also pairs wonderfully with the earthy notes of mushrooms and eggplant, and the subtle freshness of zucchini and summer squash. Even root vegetables like sweet potatoes and carrots take on a new dimension when grilled and paired with a zesty coriander dressing. Experimenting with different combinations is part of the fun, as coriander’s adaptable flavour profile supports a wide range of produce.
