Carrots, broccolini and rhubarb: Yotam Ottolenghi’s grilled vegetable recipes

Grilled carrots and tofu in a salty-sour sauce; charred broccolini and asparagus on a butter-bean mash doused in pepper salsa; and griddled rhubarb with burrata, peppery oil and honeyed ginger

Grilled food always brings with it an element of drama and anticipation, be that via the lick of a flame, the smoke of an outdoor barbecue or the ferocity of high-heat cooking on an indoor griddle. It evokes memories of bustling foreign markets and fun-filled barbecues, of family gatherings and summer carnivals, of sunny days and sticky, melty marshmallows. More than anything, however, it evokes joy: of deliciously cooked food made even better with its black tiger stripes and deep, smoky flavours. So here are three dishes that have grilled vegetables at their core, to be enjoyed both indoors and out.