Return
the tray under the grill for a few minutes until the glaze caramelises nicely.
Not exact matches
Transfer the chicken and marinade to the baking
tray and cook
under the
grill for 15 minutes, turning often and watching closely, or until the chicken is cooked through and the marinade glazes the chicken.
Brush each slice with olive oil lightly, trying not to use too much, place on an baking
tray and
grill,
under a medium heat, turning from time to time until completely soft.
Place cooked aubergine slices on parchment paper on a baking
tray and place
under the
grill on high heat for about 5 - 10 minutes until the edges get crispy.
Place the sliced vegetables, except the spinach, on a baking
tray, drizzle with the oil, sprinkle with some salt and put
under the
grill.
I doubled the recipe and did the seabass separately
under the
grill (3 mins on a baking
tray, skin up, w / oil and pepper, very hot
grill) as I did not have enough room to do it all in the casserole pot.
Place the pepper halves, skin side up, on a baking
tray and place
under a hot
grill.
Place it
under the
grill until it starts to brown evenly, you might have to turn the
tray multiple times to achieve this depending on your
grill.
Place the
tray back
under the
grill until the cheese melts and starts to brown, keep an eye on it so that it won't burn.