We are all waiting impatiently for the warm summer days and for grilling with friends. Unfortunately, the weather is not quite right, but preparing for the coming barbecue is always welcome.
In today’s article we would like to explicitly address the topic of vegetable grilling. Whether you are a vegetarian or not, there is a lot to know about the right grilling or preparing the vegetables.
A barbecue master can sing songs from the meat grilling, but how does it look with the right preparation and preparation of the vegetables? Whether as a side dish, main dish or simple decoration, the vegetables make every barbeque more attractive and appetizing. Therefore, it would be important to know and be able to know about the cooking times, cutting or marinating the vegetables.
Last but not least, the complete vitamin content of a vegetable variety is of importance, which is maintained at the correct temperature.
Cut vegetables properly
The shape has not only to do with the aesthetics of the plate, but also with the effectiveness of the preparation. It would be desirable if the tender vegetables were cooked evenly. Therefore you should cut vegetables such as zucchini, eggplant or potatoes in slices and not in cubes. Meaty and juicy vegetables can generally be cut into large slices or strips. The slices should not be thicker than 1cm, but also not too thin, so that the vegetables do not burn.
Cherry tomatoes, peppers and mushrooms can have a light, crunchy bite
Sort vegetables by cooking time
For example, if you vegetable skewers The form and cooking time of the vegetable varieties should be taken into account. Onions, zucchini and tomatoes become fast and at the same time good and therefore good for combining. Carrots, potatoes, peppers or asparagus can be prepared quickly on the grill, only after they have been pre-cooked briefly in the water.
Without precooking you can also grill the hard vegetable. For this you either have the vegetables wrapped in aluminum foil or just let the hard vegetables like sweet potatoes or carrots at low temperature.
Green asparagus would be much more delicious if you pre-cook it, but we leave it to your personal taste.
When cooking vegetables, you should always have an eye on the grill (!)
Which is the right oil
Oil is not equal to oil. When grilling, it is very important to choose a strengthened oil, which can reach a high smoke point. Rape oil fits well and does not cost much. Of course you can also take expensive and delicious oils, where the spices are even more aromatic and effective. If the grilling is planned, you could put the spices or the fresh kitchen herbs into the oil you have chosen the day before grilling. This gives you a unique herbal oil that you have already collected, which has already absorbed all the valuable properties of the herbs. The result is delicious and very healthy.
The right temperature and cooking time
Important is always the correct temperature of the grill and the correct cooking time of the different vegetable varieties. Quite simply and relatively healthy is the alternative with the aluminum foil, where the vegetables even in the own juice delicately evaporated and later grilled. For barbecuing, everyone develops his or her own feeling, which over the tasting folds. Keep the flame small and find the right one for you!
Do not forget to decorate with the plate that the eye eats with!