Lots of useful tips and tricks for grilling vegetables. Not just for vegetarians. As soon as it gets a little warmer outside, the barbecue season begins again. But not only meat and sausages are grilled, but vegetables are also becoming increasingly popular.
Grilling delicious vegetables
The vegetables should be prepared gently so that they taste delicious and the healthy ingredients are preserved. Whether purely vegetarian or as a healthy side dish for grilled meat, with these tips, the vegetables will be a success at the next barbecue party. Your barbecue party is therefore also suitable for vegetarian guests.
1) Large vegetables can be placed directly on the grill
The popular classic here is definitely the whole corn on the cob, which is grilled with a little butter and salt. But you can also put asparagus directly on the grill. Eggplant and zucchini are also popular. It is best to cut them into not too large pieces and soak them in a Mediterranean marinade for a few hours beforehand. To do this, mix some vegetable oil with Mediterranean herbs. If you don’t have enough time to soak the vegetables beforehand, you can brush them with the marinade just beforehand. However, use the marinade sparingly so nothing drips into the grill. Direct grilling, therefore, works best with an electric grill. And this is great for grilling on the balcony.
2) Tasty skewers with different kinds of vegetables
Cut your favorite vegetables into bite-sized pieces and skewer them. In addition to aubergines and zucchini, peppers, cherry tomatoes or potatoes are also suitable here. If you opt for potatoes, it is best to pre-cook them in water so that they can be grilled more quickly. Rub the skewers with marinade before grilling to prevent them from burning. You can also wrap the skewers in aluminum foil. As a result, nothing drips or falls out and the skewers do not burn as quickly. The cooking time is about 20 minutes and you should turn the skewers regularly. Also, note other delicious ideas for your barbecue menu.
3) Grill the vegetables with the aluminum foil
Vegetables are particularly juicy if you grill them indirectly. That means you either wrap it in aluminum foil or put it in an aluminum tray. Especially with a charcoal grill, this method is better than direct grilling. The big advantage is that you can put whole and chopped vegetables in here. However, make sure you have enough oil so that nothing burns. Stuffed vegetables can also be grilled with this method without any problems. For example, fill giant mushrooms or potatoes with cheese or cream cheese and then wrap them in aluminum foil so that nothing can drip out.
4) Proper placement on the grill
In order for the vegetables to be really tasty, it is important to place them correctly on the grill. In principle, the middle is the hottest and the edge is the coolest. Accordingly, it is best to place peppers or garlic on the edge, for example, as they develop bitter substances if they are too hot. The aluminum bowl with vegetables, on the other hand, is best placed in the middle so that the vegetables can cook well. You can simply wrap the potatoes in aluminum foil and place them directly on the embers. Basically, it is always better to leave the vegetables a little longer instead of putting them on the grill when the heat is too high.
5) Note different cooking times
To ensure that all the vegetables are cooked at the same time, it is best to pre-cook vegetables that require longer cooking times. They are then only cooked to completion on the grill. If you don’t want to cook the vegetables first, be sure to combine vegetables with similar cooking times. Put potatoes or corn on the cob with a relatively long cooking time on the grill first and only later add other types of vegetables, which are ready more quickly.
