It is quite possible to spoil vegetables on the grill. The zucchini will turn into a liquid mess, the mushrooms will dry out, and the pepper will burn. As a result, everyone will lean on the meat, and no one will even touch the vegetables. But for them to fly away faster than kebabs, it is enough to follow 5 simple rules – expert Dmitry Zmievsky spoke about them.
Rule #1: Selection of vegetables
Zucchini, eggplant, red bell pepper, corn, red onion and cherry tomatoes are great for grilling. Plain tomatoes will fall apart, but cherry tomatoes will retain their shape and texture.
If you want to fry the potatoes, boil them in advance. Throwing raw pieces onto the grill, you will end up with an oaky snack that is impossible to eat.
Rule #2: Cut larger
Don't be afraid to cut vegetables coarsely. For example, zucchini should be cut into thick slices, peppers into large pieces, and champignons whole.
Rule #3: Moderate temperature
If you throw vegetables on a hot grill under high coals, they will burn on the outside but remain raw on the inside. Vegetables need moderate heat, and then each piece will open up in a new way.
Rule #4: Salt after frying
In this case, the vegetables will retain their texture, and the taste and aroma will become bright and rich. If you salt vegetables before grilling, they will begin to release moisture, turning into a watery mess.
Rule #5: Oil and spices
Mix oil, garlic, salt and paprika, add a little soy sauce. In addition to these spices, you can use dried garlic, black pepper, suneli hops, thyme and lemon juice.
Remember that each vegetable roasts at its own pace. For example, corn and potatoes take a long time to cook, but tomatoes need to be removed from the grill quickly.
Before placing vegetables on the grill, warm it up and oil it.
