So the barbecue season has come. It has long been customary to open it in early May. Someone does this in nature, and someone in the country. Shish kebab is a favorite dish of all vacationers. This traditional, rustic dish is perfect: barbecue vegetables.
Pick your recipe
Barbecue vegetables are the perfect complement not only to barbecue, but also to various fish dishes. In this case, we are talking about fish cooked in a smokehouse or on charcoal.
What vegetables should be used for frying on the grill? This is everyone’s personal taste. Ideal to use: corn cobs, eggplant, potatoes, tomatoes, young zucchini, bell peppers and even onions. You can fry them whole. But many are cut in half or rings.
Roasting occurs, of course, on coals, and not on an open fire, as many might think. The grill should be located at least fifteen centimeters above the coals.
Before putting vegetables on a wire rack, they must be greased with butter or sunflower oil. Salt a little while roasting. Olive oil is also suitable. Some connoisseurs of rural recreation use soy sauce. If you grease vegetables with soy sauce, then you should not rush with the addition of salt.
Vegetables are laid out on an already hot grill. Roasting time largely depends on how much heat comes from the coals. On average, it takes literally 7-8 minutes. That is, for several minutes the vegetables are fried on one side, several minutes on the other.