2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Summer is the time for holidays and outdoor activities. One of the most popular entertainments in the warm season is to get together in nature and fry meat on the grill. It turns out so delicious, well, you just lick your fingers! However, almost everyone forgets that on the grill you can cook not only juicy tenderloin, tender ribs, fish fillets and chicken wings, but also vegetables. At the same time, we can recall that nutritionists branded any fried meat as dangerous, saturated with cholesterol and harmful animal fats, a product that not only reflects badly on the figure, but also causes a serious blow to he alth. But vegetables on the grill is a completely different matter. They are both tasty and he althy, and, thanks to the correct heat treatment, they retain many useful substances and vitamins that are lost during normal cooking.
What do you need to cook vegetables on the grill? Firstly, the equipment is a special pallet, which is made of dense and durable foil. This device is placed on the grill for frying vegetables. Secondly, the products themselves and spices. As ingredients, you can use eggplant, young zucchini or zucchini, sweet bell peppers, hard tomatoes, etc. As an addition to these products, you can take fresh mushrooms, for example,champignons or white, a little tail fat, strips of bacon. And, of course, spices and seasonings for every taste: balsamic or apple cider vinegar, soy sauce, black and hot peppers, paprika, garlic and any others you wish.
Vegetables on the grill are prepared in different ways - there are many recipes, just like for cooking barbecue. However, two main directions can be distinguished: baking products without spices and baking already pickled peppers and eggplants. Which method is correct, it is difficult to say, this is a matter of taste for each individual person. One small nuance: marinade for vegetables is best prepared on the basis of olive oil with the addition of various spices. Exposure of products - 1-1, 5 hours, much less than for meat.
Vegetables on the grill require some subtleties in their preparation: as a rule, cutting consists of different products, each of which is chopped in its own way, so that they all “fit” at the same time. Potatoes are always baked separately, they will lie on the grill or tray much longer than any other vegetable. Products are cut into large enough pieces - smaller ones will simply burn. All these points must be considered.
Some people prefer to cook vegetables not on a pallet, but on skewers or a wire rack. The last two options also have the right to life, but require some skill: after all, the products now and then try to slip off the rod or fall through the cells right onto the coals. So it's best to use a pallet. And if there's no way outto nature - you can cook the same dish in the oven. The taste will be slightly different, without the characteristic smoky aroma, but it will still turn out very appetizing.
And the last thing: convinced meat-eaters can be advised to cook vegetables on the grill as a side dish for any barbecue. Perhaps you will like them so much that they will be included in your menu already as a main course.
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