Summer is the time for vacations 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’ll 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 health. But vegetables on the grill are a completely different matter. They are both tasty and healthy, and, thanks to the correct mode of heat treatment, retain many nutrients and vitamins that are lost during ordinary cooking.
What does it take 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, bell peppers, hard tomatoes, etc. As a complement to these products, you can take fresh mushrooms, for example, mushrooms or porcini, a little fat tail, strips of bacon. And, of course, spices and seasonings for every taste: balsamic or apple vinegar, soy sauce, black and hot pepper, paprika, garlic and any others according to your desire.
Vegetables on the grill are prepared in different ways - there are many recipes, about the same as for making barbecue. However, two main areas can be distinguished: baking products without spices and baking already pickled peppers and eggplant. Which method is correct, it is difficult to say, it is a matter of taste for each individual person. One small caveat: vegetable marinade is best prepared on the basis of olive oil with the addition of various spices. Extract of products - 1-1.5 hours, much less than for meat.
Vegetables on the grill require some subtleties in their preparation: as a rule, different products make slices, each of which is chopped in its own way, so that they all “come” to the same time. Potatoes are always baked separately, it will lie on a wire rack or pan much longer than any other vegetable. Products are cut into large enough pieces - smaller ones will simply burn. All these points must be taken into account.
Some people prefer to cook vegetables not on a pallet, but on skewers or wire rack. The last two options also have the right to life, but require some dexterity: after all, the products are constantly trying to slip off the rod or fall through the cells directly to the coals. So it is best to use a pallet. And if there is no way to get out into the countryside - you can cook the same dish in the oven. The taste will be a little different, without the characteristic aroma of haze, but it will still turn out very appetizing.
And the last: you can advise convinced meat-eaters to cook vegetables on the grill as a side dish for any barbecue. Perhaps you will like them so much that they will enter your menu as a main course.