There seems to be something magical about the grill – as if the smoke and fire reveal the hidden layers of flavors in the food. While most people associate barbecue with meat, it's the vegetables that often shine in a whole new light.
Grilled vegetables are not only a great option for vegetarians or those looking for lighter, healthier alternatives, but it is also extremely versatile and enables endless creativity at prepare.
From the classics peppers, zucchini and eggplants to more adventurous choices such as artichokes, fennel – every type of vegetable can reveal new dimensions of taste on the grill.
Let's look at some options for grilled vegetables.
Grilled zucchini
This fleshy vegetable is grateful for roasting. You can marinate it with olive oil, season it with pepper, garlic or other spices and cover it with balsamic vinegar. Grill the zucchini for 3-4 minutes on each side. About half a centimeter thick slices are perfect for grilling. Zucchini is also delicious cold, for example with cheese and olives in salads.
Zucchini. Photo: PixabayGrilled pepper
Grilled peppers taste great. Wash the peppers, dry them and cut each pepper down the middle from top to bottom. Remove the stem and seeds, brush with oil and cook for 2-3 minutes on each side. Peppers can be peeled if desired, but not necessary.
Grilled onions and garlic
Clean the onion and cut it horizontally into slices about 1 cm thick. Coat them with oil and bake for 3-4 minutes on an electric grill. Roast the garlic by taking the whole head, cutting off the root, coating with olive oil and roasting the cut part towards the fire for about 10 minutes, until the surface turns brown and softens. Then squeeze out the garlic and mash it with salt and lemon juice.
Baked eggplant on the grill
Eggplants are cut lengthwise (smaller) or into rings (larger). Salt the slices well to remove bitterness and excess water, then coat them with oil and season with pepper, rosemary and garlic cloves. Grill the eggplants for 2-3 minutes on a hot grill. Sprinkle the baked slices with chopped garlic, lemon juice or vinegar and fresh parsley.
Eggplants. Photo: PixabayGrilled mushrooms
Grilled mushrooms are easy to prepare. Wash and drain them, coat them with olive oil and place them on the grill pan with the lid down. Bake smaller mushrooms for 4-5 minutes, larger ones for 6-8 minutes. Turn them during baking, then salt and oil them.
Grilled vegetables are ready. Bon Appetit.
