You can choose to learn to make recipes or parts of vegetable recipes to replace fish, seafood or meat. But why not prepare the entire meal on the grill: meat, fish, vegetables, even the dessert? Or why not make an entire meal of grilled vegetarian?
The following are some tips and recommendations on how to grill vegetables that should be of interest to you even if you’re not a vegetarian. Most of the recommendations that relate to grilled meat, poultry and seafood, vegetables also apply. If you’re dieting and need to lose weight, use an electric or gas grill. Place the ingredients you want to cook on a piece of baking paper (used for baking (without oil) and then place on grill. The food will not stick. (Do not do it with a charcoal grill or open flame because the paper will burn). This method of cooking vegetables is delicious. Use raw vegetables, cooked vegetables or leftovers to warm them or give them a second life. In most cases, the vegetables should be peeled, but not always. The potatoes unpeeled are very good roasted in their skins. But they are also delicious, peeled. Cut them into thick slices and grill them with a little olive oil and fresh thyme.
The easiest way to grill vegetables is to cut them into thin slices (half an inch 1 / 2, 1 / 5 inch). Add salt and pepper, although this may be done after cooking, so everyone can add salt and pepper to taste his own. (I personally add salt directly to the grilled vegetables after cooking. I felt the crack pieces of salt in the teeth). Add oil olive vegetable and place on grill medium heat high. You can also add herbs during this process. Grill 1-3 minutes on each side (depending on thickness of the vegetable). Remove from heat and serve with any input you like, or eat only vegetables with sauce (see below). Fresh herbs are delicious with raw, especially if added at the last minute. Using already cooked vegetables, cut thicker slices (about 2.5 inches, 1 inch.)
It is nice to have a large selection of grilled vegetables. Refer to the list below for some ideas. (Feel free to experiment with vegetables not included in this list). Vegetables and fruits are great grilled on skewers. Roll long slices of zucchini and eggplant and place on skewers with chunks of mushrooms. Add a clove of fresh garlic with the skin on the skewer or even a cheese like mozzarella, for example. Grill the tomato halves and serve with other vegetables on skewers. Mash the cooked garlic on your plate. The skin once cooked garlic can be easily removed. Add the tomato and finish with a little olive oil.
The best vegetables to grill:
Potatoes. zucchini, eggplant, artichokes, fennel, cauliflower, broccoli, green asparagus, carrots, endive, mushrooms, tomatoes, onions, peppers, onions and garlic (the latter with the skin). The best fruits for grilling: Figs, apples, pears, pineapples, bananas, chestnuts, peaches, kiwi.
Sauces simple that you can quickly prepare to serve with vegetables.
1 – Mix of green or black olive tapenade with olive oil until it is creamy. Add to taste: basil, cut, diced tomatoes, crushed pistachios, walnuts, lemon juice (or lemon cut into very small dice), etc. chives.
2 – Yogurt mixed with chopped herbs, tarragon, basil leaves, diced tomato and fresh or dried.
3 – Yogurt mixed with chopped mint leaves, lemon juice, pepper and salt. Coriander can also be added.
4 – roasted tomatoes (cut in half in height) on the grill 4 minutes on each side. Remove the skin from the tomatoes and put them in a bowl. Mash with a fork. Add the finely chopped garlic, salt, olive oil and pepper. Parsley and other herbs can also be added.