An addendum to the recent “veggie bbq” series:
There are a lot of vegetables that are excellent for barbecuing. For example, the spit on the right is made of champignon mushrooms, red bell peppers, asparagus, spring onions, mini corn, yellow zucchini, and baguettes with mozarella stuck between them (thus showing that mozarella does indeed work with a grill!).
The heat from the barbecue grill is especially great for cooking vegetables. Try it! It brings out the taste and juiciness really well. Vegetables that profit especially are:
-asparagus
-mushrooms of all kinds
-zucchini
-bell peppers
How to prepare your spit:
Cut the veggies to chunks of similar sizes. Put on spits, making sure that the bread and mozarella are fixed closely together by some hard vegetable (zucchini or peppers work well).
Salt, add herbs and chili of choice. I use a spray bottle with scented olive oil to add a very, very thin coat of oil as well, which is much more useful than a brush.
You can also marinate your veggies first. Fresh herbs, pepper, garlic and chili is always a good idea.
For something a little more oriental, why not try a veggie yakitori spit? A sauce of peanut butter, soy, chopped onions, ginger, garlic and coriander and some hot broth makes the perfect marinade and doubles as dipsauce. Yes, marinating with peanut butter sounds odd, but I got this from a reliable source – and mushrooms smeared with it are especially great!
;)
(The veggies on this picture were made in a Foreman grill, but I promise all of those recipes are tried and tested on a barbecue grill as well!)
Next in line: Burger substitutes!
Marinated eggplant, marinated oyster mushrooms (note: look up the proper name for those), falafel and halloumi pitas, couscous burger if you dare.
