Vegetarian barbecue: see tips – 03/25/2023 – Food

Vegetarian barbecue: see tips – 03/25/2023 – Food


Every vegetarian who participates in barbecues with family or friends has heard the question: “But what are you going to eat?”. In addition to the meatless options that are already part of the Brazilian repertoire such as mayonnaise, vinaigrette or garlic bread, the answer may include a variety of vegetables and fruits.

From aluminum-wrapped sweet potatoes to broccoli skewers with marinated peppers, plant-based ingredients take on an ember-like flavor when charred by the heat of the charcoal. See below for tips on how to prepare a vegetarian barbecue.

vegetable skewers
In the same way as chicken heart or kafta, vegetables can occupy the barbecue skewers. Among the vegetable alternatives, zucchini, tomatoes, peppers, onions or broccoli are the most common — and tasty — grilled.

The vegetable pieces need to be thick enough not to fall off the skewers. Before placing them, season to gain flavor, leaving to marinate for 10 minutes. In seasoning, the basics: salt (or thick salt), pepper, lemon and olive oil.

After being marinated and skewered, they are ready for the barbecue. They must be turned as they are grilled to prevent them from burning unevenly.


fruits
They are good options to bring a bittersweet flavor to barbecue, either as a salty element or dessert. Watermelon is a less obvious choice among fruits that normally face the heat of embers.

Cut the fruit into medium triangles to be drizzled with olive oil, salt and black pepper. Then just place the watermelon slices directly on the hot grill, turning them little by little to gain consistency.

Another option from the fruitful range is pineapple. Acidic, combines with cinnamon and sugar. To prepare it, it’s easy: cut the pineapple into slices, sprinkling cinnamon and sugar. When placing the slices on the barbecue, wait for them to brown.

Grilled Sweet Potato
It is a dish that gives strength to vegetarian barbecue, made only with sweet potatoes and salt. After peeling them, cut the potatoes into slices so they cook faster. Season with salt before wrapping in aluminum foil. Afterwards, just put the wrapper on the grill.


grilled eggplant
Cut the eggplant into slices and place in a container with room to mix. Then add shoyu sauce, grated ginger, lemon and salt. Leave for 20 minutes in the container to get the seasoning. Place the eggplant “steaks” on the grill and turn until you notice a more golden or charred color.


Corn with seasoned butter
Leave the cob, still raw, in a bowl of cold water for 30 minutes. While the corn picks up moisture, it’s time to prepare the seasoning. Herbs, such as parsley or cilantro, along with crushed red pepper, are good choices. Chop the spices and then mix them with butter, already at room temperature.

Remove the corn from the water, dry and place it on a sheet of aluminum foil. Spread the seasoned butter all over the cob. Once closed to prevent the butter from dripping, it is ready to go to the barbecue, where it should remain for 30 minutes. Turn the wrapped cobs every 15 minutes.

The traditional meatless
As a reminder, there are common barbecue dishes that are mostly made without meat. Garlic bread, coalho cheese skewers, vinaigrette, rice and farofa are just some of the dishes that can increase the diversity of dishes for vegetarians.



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