Hello everyone! Welcome to Paulina Kitchen . Today we have a spectacular idea to put wave and flavor to your next roast with something different, but that will conquer everyone: grilled vegetables .
Yes, yes, we already know that in the roasts the meat sends, but with this recipe we are going to make even the most carnivore uncle falls in love with vegetables.
Do you want to know how? Stay reading that we tell you everything you need to prepare grill vegetables that are going to steal the show in your barbecue. So I turned on the fire and join this adventure.
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About grilled vegetables
Grilled vegetables are the perfect complement to any roast, ideal to give a fresh and healthy touch to that barbing moment that generally focuses on meat, meat and more meat.
They are not only delicious and easy to do, but also give a fresh and healthy touch to your barbecue. In this recipe we are going to show you how step -by -step grilled vegetables
With some easy techniques, you will learn to take advantage of the embers to give vegetables that smoked flavor that we all love.
Grilled vegetables as an icon of disruptive roasts
The roast in Argentina is a ritual, and although the flesh is the queen of this activity, grilled vegetables were finding their place in the history of traditional roast.
In recent years, it began to see how vegetables were gaining ground in roasts, not only because it is a healthier option, but because they also provide variety and flavors that really complement the meat very well.
How to choose the best grilled vegetables
Understanding what those vegetables that you can cook on fire or embers are key, it is key to achieving a delicious result on the grill. (Very similar to when we make the vegetables in the oven ).
- The most important thing is to opt for firm vegetables that resist the heat well without disintegrating. The best options are eggplant, bullshit, Zucchini and potatoes, since they have the ideal texture to be roasted without losing their shape.
Onions and corn are also excellent, because they are caramelized and stay with a spectacular sweet taste. Avoid too soft vegetables, such as tomatoes or mushrooms , since they can easily get rid of contact with fire.
Tip Pro: Try to choose seasonal vegetables , which are cooler and more tasty, and always cut them into generous sizes so that they do not dehydrate quickly during cooking.
How to make grilled vegetables: tricks and secrets
If you never made grilled vegetables , don't worry, it's really easy. Let's see, you know how to choose the vegetables, now let's review at what time we put them on the grill and what ingredients you can use to give them more flavor.
The size is important ? The great secret of grilled roasted vegetables is to cut them into large pieces so that they do not dry quickly. Very small vegetables dehydrate in the fire. Some, such as corn or potatoes, can go whole or with a minimum cut to keep all their juice during cooking.
5 Key tricks for grilled vegetables:
- Olive oil: spread the vegetables with oil before griding them to prevent them from sticking and to have a perfect gold.
- Large and firm cuts: This ensures that they do not dehydrate and facilitate handling on the grill.
- Medium fire: vegetables need slow and couple cooking. If the fire is very strong, they will burn on the outside and be raw inside.
- Get out at the end: If you go out ahead of time, they can lose water and dry. Better add salt when cooked.
- Turn them frequently: so that they are cooked uniformly and do not burn, turn them every so often. So you prevent them from sticking.
Grilled vegetables: ideas to accompany your roast
Not only is it a matter of throwing grilled vegetables and ready. It is also a matter of being creative and when you have your vegetables to put love to build an incredible accompaniment. That's when the meor with garlic and oil , crispy potatoes, or caramelized onion become the stars.
Whether you have a barbecue with friends, a family event or just want to try something new, these grill vegetable are what you need. They are fast, tasty and perfect for any occasion. In addition, we give you advice so that they never remain raw or too burned.
Before finishing, we recommend that you try this homemade Chimichurri , perfect to accompany these vegetables.
What else to do the grill other than meat: delicious options
If you want to give a breath to the flesh or have vegetarian guests. We give you more options what to do to the grill other than meat , such as grill cheeses, aluminum wrapped potatoes, and of course, these vegetables that will get you out of trouble with a lot of flavor.
If you want to expand the options in your barbecue and surprise everyone, try:
- Grilled cheeses : provoleta or hard cheeses that melt and are crispy.
- Popes wrapped in aluminum : a classic that never fails.
- Roasted pumpkin : cut it into thick slices and give it time in the embers.
Recommendations for grill vegetables for the first time
If it is your first time making grilled vegetables , we give you some key tips for everything to come out of 10:
- Firmness First of all : I chose vegetables that are firm and endure heat, such as potatoes, eggplant or bell on.
- Do not pass from embers : the grill does not have to be as strong as when you make meat. With medium heat enough.
- Time and organization : Organize well, especially if you do many vegetables at the same time.
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Grilled vegetable recipe
Yield: 5 portions
Preparation time : 60 minutes
Ingredients:
- 1 eggplant
- 2 large onions
- 2 Red brunettes
- 2 Chala choclos
- 2 big potatoes
- Olive oil
- Chopped garlic
- Fresh parsley
- Spicy paprika (optional)
- Salt and pepper to taste
- Chimichurri (optional)
- Cream cheese or flavorless
- Mayonnaise
- Fresh or dry oregano
How to make 5 dishes with grilled vegetables step by step:
- Grilled eggplant: roast the whole eggplant in the embers until the skin is black. Let cool, peel and step on a fork. Add chopped garlic, cream cheese, half -lemon juice, spicy paprika, parsley and a stream of olive oil. Mix well.
- Roasted onions: roast the entire onions to the fire until they are completely burned on the outside. Peel, cut into segments and mix with salt, chimichurri and pepper.
- Roasted bullshit: Place the whole morrons near the fire until the skin burns. Peel, remove the seeds and cut into strips. Condicate with chopped garlic, oregano and a good stream of olive oil.
- Choclo with mayonnaise: place the whole choclos with the chala on the grill. When the leaves are burned, remove the chala and break down the corn. Mix the grains with mayonnaise, garlic, salt, pepper and a little flavorless cream cheese or yogurt.
- Groccante potatoes: grate the raw potatoes and drain well to remove all the liquid. Form small grated potato balls and place in a roasting with hot oil on the grill. Crush a little and cook until they are crispy and golden brides on both sides. Add salt before serving.
