When you invite people over for a barbecue, it’s important to take into account that some guests may be vegetarian.
Nothing will spoil the experience of lazing on your Supremo Bari garden furniture, with plates of hot food in hand, than a person not being able to join in.
By following these tips, however, you can whip up some veggie delights in no time.
Prepping vegetables
Any vegetables that will not be marinated in a sauce should be washed and dried thoroughly before they go onto the grill.
Brush them lightly with heat-resistant sunflower oil first too. Doing so will stop them sticking to the grill or burning.
Cutting vegetables
If you are cutting up your vegetables prior to putting them on the barbecue, try to cut them into bits that are roughly the same size.
This way, they will take the same amount of time to cook properly on the grill, rather than all being ready at different times.
Grilling vegetables
Veggies should be placed on the grill towards the edges, rather than at the centre the way that meat is. That is because they cook more quickly, so will need to be kept away from the strongest heat.
A sprinkle of salt
Salt should only ever be added once the grilling of the vegetables is finished. Putting it on first will lead to them becoming dry to the taste once they have been grilled.
By remembering these four handy tips, your veggie barbecue dishes will turn out just as well as any that involve meat. Enjoy!
