Not only meat cuts a fine figure on the grill. Potatoes and vegetables are also excellent side dishes or vegetarian appetizers for the barbecue menu. What you should pay special attention to when preparing grilled vegetables, you will learn with our basics. Many vegetables such as tomatoes, onions, peppers, zucchini or eggplants are made for the grill. Colorful grilling ideas such as Mediterranean vegetables on skewers or stuffed peppers also let the eye eat along.
Do not apply marinade too early
Depending on taste, vegetables can be prepared whole or cut into pieces, skewered, stuffed with herbs or other ingredients such as cheese or marinated. There are no limits to the imagination. However, the marinade should be dabbed on with a brush just before the end of the grilling time. As with meat, the same applies here: The more herbs or sugar the marinade contains, the faster it will burn on the grill. Vegetables with long cooking times (carrots, kohlrabi or beet) must be sliced very thinly or precooked. Corn on the cob, mushrooms or fennel are also suitable for grilling and, like potatoes, are a vitamin-rich delicacy when cooked in foil.
Grill vegetables properly
Aluminum foil plays an important role in vegetable grilling. The grilled food is cooked particularly gently in the foil and does not dry out. The most common question vegetable lovers ask at the grill is probably which side of foil to use. The shiny side of the aluminum foil belongs on the inside, because it reflects the heat onto the grilled food much better than the matte side. The matte side can absorb heat better and therefore belongs on the outside. For potatoes, zucchinis or vegetable onions, it is recommended to brush the shiny foil side with a little oil before wrapping the vegetables in it.
Grilling with fruit
If you’re not a vegetable fan and are more into sweet vitamins, you can treat yourself with a grilled fruit skewer for dessert. Simply cut fruit such as apples, pears, bananas, peaches or apricots into pieces, marinate with fruit juice and spices, and stick them on skewers. Whole bananas are placed unpeeled on the grill. They are cooked when the skin is black. A chocolate dip goes especially well with this. Finally, chocolate also melts well in the residual embers.
