Pumpkin: Pumpkin meat is nutritious, sweet and delicious, which is very suitable for barbecue. Because ripe pumpkins will become soft, brush vegetable oil before barbecue to prevent adhesion.
Leek: Green leafy vegetables suitable for barbecue include leek, bitter chrysanthemum and coriander. Usually it needs to be baked with a big fire, but it can't be scorched.
Eggplant: Eggplant can not only be cold and braised, but also suitable for barbecue. You don't need to peel the whole slender eggplant, and you don't need to change the blade. If the whole eggplant is burned, the skin may be burnt and the cooked eggplant meat will become soft. Just peel off the skin and you can eat it.
Vegetable pepper: Sweet pepper is also called colored pepper and bell pepper. Common sweet peppers are yellow, red and green, and they are also "frequent customers" in barbecue. The method of baking sweet pepper is similar to that of eggplant.
Potato chips: cut thin and bake, and turn them frequently, otherwise the outside is burnt and the middle is not ripe. Salad oil will be fine.
Sweet potato chips: wrap two layers with tin foil, not two ends to be sealed, and there should be no exposed places, and bury them in charcoal fire for baking. If you pass a layer or two, it will be too burnt to eat. The second floor is quite delicious.
Lotus root slices: Sliced on bamboo sticks and baked with salt, pepper, octagonal noodles, pepper noodles, sesame oil and a little monosodium glutamate. There are also leeks, broad beans, melons, potatoes, red peppers, onions, cauliflower, mushrooms and so on, which can be skewered on bamboo sticks for barbecue.
Mushrooms: Mushrooms suitable for direct and less labor are Lentinus edodes, mushrooms, Flammulina velutipes, straw mushrooms and so on. Flammulina velutipes is mostly used for barbecue.
Not all vegetarian dishes can be baked. In order to meet a condition, they are not burnt and contain a lot of water. Vegetarian food can be said to be a fighter in a barbecue.
Extended data:
Skills of grilling vegetables
1, vegetables are easy to be covered by water droplets when cleaning. Be sure to use kitchen paper to absorb water after cleaning, or dry it before baking. Otherwise, the water droplets on the charcoal will produce smoke and dust, which is extremely unhealthy to inhale into the human body.
2. Prepare a bottle of olive oil. Vegetables are easy to dry, but if they are brushed with olive oil, they are not easy to paste, and the water and vitamins in vegetables are protected.
3. Bake one side first and then the other side. Don't always turn it over.
4. At present, the barbecue labels available for barbecue are mostly wooden labels and iron labels. If wooden labels are used, they should be soaked in water for 30 minutes in advance to avoid being burnt.
If you want to leave a cross mark on the vegetables, don't turn it easily. Until the barbecue grill leaves lines on the vegetables, and then turn the vegetables over.