1, the vegetarian barbecue menu includes: leek, baby cabbage, eggplant, leek, cucumber, zucchini, Chinese cabbage, beans, colored peppers, mushrooms, onions, cucumbers, spinach, corn, potatoes, tofu, etc. When barbecuing, baking these vegetarian dishes can not only increase our appetite, but also relieve boredom.

2, barbecue will make vegetables more delicious and become crispy and tender. Put different vegetables on the barbecue skewers, add spices, brush with olive oil, and barbecue at high temperature for 12 ~ 15 minutes, turning over constantly during the roasting process to avoid burning until the vegetable imprint is tender.

3. When roasting all kinds of mushrooms, you should go to the pedicel first. If it is dried mushrooms, you need to soak them in advance. When barbecuing, roast the mushrooms with their back facing up at medium and low temperature for about 15 minutes, turn over when the mushrooms are imprinted and soft, and then roast for 1~2 minutes.