1. Roast corn: Wash the corn, coat it with a little olive oil and salt, wrap it in aluminum foil, and bake it on the grill for 15-20 minutes, turning it every few minutes until the corn is cooked.
2. Roast onion: cut the onion into 1/2-inch disks, coat them with olive oil and salt, and bake them on the grill for 8- 10 minutes, turning them every 1-2 minutes until the onions are soft and slightly smoky.
3. Roast mushrooms: wipe the mushrooms with paper towels, coat them with olive oil and salt, and bake them on the grill for 5-7 minutes, turning them every 1-2 minutes until the mushrooms are soft and caramel.
4. Bake colored peppers: Cut the colored peppers into 2-inch strips, coat them with olive oil and salt, and bake them on the grill for 8- 10 minutes, turning them every 1-2 minutes until the colored peppers become soft and caramelization.
5. Baking zucchini: Cut zucchini into pieces with a thickness of 1/2 inches, coat them with olive oil and salt, and bake them on the grill for 10- 12 minutes, turning them every 1-2 minutes until the zucchini is soft and slightly smoky.
6. Bake potatoes: cut potatoes into thin slices or strips, coat them with olive oil and salt, wrap them in aluminum foil, and bake them on the grill for 15-20 minutes, turning them every few minutes until the potatoes are cooked.
7. Baking pumpkin: Cut the pumpkin into pieces or strips with a thickness of 1/2 inches, coat them with olive oil and salt, and bake them on the grill for 10- 12 minutes, turning them every 1-2 minutes until the pumpkin is ripe and slightly smoky.
8. Baked cauliflower: Divide cauliflower into small pieces, coat it with olive oil and salt, and bake it on the grill for 5-7 minutes, turning it every 1-2 minutes until the cauliflower is cooked and begins to turn yellow.
You can combine different vegetable barbecues according to your own preferences, with appropriate seasonings and sauces, so that the whole family can enjoy a healthy and delicious family buffet barbecue.