The varieties of BBQ veggies are vegetables and legumes.

Barbecue vegetables include leeks, potato slices, eggplant, corn, chives, lotus root slices, peppers, mushrooms, string beans, enoki mushrooms and so on, and soybean products include thousand sheets of paper, tofu, oil bean skins, and thousand-leaf tofu.

Potatoes such as vegetables in the barbecue before washing and peeling, if you want to taste better, it is best to soak in water; leeks and eggplants brushed with a little hot sauce, directly on the grill; peppers are best to choose thick meat, so that eat up the texture better. Before baking soy products, first soy products soaked in salt water and then boiled, so that not only can remove the smell of beans, but also easier to bake.

Roasted vegetables, you can use a bamboo skewer to roast vegetables, or directly wrapped in tinfoil, on the surface of the brush with chili, cumin, oil and other seasonings to roast. Vegetables wrapped in tinfoil can be served with minced garlic and scallions for extra flavor. While grilling, check the grill every 10 minutes or so until the edges of the vegetables are slightly charred.

Roasted Vegetables Tips

Roasted vegetables according to the nature of the vegetables to determine the barbecue time, the texture of the harder vegetables is more difficult to grill, this kind of vegetables can be grilled for a little while, and those who have a softer texture of the vegetables are easy to grill paste, such as some of the leaves of the thinner vegetables to grill for a little while.

Barbecue vegetables, ingredients and fire to maintain a certain distance, the ingredients should be laid flat on the container, do not let the ingredients too crowded, so the heat is not uniform, there are raw, there are cooked.

Roasted vegetables should have the right temperature, the temperature of the roasted vegetables is recommended to be more than 200 degrees, so that the vegetables can be quickly cooked, high temperature roasted vegetables can have a beautiful color and delicious taste.

When grilling vegetables, if the vegetables are already cooked, but the surface does not have grill marks, then grill for about 5 minutes more, wait until the surface color can be.