Yes, yes, I know barbecue should be all about meat, veggies are for losers. But what if they are just really tasty?
Summer is the best time for doing barbecue. Besides all those meaty and heavy briskets and ribs, you might also want something light but tasty to balance it. Here I have four ideas for preparing veggies on the barbecue!
- Enoki mushrooms
What is this wired looking and I-don’t-even-know-how-to-pronounce mushroom? E-no-ki mushroom, in fact, is a very common ingredient in East Asia. It has a unique kind of sweetness, very juicy, with a soft and noodle-like texture. Even when you live outside Asia, you can still find it in almost any Asian supermarket. Some local supermarkets in Europe even have it fresh! Since it already has a nice aroma, so not many seasoning required. It best matches with garlic, so I wrapped it with garlic, butter and a little bit of salt (Recipe on Instagram: @cookingjola). Here is the result:
2. Sweet potato
This is like the easiest veggie wrap you can prepare for the barbecue party! Just roughly chop it into few pieces, wrap it with aluminum foil and place it next to the charcoal, then the magic will work! Zero seasoning required because it is originally sweet enough. The best thing about “barbecuing” the sweet potato is it will caramelize it (see the bottom side of the picture) and give it that nice smoky aroma.
3. Eggplant (Aubergine)
Just slice it and seasoning it with some salt and olive oil. The juicy eggplant will be ready for grilling!
4. Portobello Mushroom
Grab a big flat portobello mushroom and add some Mozzarella cheese on top. Damn, what a meaty juicy mushroom.