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Vegetarian grilling Vegetables salt better after grilling
Hardly anything Germans like in the summer rather than sociable barbecues. It is no longer just meat and sausage being packed on the grate. Alternative grilling with vegetables and tofu are not only popular with vegetarians and vegans. While seasoning, some peculiarities should be considered.
In addition to sausages and steaks vegetables on the griddle
In summer, many Germans are looking forward to long and convivial barbecues. Meat is still the classic on the grid. But more and more often, besides sausages and steak, vegetables are also on the grid. In a message from the dpa news agency, TÜV Rheinland gives some important tips on what to watch out for when grilling vegetables. Numerous delicious varieties such as zucchini, eggplant, peppers, mushrooms, leeks, corn or potatoes are ideal for the barbecue. "Especially in the summertime, there is a colorful basket of seasonal vegetables, which are very good for grilling," said Melanie Bauermann, food expert at TÜV Rheinland. "Water-resistant and solid varieties are best suited. Water-rich varieties lose a great deal of liquid during grilling and thus become very soft. "
Vegetarian barbecue: so easy and so healthy! Image: M.studio - fotolia Indirect grilling is gentler
If you want to grill vegetables such as peppers, mushrooms or leeks, but this should only be salted afterwards. Otherwise it would lose too much water and thus become very soft. It is also recommended that marinades avoid animal fats and use heat-resistant vegetable oils such as sunflower or olive oils. It is best not to place the vegetables directly on the grid, but in an aluminum dish and something on the edge. According to the expert, this indirect barbecue is gentler. In addition, the food does not burn in this way and more vitamins are retained.
Alufoil suitable for some grilled food
Bauermann further explained: "If you add cheese to the vegetables, they should be grilled in a bowl or aluminum foil. This is the only way to ensure that no fat from the cheese drips into the embers. "If you use vegetables with long cooking times, such as corn on the cob or potatoes, these should also be packed in aluminum foil, so they finish faster. However, other experts have recently pointed out that sour and salty should not be grilled in aluminum. According to the Federal Institute for Risk Assessment (BfR), the use of aluminum trays when grilling meat is acceptable. However, acidic and salty foods should not come in contact with aluminum, according to the experts, as the metal can dissolve under the influence of acid or salt and pass into the food. (Ad)