So the kebab season has come. It has long been customary to open it in early May. Someone does it in nature, and someone in the country. Shish kebab is a favorite dish of all holidaymakers. Perfect for this traditional, rustic meal: barbecued vegetables.
Barbecued vegetables are an ideal addition not only to kebabs, but also to various fish dishes. In this case, we are talking about fish cooked in a smokehouse or on coals.
What vegetables should be used for grilling? This is everyone's personal taste. Ideal to use: corn cobs, eggplant, potatoes, tomatoes, young squash, bell peppers and even onions. You can fry them whole. But many are cut in half or into rings.
Roasting takes place, of course, on coals, and not on an open fire, as many might think. The grate should be at least fifteen centimeters above the coals.
Before placing vegetables on the wire rack, grease them with butter or sunflower oil. Season with a little salt during frying. Olive oil is also fine. Some country holiday connoisseurs use soy sauce. If you grease vegetables with soy sauce, then you should not rush to add salt.
Vegetables are laid out on an already hot wire rack. Roasting time largely depends on how much heat is coming from the coals. On average, it literally takes 7-8 minutes. That is, vegetables are fried for a few minutes on one side, for a few minutes on the other.
