Vegetable BarbecueJan 15 2016 · Recipe from New Ideas
The new way of barbecue with vegetables
Long cooking (around 20-25 minutes)
Whole potatoes and sweet potatoes
Beetroots (choose baby beetroot for less cooking time)
Medium cooking: (around 10-12 minutes)
Sliced pumpkin (with around 1.5cm thickness)
Tofu (preferably firm tofu)
Onion (sliced with around 1,5cm thickness)
Portobello mushroom (whole)
Short cooking: (around 5-7 minutes)
Shitake, button mushroom (whole)
Eggplants (horizontal sliced or vertically sliced)
Zucchini (horizontally or vertically sliced)
Red Peppers (seeded, vertically quartered and flattened)
Tomatoes (cut into halves)
Asparagus, discard the tough end part
For the preparation is as simple as you wish. Marinating the vegetables for thirty minutes to one hour is great to improve the flavour but it is not necessary. Each vegetable has its own natural sugar with distinctive flavour. Flavouring can be added after the cooking with different varieties of dressing, salsa or sambal. But it is important to lightly season the vegetables with salt and black pepper and brush the vegetables with oil to give fresh look and good texture for the vegetables.
For tempe, soya cake and tofu is important to marinated with mixture of freshly ground coriander seeds, garlic, shallots and salt. It is remind me of the classic home made “tempe goreng”, fried soya bean cake flavour. But this is much better without frying.
Halfway through cooking, turn the vegetables over. When the food is done, drizzle with your favourite dressing. For Italian dressing, simply mix lime or lemon juice with extra virgin olive oil and season with salt and black pepper. From this basic dressing, you can add honey and/or mustard or honey with sliced chillies for different flavour. For Thai flavour dressing: simply mix lime juice, fish sauce and chillies. For Indonesian flavour, add rica-rica (Manadonese sambal), sambal matah (Balinese sambal), balado (Padang, West Sumatra sambal). Imagine to enjoy barbecue eggplant with sambah balado or rica-rica. It is delicious.I really like the combination of barbecue tempe and tofu with Manadones dabu-dabu (tomato salsa) with sliced avocado.
You can also use fruit to combine with the vegetables for contemporary dishes and tastes. Barbecue pineapple is perfect with any vegetables to give tangy and sweet flavour. I found that barbecued water melon is so delicious with chopped cucumber, feta cheese and plenty of fresh mint leaves and simple Italian dressing – lime juice, extra virgin olive oil, salt and black pepper to taste.
I hope you can explore the new way of barbecue with vegetables and fruits to explore of taste and texture of the humble vegetables to make something really special. I found that vegetarian barbecue it has the most surprising colours and taste I have ever had.