Vegetables
Charred, not cremated.
Vegetables cook quickly over BBQ heat. Cut size, oil and turning matter more than complicated technique.
Timing guide
Planning numbers.
Use these as a starting point, then check temperature, texture and doneness before serving.
Method
Cook it in order.
- Cut vegetables to similar sizes.
- Oil lightly and season before cooking.
- Turn frequently over direct heat.
- Use foil packs for smaller pieces or longer-cooking vegetables.
- Finish with acid, herbs or sauce after cooking.
Avoid
Common mistakes.
Cutting pieces in wildly different sizes.
Using too much oil and causing flare-ups.
Letting raw meat marinades touch cooked vegetables.