Veggies for the BBQ
I make veggies this way when I am BBQ'ing. My favorites are asparagus and broccoli but you can use any vegetables for this. Same goes for the spices you use, anything will work.
I make veggies this way when I am BBQ'ing. My favorites are asparagus and broccoli but you can use any vegetables for this. Same goes for the spices you use, anything will work.
- Carbohydrate 8.22953717009491 g
- Cholesterol 0 mg
- Fat 1.99099782682925 g
- Fiber 2.99988006041977 g
- Protein 3.30697962268466 g
- Saturated Fat 0.307293746618344 g
- Serving Size 1 1 Serving (118g)
- Sodium 20.726666189224 mg
- Sugar 5.22965710967515 g
- Trans Fat 0.23775002433486 g
- Calories 55 calories
Step-by-step
- Put the vegetables in a plastic bag, then add the spices and oil to the bag.
- Shake well so all veggies are coated.
- Put the veggies on aluminum foil and add a couple scoops of butter.
- Wrap everything up in the foil and put on the bbq 10 minutes before your main food is ready (or until done to the softness you like).
- It cooks as you finish your beer!!
- Goes great with anything and is done on the bbq with everything else.
- Serve and enjoy the flavour!!
Unlike dry-grilling over direct flames, which dehydrates delicate stems before their interiors cook through, enclosing dense florets and spears in a sealed packet creates a pressurized steam environment. Trapped moisture softens fibrous cell walls rapidly while rendering exterior spices adherent through fat-phase dispersion. Tossing the produce with extra virgin olive oil coats surfaces uniformly, preventing sticking on the aluminum foil while conducting radiant heat efficiently.
Pairing these tender-crisp vegetables requires balancing their concentrated, garlicky aromatics against proteins with enough structural heft to match the grill. Thick-cut ribeye steaks, butterflied pork chops, or charred portobello mushroom caps absorb smoky notes harmoniously without overpowering the herbaceous Italian seasoning.
Testing doneness relies entirely on physical resistance rather than internal thermal reads. Piercing the thickest stalk of broccoli or the base of an asparagus spear with the tine of a fork should yield with minimal pressure, approximately 10 minutes over medium heat.
Adjusting the vegetable selection allows for seasonal flexibility. Harder root vegetables like carrots require slicing into quarters to match the rapid cooking rate of soft florets.
