Compared to barbecued meat dishes, barbecues vegetables are often neglected. However, the growing number of vegetarians and vegans has made barbecued vegetables a popular part of barbecue cuisine.
To make barbecue zucchini, peel about four zucchini and slice them vertically. The zucchini slices should be about a quarter inch thick. Add two tablespoons of melted butter or olive oil and one teaspoon of lime juice to the zucchini slices. Blend the ingredients with the zucchini. Add salt and black pepper to taste. Now put the zucchini slices on the barbecue grill. Cook each side of the zucchini over medium heat for about two to four minutes, or until the zucchini slice turns golden brown. Remove the barbecues zucchini slices from the fire, and sprinkle dried rosemary or basil over the zucchini slices before serving.
Barbecue Sweet Potato
Take two medium-sized sweet potatoes. Peel the potatoes and cut them in the shape of quarter inch thick coins. Put the potato coins in a bowl of boiling water and blanch for about two minutes. Drain the boiling water, and immerse the potato slices in a container of ice-cold water. Remove the chilled potato slices from the water, and allow them to dry completely. Now brush the potato slices with olive oil or butter and sprinkle pizza seasoning, salt and grounded fresh pepper over the potato slices, and put them on the barbecue grill. Cook each of the sides of the slices for about five minutes, or until they turn golden brown.
Slice thickly about 400 grams of button mushroom. Mix the mushroom slices with two tablespoons of olive oil, one tablespoon of lime juice and a teaspoon of mustard. Add salt and pepper according to taste. Keep the mushrooms aside for about fifteen minutes. Now barbecue each of the side of the mushrooms for about four minutes.
Barbecue vegetable salad
Mix the barbecued sweet potatoes, mushrooms and zucchini in a bowl. Sprinkle herbs or pizza seasoning and add a tablespoon of extra virgin olive oil, and mix the ingredients well. Your barbecue vegetable salad is ready.