2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Roasted vegetables are a great snack and due to their smoky aroma can be used for pizza, lasagna, added to salads or even served with rice to vegetarian dishes. They complement the local menu, giving it a healthy element.
Grilled vegetables are not only delicious and healthy, but also easy to prepare. However, baking can be quite a dirty job and cleaning can be tedious. The sticky scorched residue is the usual result of several grilling attempts.
A good way to reduce cleaning work, dirt and clutter is to use aluminum foil. It is easily accessible and can be found in almost every store.
How to cook vegetables in aluminum foil
The things you need to grill vegetables are aluminum foil (preferably thick, but the usual does the job), vegetables of your choice (mushrooms, onions, tomatoes, peppers, etc.), a knife, spices, olive oil and grill or oven.
Selection of vegetables
For roasting it is good to choose vegetables that have a high water content - eggplant, peppers, pumpkin, zucchini, tomatoes, mushrooms, onions and chervil. All of them need relatively equal baking time, so they can be cooked together.
Vegetables such as carrots, cauliflower and broccoli should be avoided, and leafy vegetables are also not suitable for this purpose, unless specific dishes require them to be scalded. An exception is chicory.
Preparation of the foil
Take a large piece of foil and spread it freely on a dish. As you fold it, remember that there should be enough to cover the whole vegetables. To prevent them from sticking, spray the foil with a little olive oil.
Washing and slicing vegetables
Before eating vegetables, it is very important to wash them well. You can spray them with a mixture of water and lemon juice and let them stand for a while. Then wash and dry them. While cutting them, make sure they are the same size, as this will help them bake at the same time.
Seasoning the vegetables
After slicing, place them in a bowl and pour a little olive oil, a spice of your choice or a salad dressing. Since vegetables are not greasy, they need a little olive oil to keep them moist and not burn. Mix them well and place them in a pan. Ginger, vinegar, soy sauce, and various fats will add an Asian flavor.
Sealing the vegetables
Once the sliced vegetables are seasoned and placed in the foil-lined pan, fold the protruding parts of the foil, curling it and thus making a pocket. This way the vegetables will not fall out (or the liquid will leak) from the grill during baking. In addition, the steam inside will help to better prepare them.
Grilling
Before placing the foil pocket with the vegetables on the grill, make sure that it is heated to a medium heat. Leave the vegetables on top for about 8-10 minutes and then turn them over to bake again for that long. Turn them over again for 5 minutes.
Serving
Once you are done baking, leave the vegetables for 5 minutes. Then you can dissolve the foil and add a little oil or spices to your liking.
Cooked vegetables lose most of their nutrients in boiling water, and fried vegetables are too greasy. However, grilled vegetables are much healthier than them.
The grill also contributes to this smoky taste, which we often think is lacking in vegetables. That is why grilling is becoming a style of cooking not only for the warmer months of the year.
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