We know that barbecuing and meat go hand and hand, while vegetables are kind of an afterthought. Thrown somewhere in between the quest for a bloody steak and a cold beer. That guilty feeling of neglect for my body has inspired me to test out a few barbecued vegetables.
While avocado can be great on almost everything, grilling up halves of avocado was something I wouldn’t have expected to be so good. The smoky taste from the grill seems to match perfectly with avocado. Who would have thunk it? Highly recommended.
When ripe, an avocado has pale yellow to gold flesh and a delicate, sweet, nutty flavor. It should be just starting to soften. About as firm as the tip of your nose, rather than soft like your cheek.
How to cook: Slice avocados in half, remove the seed and brush each side with olive oil and lime juice. Grill for 5 to 7 minutes. If you like you can fill the hole with salsa or sour cream and sprinkle with cilantro.
While asparagus is quite often seen on a barbecue, I think it deserves a mention, purely because of how great it is. Asparagus must be purchased locally. Asparagus starts turning starchy straight after being cut. It should be eaten as soon as possible, preferably the day it is cut.
How to cook: Break the bottom of the asparagus off to remove the woody part. Drizzle with olive oil and salt. Place perpendicular to the grill so the spears don’t fall through the grill. Cook for roughly 3 or 4 minutes over a medium high heat. They should still have a bite to them.
Rather than mixed in marinades or fried, roasting heads of garlic whole on the barbecue is fantastic. Simply cut off the root end and roast garlic indirectly for 30-60 minutes with the lid down, until the cloves are soft. To eat, squeeze the head of garlic onto bread, food, or just about anything.
Roasted onions are delicious and combine well with the garlic above. When they are quartered, they take about the same amount of time to cook as the garlic heads.