How to grill to be healthy What vegetables can be grilled on barbecue

1. Pay attention to the proportion of meat and vegetables. The main dish of barbecue is definitely meat, so it is easy to overeat, so you should pay attention to the proper combination of meat and vegetables when ordering. The healthy ratio should be 7 points meat and 3 points vegetables.

If you eat Turkish and Brazilian barbecue, be sure to pair it with a salad that contains corn kernels, baby tomatoes, lettuce and pineapple, which can effectively supplement various vitamins. When eating Korean or European barbecue, order some vegetables such as onions, green peppers, potatoes, and mushrooms. 2. How to make barbecue at home?

Try to use less open flame and more simmering. Korean barbecue and Brazilian barbecue, which belong to open flame barbecue; Turkish barbecue and European barbecue are fruit wood stews. During the grilling process over an open flame, the fat from the meat drips onto the fire, producing a carcinogen called benzopyrene.

Braising not only does not produce carcinogens, but also retains more nutrients from the ingredients. 3. Pay attention to the heat when grilling, and don't bake the ingredients. Fourth, do not roast vegetables with high moisture and easy to perish, and choose potatoes, sweet potatoes, onions, and mushrooms as side dishes.

1. Preheat the oven before preparing the ingredients. It is recommended to preheat it at an ideal temperature of about 200 degrees Celsius for 10 minutes, which can be adjusted according to the oven at home, as long as you remember to preheat it in advance.

2. Drain the vegetables after washing, don't leave too much water, otherwise you won't be able to bake a beautiful burnt color. Cut all kinds of vegetables into a uniform size to ensure that they are evenly heated when baking.

3. Put it in a large bowl, drizzle with enough olive oil, stir evenly enough to coat the outside of the vegetables with a smooth, oily coat, pay attention not to too much, and avoid making the bottom of the container accumulate into a puddle. You can also spread the vegetables directly on a baking sheet lined with baking paper and sprinkle the oil evenly. In addition to making the vegetables roasted more evenly and with a better texture, adding more flavors and adding more flavor, it can be said that roasted vegetables are indispensable elements.

4. Evenly sprinkle an appropriate amount of salt and black pepper to taste, and then add spice powder at will (the commercially available comprehensive spice powder is very convenient!). Or fresh herbs (such as rosemary, thyme, brazil, or sweet basil that can be planted on the balcony in a home pot) and drizzled with a little lemon juice to add a fresher flavor and a refreshing taste.

5. Spread a layer of baking paper on the baking tray and spread the vegetables on a flat basis to ensure that they do not overlap each other and are properly spaced.

6. After putting it in the oven, check the baking degree every 10 15 minutes, and bake until the edges of the vegetables are slightly charred, and they can be easily forked with a fork to get out of the oven, and serve them hot!

1. Vegetables suitable for barbecue: eggplant, zucchini, shiitake mushrooms, leeks, potatoes, cabbage, beans, green peppers, mushrooms, onions, cucumbers, kelp, water spinach, bananas. Corn. Tofu and so on.

2. Vegetables are easy to be covered with water droplets when cleaning, and after cleaning, be sure to use kitchen paper to absorb the water, or dry it before baking. Otherwise, water droplets dripping on the charcoal will cause thick smoke and dust, which is extremely unhealthy to inhale into the human body.

3. Prepare a bottle of olive oil. Vegetables are easy to be roasted and dry, but if they are brushed with olive oil, it is not easy to bake, and the moisture and vitamins in the vegetables are protected.

4. Bake one side first, then the other, don't always turn over.

5. Grilled skewers are also a landscape. If you are using a wooden skewer, you should soak the skewers in water for 30 minutes so that they do not get burnt.