The barbecue of vegetables is one of the tastiest dishes we cook in “El Porteñño”
When thinking about barbecue, people usually think of meat barbecues or Argentine barbecue.
But one of the food groups that are very rich when it is cooked on the grill is that of vegetables.
The vegetables cooked on the grill are an excellent accompaniment to our meat. They are also a good option to eat healthy and light.
A good barbecue of vegetables needs the products to be fresh and of good quality so that their flavor is really tasty.
That is why it is preferable to cook them with vegetables and vegetables that are full season.
In “El Porteño” we use to serve them a little bit of coarse salt and a few drops of olive oil to enhance the vegetables when they are served.
In “El Porteño” we cook with a variety of vegetables
Tomatoes, zucchini, eggplant, carrots and mushrooms are the most common. But we also use potatoes, peppers and mushrooms, to get a variety of flavors.
In “El Porteño” we heat the grill a lot before putting on the vegetables. In this way, when the vegetables are spread on the plate, they are marked quickly, being more pleasing to the eye.
We do not want to fry the vegetables but roast them on the grill and that’s why we will not use almost oil. A few drops extended with a brush are common in the kitchen of “El Porteño”.
In this way the vegetables heat faster and prevent them from sticking to the grill.
We cut the vegetables into slices or slices, and also along and depend on the thickness of the pieces split them the time necessary for them to be well cooked on the inside.