Vegetarian grilling: Salt vegetables better after grilling

Vegetarian grilling: Salt vegetables better after grilling

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Barbecue season for vegetarians: It is better not to salt vegetables until after grilling
Hardly anything Germans prefer in summer than convivial barbecues. It is no longer just meat and sausages that are packed on the grill. Alternative grilling with vegetables and tofu are not only popular with vegetarians and vegans. Some special features should be considered when seasoning.

In addition to sausages and steaks, vegetables on the grill
In the summer, many Germans look forward to long and convivial barbecues. Meat is still the classic on the grill. But more and more often, in addition to sausages and steak, vegetables are also on the grill. In a message from the dpa news agency, TÜV Rheinland gives some important tips on what to watch out for when grilling vegetables. Numerous delicious varieties such as zucchini, aubergine, bell pepper, mushrooms, leek, corn or potatoes are ideal for the grill. "Especially in summer there is a colorful basket of seasonal vegetables that are very suitable for grilling," explained Melanie Bauermann, food expert at TÜV Rheinland. “Low-water and solid varieties are best suited. Varieties rich in water lose a lot of liquid when barbecuing and become very soft. ”

Indirect grilling is gentler
If you want to grill vegetables such as peppers, mushrooms or leeks, you should only salt them afterwards. Otherwise it would lose too much water and become very soft. It is also recommended that animal fats should be avoided in the marinades and that heat-resistant vegetable oils such as sunflower or olive oils should be used. It is best if consumers do not place the vegetables directly on the rack, but in an aluminum dish and also a little on the edge. According to the expert, this indirect grilling is gentler. In addition, the food to be grilled does not burn and more vitamins are preserved.

Aluminum foil suitable for some grilled food
Bauermann went on to explain: “If you add cheese to the vegetables, it should definitely be grilled in a bowl or aluminum foil. This is the only way to ensure that no fat from the cheese drips into the embers. ”If vegetables with long cooking times, such as corn on the cob or potatoes, are used, they should also be packed in aluminum foil so that they can be prepared more quickly. However, other experts have recently pointed out that sour and salty should not be grilled in aluminum. According to the Federal Institute for Risk Assessment (BfR), the use of aluminum trays when grilling meat is justifiable. According to the experts, however, acidic and salty foods should not come into contact with aluminum, since the metal can dissolve under the influence of acid or salt and can pass into the food. (ad)

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