I enjoy the taste of food cooked over charcoal and started grilling vegetables over a fire with a grill-basket. They came out ok, but I still think there is something missing. They need more flavor. Either additional ingredients or improvements to my method.
My veggies were garlic cloves, asparagus tips, carrot, sweet potato, slices of corn on the cob, and red peppers. I put everything in a bowl with some light olive oil, salt, pepper and fresh rosemary leaves. I let the ingredients sit for about an hour in the refrigerator and tossed every 20 minutes. I cooked over charcoal until there was decent black roasted color on the outside of the veggies.
I would appreciate some advice.
Updated 4 months ago | 2
Updated 5 months ago | 31
Updated 6 days ago | 1
Updated 4 months ago | 6
Updated 1 month ago | 14