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Grill juicy vegetables on your Kamado, even as a beginner
Discover how vegetables on a Kamado develop a sweet, almost caramelised flavour. A beginner's guide to perfectly grilled bell pepper, courgette, and aubergine.
1u
duration
€ 5
budget
Ignite
pace
Vegetables from the barbecue are a revelation when you grill them the right way. The Kamado combines smokiness with intense, even heat, causing bell peppers and courgettes to develop a sweet, almost caramelised flavour you could never achieve in a regular oven.
You don't need to be an experienced griller. With a clean Kamado, some charcoal, good olive oil, and your favourite herbs, you'll get a long way. Cut the vegetables evenly, bring the barbecue up to temperature, and let the lid do the smoky work. Once you've mastered the basics, you'll start experimenting with marinades of balsamic and honey, fresh herbs, and wood chips. An evening of grilling as the sun goes down — that's the idea.
by PlayTryBe team
Light the charcoal and bring your Kamado to around 200 degrees. Make sure it's properly preheated for even cooking.
Suggestion: Skipping the preheating is the mistake that causes vegetables to cook unevenly.Cut bell pepper, courgette, and aubergine into even pieces, drizzle with olive oil, and season with sea salt and herbs.
Place the vegetables on the grate with tongs, leaving space between them so they grill rather than steam. Close the lid for that smoky flavour.
Suggestion: Burning? Move the vegetables to a cooler zone on the grill.Turn regularly until they are nicely marked and tender. Experiment with apple wood for a sweeter smoky flavour.
Serve with a yoghurt dip or hummus, or try a marinade of balsamic and honey for a sweet-and-sour twist.
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