Vegetables can develop exceptional flavor on the grill because high temperatures bring out rich, caramelized notes.
Chef and cookbook author Linus Kanfall has highlighted several vegetables that are particularly well suited to summer grilling to the Danish media DR.
Broccolini is a favorite
Broccolini is among Linus Kanfall’s preferred vegetables for grilling.
It resembles broccoli but also has hints of asparagus and is often sold in smaller pieces, making it easy to prepare.
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A short grilling time gives the best result
Broccolini only needs four to six minutes over high heat.
According to Linus Kanfall, it is important that the vegetable retains a slight bite without being undercooked.
A skewer can help
To determine whether vegetables are cooked properly, Linus Kanfall uses a standard metal skewer.
It makes it easier to check the texture during cooking.
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Pointed cabbage is in season
Fresh pointed cabbage is available in supermarkets.
Its mild flavor makes it a good option for people who do not usually eat much cabbage.
Grilling enhances the cabbage’s sweetness
When pointed cabbage is grilled, it develops a caramelized surface and a deeper, sweeter flavor, which the grilling expert considers a clear favorite.
Start with the oven
Linus Kanfall recommends baking pointed cabbage in the oven for about 15 minutes before grilling.
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Otherwise, there is a risk that it will burn on the outside while remaining undercooked on the inside.
Five minutes on the grill is enough
After its time in the oven, the cabbage only needs around five minutes on a hot grill before it is ready to serve.
Simple serving works well
Pointed cabbage can be served with lemon, salt, and pepper.
If there is more time available, it can be complemented with a green salsa or an oil-and-vinegar dressing.
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Corn on the cob can be elevated with a marinade
Corn on the cob is a classic barbecue side.
Linus Kanfall recommends making cuts in the husks, folding them back, and marinating the corn before grilling.
Let the corn marinate before grilling
The marinated corn can sit for a couple of hours or even a full day before cooking.
It should then be grilled with the husks on for 15 to 20 minutes.
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Burnt husks are a good sign
When the corn is finished, the husks should be completely charred.
According to the grilling expert, this is part of the recommended cooking method.
Mushrooms are an alternative to meat
Linus Kanfall highlights mushrooms as an excellent choice for the grill.
In particular, oyster mushrooms work well when threaded onto skewers and grilled.
Brush the mushrooms at the end
The mushrooms should be brushed with barbecue sauce during the final two minutes of grilling.
They are cooked over medium to high heat after first being coated with rapeseed oil.
Onions can be part of a filling grilled salad
Shallots and mushrooms can be combined with pearl barley in a warm salad.
The dish is presented as a satisfying grilled alternative.
Vegetables gain more flavor on the grill
According to Linus Kanfall, vegetables are especially suitable for grilling because the high temperatures create rich, caramelized flavors that make them exciting ingredients to work with.