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Should we marinate vegetables before barbecuing them?

Vegetables cannot be made tender by marinating, but using marinades does enhance the flavor of food. The results on vegetables can be surprising and delicious.

For instance, try the following few below -

Marinate thick slices of eggplant, zucchini, red and yellow peppers, plus halved egg tomatoes, in olive oil with some crushed garlic, sprigs of thyme and a squeeze of lemon. Cook the vegetables on a grid placed directly over the hot coals, starting with the eggplant, which needs about 6 minutes on each side; add the zucchini for 4-5 minutes on each side; followed by the peppers for about 23 minutes on each side; and then the tomatoes, skin side down only, for 23 minutes.

Grilled asparagus is wonderful with a mixture of hazelnut oil and red wine vinegar. Use three parts of oil to one part of vinegar, whisk the two together and pour the marinade over the asparagus .

You can cook the spears straightaway or leave them soaking in the marinade for about an hour. Put the asparagus spears on a grill which is directly over the hot coals, and rotate them to allow quick cooking for 23 minutes on each side.

A popular choice to barbecue is corn-on-the-cob. Pull the corn husk back without taking it off the stalk, and then remove the silky threads. Coat the corn cob with a barbecue sauce and cover it again with the husk. Wrap each cob in foil and leave to marinate for 30 minutes. Cook the prepared corn parcels on the cooler part of the grill for about 15-20 minutes, turning frequently.

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