It's barbecue time!

Finally summer arrived in Oslo. And what is a better way to celebrate that, than having a nice barbecue? A couple of days ago, we made some tasty skewers with various vegetables and veal filet. They turned out really good and colourful!

The meat was slightly seasoned with rosemary, garlic, salt and pepper. Vegetable were cut to small bite-size pieces. All ingredients were applied to the skewers and barbecued until crispy or soft.

About barbecuing vegetables

A lot of people seem to forget that barbecuing is not only about meat, meat and more meat. Barbecued vegetables taste really delicious, and are great for adding colour and making your dish more healthy. I will now present some vegetables and how suitable I think they are for barbecuing.

Broccoli: Today was the first time I barbecued broccoli - but I will definitely do it again! It turned out really crispy and it was nice to have some green colour on my skewers. Keep in mind that they might turn a little dry, though.

Tomato: Delicious and pretty, but keep in mind that they get extremely hot inside. Also, if you leave them to long they might become a bit dissolved.

Bell pepper: Perfect on the barbecue! Leave them quite long - when they get a slightly black colour on the edges they are delicious.

Aubergine: Also perfect for barbecuing, but leave them until they are soft - otherwise they'll feel like a sponge.

Squash: One of my favourites. Crispy and delicious, and easy to apply to your skewers.

Champignon: Barbecued champignons are delicious, but keep in mind that they'll shrink.

Carrot: Good taste, but since they're so hard they're quite difficult to apply to your skewers. However, these are great to apply at the beginning and end of each skewer - this way the other ingredients don't fall off!

Corn: Barbecued corn tastes wonderful - and is one of the classics. You can either cut it into small pieces and add them to you skewers, or barbecue them whole.

Onion: Some onion pieces between the vegetables add a good taste.

Do you have any other tips about vegetables suitable for barbecuing? Leave a comment!