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Barbecue sauce is as important in grilling as well-heated coals or a quality marinade. However, there are many types of sauces, and not every sauce suits every kind of meat and vegetable. So how do you best combine sauces and grilled ingredients into a perfect delicacy? You can get inspiration, for example, from us, but the most important thing is always to choose according to exactly what you will place on the hot grill grate. BBQ & Beef For example, the famous BBQ sauce is a universal option that won’t offend any type of meat, but it pairs best with beef. If you’re grilling ribs, making good beef burgers or steaks, BBQ will be the perfect complement that your guests will love. BBQ also goes well with pork or chicken, although in this case, it’s ideal to add BBQ more to fried meat in batter. Still, the grill can easily handle that too. Try a simple recipe for a great BBQ sauce and also get inspired by other sauces dedicated to simple grilling sauces in our article! Fresh Sauces & Chicken Chicken, compared to beef, is a drier meat and therefore deserves fresher sauces. You can combine it, for example, with sauces based on honey-mustard or sauces that have a yogurt or mayonnaise base. Just add a bit of lemon juice, quality Kampot pepper, and other fresh ingredients, and you have a ready dip that perfectly complements the flavor of light meat. Which meat to choose for grilling and how to perfect its preparation? We reveal that in our article about selecting the right meat for grilling. Sweet Grilling Sauces & Vegetables If you prefer vegetables, choose rather sweeter sauces, which also go well with skewers. Ideal are plum or cranberry sauces, to which you can add a pinch of chili and red Kampot pepper for a perfectly spicy character. Vegetables like potatoes or celery will never be spoiled if you prepare a classic cheese dip from cheddar or another easily meltable cheese to go with them. Don’t be afraid to experiment with sauces and try combining various types with different kinds of meat. Everyone has slightly different taste preferences, so the best solution is always to prepare several sauces so everyone can find something they like. Get inspired by the selection of the right spices and dressings for grilled vegetables, or directly by the recipe how to make grilled vegetables beautifully juicy.

Grilling is not just about meat, but also about the right side dish that you serve with well-cooked hamburgers or steaks. Moreover, not every type of meat suits everyone, so it's always good to have a few tricks up your sleeve for perfect grilled vegetables. Which ones? Almost everything is suitable for the grill, from eggplants and potatoes, through onions and mushrooms, to tender cherry tomatoes, corn, or broccoli. We will tell you the best way to prepare them. Proper timing and temperature are key when preparing vegetables Always grill vegetables as fresh as possible and pre-prepared so that you grill similarly sized pieces. These will help you with timing, which is the alpha and omega of grilled vegetables, as well as the heat. Vegetables are very sensitive, and controlling the right temperature is very important. Some types cook faster, and others slower. Therefore, it is good to create zones with different temperatures on the grill using raked coals and then place the individual types of vegetables accordingly. How to grill onions? Onions should always be grilled over very mild heat. Don’t forget to brush them with quality olive oil and lightly salt them. Give them time and let them cook nicely on both sides. Slightly charred edges are fine, but too much is harmful. What about tomatoes? Grill them slowly over medium heat. They are full of water but tend to burn quickly. You can try scooping out their pulp before grilling and start grilling the tomatoes without it. After about 5 minutes, you can return the seasoned pulp and finish grilling the whole tomato. Cherry tomatoes are ideal to grill slowly on the stem until they are nicely soft and sweet. Mushrooms are perfect on the grill Mushrooms are ideal for anyone who does not favor meat but likes to be part of the grilling fun. Moreover, portobello mushrooms combined with beef in a hamburger are simply perfection. Grill mushrooms slowly over medium heat until they start to release juice. Pay attention to proper seasoning so you don’t serve just a tasteless mass. Need advice on a grilling sauce to make your grilled dishes less bland? Read our 3 tips for simple grilling sauces that will make you shine. Zucchini and eggplant – grilling partners The rule applies here too: less is sometimes more, and good things come to those who wait. Both ingredients are ideal to grill sliced into rounds combined with olive oil, black pepper, and a bit of lemon. It’s good to let zucchini and eggplant sweat before grilling – that is, sprinkle them with a little salt so they release water. Also prepare an ideal grilling sauce to pair with your grilled vegetables that will connect all the great flavors. Read the article about how to choose the best seasoning and dressing for your grilled vegetables.

Vegetables belong on the grill just like meat, whether as a side dish or the main item on the plate. To always make them perfect and able to replace perfectly grilled ribs, steaks, or chicken breasts, it is always important to lightly season the vegetables. For this, various dressings, spices, and of course, olive oil are the best. Three basic ingredients If you are grilling vegetables, always have at least three basic ingredients on hand: olive oil, pepper, and salt. Olive oil enhances the taste of the vegetables and also helps release antioxidants and nutrients from fresh vegetables into our body, aiding easier digestion. Always choose extra virgin olive oil of the highest quality. Look for quality in pepper and salt as well. In our offer, you will find sea Kampot salt, which, however, should be used on vegetables only just before serving. If you add pepper, our white Kampot pepper pairs excellently with vegetables – it has a mild yet intense flavor that gives the vegetables the right sharpness. However, you can also combine peppers, beets, or mushrooms with black pepper, which is stronger and more closely resembles the taste of classic meat. Spices Seasoning vegetables with pepper, salt, and oil is just the beginning. On the market, you can find a huge variety of spice blends designed specifically for vegetables. However, you can also create such a blend at home exactly from what you like. It is best to use herbs you grow in your garden and know you have cultivated in 100% organic quality. Most blends are made of dried herbs such as caraway, coriander, ginger, thyme, oregano, or dried garlic. Unfortunately, in most packets of spice blends you buy in large supermarkets, the quality is very low, and they are further flavored with edible salt and flavor stabilizers, which does not make them a healthy choice. Few people realize this, and the seasoned dish then ends up oversalted. Our tip: prepare your own herbal salt at home! Use your garden herbs, dry them, and mix them in a grinder, for example with our coarse sea salt. You will have a final touch for grilled vegetables that everyone will appreciate not only in taste but also in appearance. Dressings Dressings are also ideal for seasoning vegetables. They are mainly suitable for vegetable salads, but you can also use them to brush vegetables directly during grilling or serve them separately. The ideal ones are those that give vegetables a spicier flavor. Olive oil and pepper usually play the main role again, but don’t hesitate to add ingredients such as lemon juice, shallots, garlic, mustard, or ginger. Many people underestimate the vegetable side dish for grilling, but from our experience, we know that after a freshly prepared salad, it just "disappears in no time". Unlike meat, it has the advantage that you don't have to wait for it to grill! So don't wait and use our tips for preparing vegetables – your guests will surely appreciate it.