Outdoor cooking - Part 3

Contrary to popular belief, a good asado isn't only about the excellent meat. It is also about the other bits and pieces that are placed on the parrilla to accompany the meat.
Veggies done on the parrilla have a very unique taste and work well with the meat and chicken that is being cooked. Whole red peppers are slow roasted until the flesh is soft. Thereafter, the skin is peeled off, the pips removed and the peppers cut up into finger slices, a clove of crushed garlic is added and it is drizzled with olive oil. Slices of butternut is wrapped in aluminium paper with a sliver of butter, some salt and a few sprigs of rosemary. Mushrooms are placed in aluminium paper with butter and garlic and make a great starter.
A South African favourite (that I have been introducing my Argentine friends to) is garlic bread. Take a french loaf, slice it up, making sure to keep the slices in order. Then crush a clove or two or garlic and mix it with soft butter. Now butter the French loaf and reassemble it into its original shape. Wrap in aluminium paper and place over the heat, making sure to turn it so that the whole bread toasts. Makes a great starter. Replace the garlic with herbs and / or lemon to get an alternate flavour.
Potatoes, onions and sweet potatoes also make great asado veggies. If you are pressed for time, wrap them in foil and place them below the grill, closer to the coals. Alternatively, slice any and all your veggies up, add to a metal dish with about half a cup of water and some salt, cover in aluminium paper and place amongst the coals. This process works well for bread too.
An Argentine favourite on the parrilla is provolone cheese that is placed in a special provolone dish (a simple disposable foil dish will do) and grilled over the coals. Add oregano, paprika and some olive oil.
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