How to prepare a delicious vegetable barbecue

Barbecue is not made just for meat. Far from it. The vegetables give a lot of play on the grill. We present different vegetable recipes and we will explain what you have to look for so that they come out perfect.

In the barbecue season, many vegetables are also in season. Check out the markets in your area. There you will find a wide range of vegetables and so you will not collaborate with the waste of energy and CO2 emissions that transport entails.

If possible, choose organic vegetables to ensure that synthetic chemical pesticides have not been used with them that pose a risk to health and the environment.

CHOOSE SUITABLE VEGETABLES TO ROAST

Some vegetables are particularly good for roasting:

• Courgette
• Eggplant
• Pepper
• Mushrooms
• Asparagus
• Onions

Vegetables with a high proportion of water, such as tomatoes, are less suitable. As side dishes we can resort to potatoes and corn.

If you want the dish to be complete, add seitan, tofu, vegetable sausages or tempeh.

BASIC RECIPE FOR PERFECT MARINADE

To enhance the taste of health we are going to spice them up. If you marinate them before grilling, you will also prevent the vegetables from sticking.

This basic recipe can be adapted to your liking with other spices or aromatic plants of your choice:

Ingredients:

• 4 tablespoons olive oil
• 1 garlic clove
• 1/2 teaspoon salt
• Pepper
• Zest of half an organic lemon
• 1 splash lemon juice
• 1 sprig of rosemary

Elaboration:

• Mix everything well and paint the vegetables that you are going to put on the barbecue.
• After roasting them you can sprinkle them with extra virgin olive oil.

ROAST EGGPLANTS

Eggplants are popular vegetables to grill. However, you should remove the water before roasting them. You can do it like this:

• Cut the eggplant into slices
• Sprinkle generously with salt
• Let it sit for a quarter to half an hour
• After time, rinse thoroughly with water
• Dry the eggplants with a tea towel.
• Spread the eggplant with a little marinade and place it on the grill

DELICIOUS PACKAGES OF ZUCCHINI HALLOUMI

Zucchini and halloumi cheese marry perfectly. You don’t need much for this delicious recipe:

Ingredients:

• 1 small zucchini
• Halloumi cheese
• A little marinade

It is important that the zucchini is not too large for you to form small rolls.

Elaboration:

1. Use a sharp knife or mandolin to cut the zucchini into very thin slices.
2. Roll the zucchini around the halloumi cheese and fix it with a toothpick.
3. Spread the roll with the marinade and place them on the grill.

VEGETABLE PAN WITH FETA CHEESE

These grilled vegetables are really eye-catching. The colorful vegetables are not only very showy, they also offer a very aromatic flavor in combination with a garlic marinade and feta cheese.

Ingredients:

• 1 bell pepper
• 1/2 eggplant
• 1 small onion
• 1 to 2 cloves garlic
• 3 medium potatoes
• 1 pack feta cheese
• 1 sprig of rosemary
• A little marinade
• A baking dish, frying pan or grill pan

Elaboration:

1. Potatoes should be precooked briefly (until halfway through cooking)
2. Cut the vegetables and potatoes into small pieces, drizzle everything with a little marinade and mix well.
3. Cut the garlic into thin slices. Add rosemary and feta cheese to the pan along with the vegetables and garlic.
4. I put everything on the grill.

TOFU AND PEPPER SKEWERS

You can choose your favorite vegetables for the skewers. A delicious combination is, for example, peppers, eggplants, onions, mushrooms and tofu.

It is important that you marinate tofu. Let it sit on the marinade for a couple of hours. Before grilling the skewers, cover the vegetables with the marinade.

GRILLED PEPPER CREAM CHEESE SAUCE

This sauce is a great idea for all roasted vegetables.

Ingredients:

• 1 red bell pepper
• 150 g cream cheese
• 1/2 garlic clove
• 1 splash of lemon juice
• salt and pepper

Elaboration:

1. Chop the peppers into large pieces and place them on the barbecue without oil.
2. When the peppers are tender, soft and wrinkled, they will be ready.
3. Let them cool a little and then crush them along with the cream cheese and the rest of the ingredients in a blender.

POTATOES AND CORN AS SIDE DISHES

Corn and grilled potatoes are ideal as a side dish for vegetable barbecue. Since they are more cooked in cooking, you should prepare them first.

Processing (potatoes):

1. Precook the potatoes in a saucepan until firm but not hard.
2. Cut the potatoes in half and place the cut surface on the rack.

Processing (maize):

1. Corn should also be precooked. Put some salted water in a saucepan and let the corn cob cook for five to ten minutes.
2. Melt some butter on the surface of the cobs and it will be ready to be roasted.

BANANA WITH BARBECUED CHOCOLATE FOR DESSERT

If you still fancy a quick dessert after vegetables, you’ll love this one:

Elaboration:

1. Cut a banana lengthwise and insert pieces of dark chocolate into it.
2. Place the halves on the grill until the chocolate melts.