How To Prepare A Delicious Vegetable Barbecue

In barbecue season, many vegetables are also in season. Take a look at the markets in your area. There you will find a wide range of vegetables and thus 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 that pose a risk to health and the environment have not been used with them.

Choose suitable vegetables to grill

Some vegetables are particularly good for grilling:

• Zucchini
• Eggplant
• Pepper
• Mushrooms
• Asparagus
• Onions

Vegetables with a high proportion of water, such as tomatoes, are less suitable. As garnishes we can use potatoes and corn.

For a complete dish, add seitan, tofu, veggie sausages, or tempeh.

Basic recipe for perfect marinade

To enhance the taste of health we are going to season them. Marinating them before grilling will also prevent the veggies from sticking.

You can adapt this basic recipe to your liking with other spices or aromatic plants of your choice:

Ingredients:

• 4 tablespoons olive oil
• 1 clove garlic
• 1/2 teaspoon salt
• Pepper
• Zest of half an organic lemon
• 1 splash of 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 drizzle them with extra virgin olive oil.

Roasting aubergines

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

• Cut the eggplant into slices
• Sprinkle generously with salt
• Let it rest for a quarter to half an hour
• After time, rinse well with water
• Dry the aubergines with a kitchen towel.
• Spread the aubergine with a little marinade and place it on the grill

Delicious halloumi zucchini packets

Zucchini and halloumi cheese go 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 big so that you can form small rolls.

Elaboration:

1. Use a sharp knife or mandolin to slice the zucchini very thinly.
2. Roll the zucchini around the halloumi cheese and fix it with a toothpick.
3. Brush the roll with the marinade and place on the grill.

Vegetable Skillet with Feta Cheese

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

Ingredients:

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

Elaboration:

1. Potatoes should be precooked briefly (up to halfway through cooking)
2. Cut the vegetables and potatoes into small pieces, sprinkle everything with a little marinade and mix well.
3. Cut the garlic into thin slices. Add the rosemary and feta cheese to the skillet 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, aubergines, onions, mushrooms and tofu.

It is important that you marinate the tofu. Let it sit in the marinade for a couple of hours. Before putting the skewers on the grill, 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 clove of garlic
• 1 dash of lemon juice
• salt and pepper

Elaboration:

1. Coarsely chop the peppers and place them on the barbecue without oil.
2. When the peppers are tender, soft and wrinkled, they are done.
3. Let them cool a bit and then blend them together with the cream cheese and the rest of the ingredients in a blender.

Potatoes and corn as garnishes

Grilled corn and potatoes are ideal as a garnish for vegetable barbecue. Since they take longer to cook, you should prepare them first.

Preparation (potatoes):

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

Elaboration (corn):

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

Barbecued chocolate banana for dessert

If you’re still in the mood for a quick dessert after veggies, 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.