Summer is synonymous with light and healthy food for many, but it doesn't have to be boring. Whether you've entered a meatless Monday or a Tuesday vegetable feast, these tasty vegetarian barbecue dishes will brighten up any day.
Spicy Wok
People:4
Preparation:35 min
Grilling method:Direct
Difficulty:
Grilling temperature:200-230 ° C
Ingredients
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
7 cm piece ginger, grated
4 spring onions, cut into 2 cm pieces
350g firm tofu, cut into small cubes
100g snow peas, split in half
50g fresh shitake mushrooms, sliced
1 red or yellow bell pepper, thinly sliced
1 fresh red chilli, thinly sliced
½ handful fresh coriander, roughly chopped
100g unsalted cashew nuts
Vegetable oil
2 tablespoons soy sauce (with less salt)
1 tbsp sesame oil
1 lime
Salt, pepper, sugar
This is what you do:
In the kitchen:
Prepare the barbecue for direct grilling up to 200–230 °C. Mix garlic, ginger, chili, spring onion and red onion together. Mix all the other vegetables together and keep the coriander at the end. Keep the two mixtures separate.
At the barbecue:
Put the wok on the grill and let it get hot. Add a little oil – it should start to smoke – then add tofu, season with salt and pepper and fry. Transfer to a plate.
Put some more oil in the wok. Add the chili-onion mixture. Stir for a few seconds before adding the second mixture. Turn the vegetables in the wok and stir constantly with a wooden spoon so that all the pieces feel the heat on the bottom of the wok.
Season with a generous pinch of sugar, salt and pepper.
After 1 -2 minutes the vegetables should soften. Add tofu, soy sauce and sesame oil and mix. After about 30 seconds, the vegetables are ready. Place the vegetables on a serving platter, sprinkle with cashew nuts and coriander, squeeze over some lime and enjoy! Served with boiled jasmine rice with roasted sesame seeds.
Portobello mushrooms with parsley pesto and goat cheese
People:6
Preparation:30 min
Cooking:12- 15 min
Grilling method:Indirect
Difficulty:easy
Grilling temperature:180°C
Ingredients
4-6 portobello mushrooms
1 pack of goat cheese (8-12 slices)
Parsley pesto:
1½ dl vegetable oil
30 g flat-leaf parsley
25 g grated Parmesan cheese
½ clove of garlic
30 g hazelnuts
Salt and pepper
This is what you do:
In the kitchen
Mix parsley, olive oil, hazelnuts, Parmesan cheese and garlic into a delicious pesto.
Clean the portobellos and brush well with the pesto on all sides. Place the portobellos upside down on a grill pan. Place 2 slices of goat cheese on each Portobello.
At the barbecue ue
Fill 1/3 grill starter with briquettes. Prepare the barbecue for indirect, medium heat 180-190°C. Place the grill pan on the grill rack and grill for about 12-15 minutes until the goat cheese has melted.
Halloumi salad with grilled watermelon and asparagus
People:4
Preparation:20 min
Grill method:Direct heat
Difficulty:easy
Grill temperature:200°C
Ingredients
2 dl quinoa
4 DL water
1 vegetable stock cube
500 g halloumi
500-600 g watermelon in large slices
4-5 asparagus
100 g spinach
1 avocado
1/2 pomegranate
1/2-1 mango (optional)
1 large fist of Brussels sprouts (optional)
Mint for decoration
Frying oil, bv rapeseed oil
Salt and pepper
Dressing
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
4 tablespoons olive oil
2 teaspoons maple syrup or liquid honey
1 clove garlic
1/2 teaspoon salt
A little pepper
This is what you do:
In the kitchen
Set the grill to medium heat, about 200 degrees.
Put water, quinoa and stock in a pan and simmer for 12-15 minutes until all the water has evaporated.
Make the dressing by putting everything in a bowl with a lid and shaking it together.
Divide the halloumi cheese into slices of about 1cm.
Turn asparagus in oil with a little salt and pepper.
Cut the avocado and mango into pieces and prepare all the remaining ingredients.
Then place the spinach and quinoa in the bottom of a large bowl and then the rest of the ingredients.
At the barbecue Grill the watermelon slices for 5 minutes on each side or until they have nice grill marks. Then divide into pieces and place on top of the salad.
Place halloumi and asparagus on the grill and grill for 3 minutes on each side. Turn the asparagus slightly when turning the cheese. Use a spatula to remove the halloumi if it is a bit stuck. Divide the asparagus into smaller pieces before you have them and the halloumi in the salad.
Then pour over the dressing and serve.
Tips! Halloumi is a firm cheese that doesn't take long on the grill to prepare and tastes best freshly grilled, so serve it as soon as it's ready.
