Grilling vegetables: fresh from the grill
The sun is shining, the barbecue is fueled, the barbecue can start. But this time we do not just grill meat and fish. We also grill vegetables - just delicious! In order for the barbecue party to succeed, we'll tell you what you have to keep in mind if you want to grill vegetarian food.
Basically, almost every vegetable is suitable for barbecuing. Asparagus can be put on the grill in a barbecue tongs, vegetables such as zucchini are better grilled in a packet of aluminum foil. Well-known and popular are grilled corncobs. Buttered with butter and a little salt they taste really good!
You can also chop various types of vegetables, place in an aluminum dish and barbecue. So the vegetables do not come into direct contact with the grill and do not burn so quickly. Or how about stuffed mushrooms or a veggie burger?
Grilling vegetables: You have to pay attention
In order to minimize the loss of nutrients during grilling, the grilled vegetables should be cooked at low temperature if possible. Do you have to brush the vegetables before grilling with oil, herb butter or barbecue marinade? otherwise it can easily turn black.
Tips for marinating: For marinades, use refined oils that do not bother with higher temperatures (around 200 ° C), such as sunflower or rapeseed oil. Do not use virgin olive oil for grilling? it burns even at lower temperatures. Be careful with honey marinades, they burn faster. In addition to oil, of course, include herbs in the grill marinades.
When grilling with vegetables, the imagination is almost limitless? is allowed, what tastes. Try the recipes from the ChroniquesDuVasteMonde experimental kitchen? from the classic sheep cheese and tomato packet over colorful vegetable skewers to veggie burger. You will see: Grilling vegetables is not boring at all? and maybe you'll be convinced by our delicious recipes even hard-boiled meat fans, sometimes vegetables to grill.
Grilling vegetables: Our best recipes
Grill vegetable skewers
© Thomas NeckermannVegetable skewers are the hit at every barbecue party. And not only vegetarians will enjoy this variety with mushrooms, peppers and zucchini. To the recipe: Grill vegetable skewers
Zucchini patties
© Thomas NeckermannA real meatball is made of meat, you mean? Then try these zucchini meatballs. They are especially tasty with fresh salad and pita bread. To the recipe: Zucchini patties
Goat cheese and tomato parcels
© Thomas NeckermannAn absolute classic in the barbecue season is grilled sheep's cheese. Tomatoes, basil and spring onions give the cheese a bit more flavor and color. To the recipe: Goat cheese and tomato parcels
Würz vegetables Taler
© Janne PetersWhat do zucchini and eggplant have in common? Both taste delicious when sliced and grilled with cheese and herb mix. To the recipe: Würz vegetables Taler
Grill asparagus in the tongs
© Thomas NeckermannEver grilled asparagus? No? Then it's about time. If you do not have barbecue tongs, you can also cook the asparagus in aluminum foil for about 15 minutes. To the recipe: Asparagus in the tongs
Kräutersaitling zucchini skewer
© Thomas NeckermannThe Herb Saitling Zucchini skewer is quickly done, but makes as a side dish quite a bit. Season with salt and pepper before serving. To the recipe: Kräutersaitling zucchini skewer
Grilled sesame oyster mushrooms
© Janne PetersGreetings from Asia: You can also spit the sesame oyster mushrooms before you put them on the grill. They taste warm and cold. To the recipe: Sesame oyster mushrooms
Veggie burger from the grill
© Janne PetersOur veggie burger has everything a good burger needs: cheese, fresh lettuce, tomatoes, cucumber, mayo, mustard, ketchup ... and a patty of mushrooms, rice, oatmeal and cheese. We can do without meat! To the recipe: Veggie burger
Tomato polenta skewers
© Thomas NeckermannOften something new: The tomato and polenta skewers will outrun the other vegetable skewers when grilling. The spicy polenta cheese balls are just delicious! To the recipe: Tomato polenta skewers
filled mushrooms
© Thomas NeckermannVariety on the grill buffet: The giant champignons are finely filled with peas, spring onions, ham and ricotta cheese. To the recipe: Stuffed giant mushrooms
Grilled potato gratin
© Thomas NeckermannPotato gratin is a classic German cuisine.Why should not it come from the grill? In a fireproof pot, it is placed directly in the embers. To the recipe: Grilled potato gratin
Herb potatoes
© Thomas NeckermannHerb potatoes with rosemary, sage and thyme are the perfect accompaniment to grilled meat and fish and should not be missed at any barbecue party. To the recipe: Herb potatoes
Sweet potatoes from the grill
© Thomas NeckermannSweet potatoes are a great alternative to regular potatoes. The sweet potatoes are wrapped in aluminum foil and cooked in the embers for about 30 minutes. To the recipe: Sweet potatoes from the grill
Green asparagus
© Thomas NeckermannIn the asparagus season grilled asparagus is a wonderful side dish. He needs about ten minutes on the grid. Then season with salt and pepper - done! To the recipe: Green asparagus with tomato cream
Vegetable skewers with sesame
© Thomas NeckermannVegetable skewers are the classic among the side dishes when grilling. Sesame seeds and sesame oil make this version particularly delicious. To the recipe: Vegetable skewers with sesame
vegetable parcels
© Thomas NeckermannIn a vegetable packet everything pure, what may taste. Our tip: mix the vegetables with potatoes. To the recipe: vegetable parcels
Barbecue sauces for vegetables
© Thomas NeckermannAnd there are home-made barbecue sauces!
To the recipe: Aioli with Noilly Prat
To the recipe: Chimichurri with olives
To the recipe: Ketchup with raspberries
To the recipe: peach chutney
Enjoy the barbecue
By the way: Did you know that you can grill not only vegetables but also fruits? We'll tell you how pineapple grilling, for example. We also explain how you can grill zucchini, grill potatoes, grill aubergine and barbecue sweet potatoes and how healthy barbecue works.
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