Summer is not too far away and we all know that means more time outdoors and more BBQs of course. For most of us a barbecue consists of steaks and sausages, but don’t underestimate the delicious vegetarian options you can create on the hot plate.
From hot, spicy corn-on-the-cob to aromatic Mediterranean vegetables, vegetarian barbecuing is great fun and offers an amazing variety of tantalising dishes. But, before you ‘throw another veggie on the barbie’, the one thing you shouldn’t do is cut your vegetables too thickly, because they usually take longer to cook than meat. Make sure you put them on the barbecue in plenty of time so that they will be ready at the same time as your meat or fish
Recipe suggestion: Mediterranean vegetables wrapped in aluminium foil
All you need are the following ingredients (serves 4):
• 4 tomatoes
• 1 eggplant
• 1-2 zucchini
• Rosemary and basil
• 1 garlic clove
• Salt, pepper and olive oil
1. Wash the vegetables, halve the tomatoes, and slice the eggplant and zucchini.
2. Season everything with salt and pepper.
3. Place the sliced vegetables in a sheet of aluminium foil, stacking them like a burger (tomato base, eggplant and zucchini slices, tomato lid).
4. Drizzle over a tablespoon of olive oil and add the herbs.
5. Close the foil, place on the barbecue and cook for 15 to 20 minutes.
We recommend serving with crusty bread and herb butter, or with mozzarella.
Recipe suggestion: barbecued zucchini topped with ricotta and red pepper
The following ingredients are required for 8 zucchini halves:
• 2 green zucchini (about 400g)
• Freshly ground pepper
• 1 tbsp olive oil
• 1 large red pepper (250g)
• 2 garlic cloves
• 1 white onion
• ½ bunch oregano
• 100g ricotta
• 2 tsp tomato sauce
• 1 tbsp red pepper relish
• 1 tbsp milk
1. Wash, wipe dry and halve the zucchini. Use a teaspoon to scrape out the seeds.
2. Season the halved zucchini with salt and pepper and place into a large aluminium tray with the cut surfaces facing upwards.
3. Brush with half of the olive oil and cook on the barbecue for about 8 minutes. Turn the zucchini, brush with the remaining oil and barbecue for another 3-4 minutes.
4. Meanwhile, halve, de-seed, wash and finely dice the red pepper, and place it in a bowl. Peel the garlic and press it through a garlic press, before mixing it in with the pepper.
5. Peel and finely chop the onion. Wash the oregano, shake it dry and remove the leaves. Put some aside and add the rest to the diced red pepper, together with the chopped onion.
6. Mix in the ricotta, tomato sauce, red pepper relish and milk, stirring until the mixture is creamy. Season with salt and pepper to add a little flavour.
7. Put the barbecued zucchini halves onto a plate and cover with the ricotta and red pepper topping. Sprinkle on the remaining oregano and serve immediately.
We hope you’re beginning to get the idea of just how versatile vegetarian barbecuing can be. Try these recipes out for yourself and surprise your guests with a completely different barbecue experience. And, if you don’t want to leave out the meat altogether, incorporate these dishes as great sides.
What is your favourite barbecue food? Have you tried vegetarian barbecue recipes before? Tell us all about your barbecuing adventures. Use the comment function below this post or start/join in discussions with us on Facebook.