Vegetarian barbecue recipes

Aubergine skewers with new potatoes

Serves 4

Ingredients

• 1 aubergine
• 16 small new potatoes in their skins
• 100 grams sun-dried tomatoes in oil
• 3 sprigs of fresh basil
• 16 cherry tomatoes
• olive oil, freshly ground pepper and salt
• 4 skewers

Method

1. Cut the aubergine lengthways into 6 thin slices. Halve the slices. Sprinkle them with salt and leave for 20 minutes.
2. Meanwhile, parboil the potatoes. Drain them in a colander.
3. Blend the sun-dried tomatoes with their oil and the basil leaves into a paste. Season with pepper.
4. Pat the aubergine slices dry. Spread them with the tomato paste. Roll up each slice tightly.
5. Thread the aubergine rolls, potatoes and cherry tomatoes alternately onto the skewers.
6. Brush the skewers all over with olive oil. Grill them on the hot barbecue for about 10 minutes until brown on all sides.

Tofu skewers with mushrooms

Serves 4

Ingredients

• 1 block of firm tofu
• 100 grams small mushrooms
• 1 red onion
• 1 red pepper
• 4 sprigs of rosemary
• 4 skewers

Marinade

• 2 tablespoons soy sauce
• 4 tablespoons dry sherry
• 2 tablespoons olive oil
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• ½ teaspoon chilli powder

Method

1. Cut the tofu into cubes. Mix the soy sauce, sherry, olive oil, ginger, garlic and chilli into a marinade. Marinate the tofu for 1 to 2 hours, stirring now and then. Keep the marinade.
2. Clean the mushrooms and halve the large ones. Peel the onion and cut it into 8 wedges. Cut the pepper into 20 pieces. Cut the rosemary into short pieces.
3. Thread tofu, pepper, onion and mushrooms alternately onto the skewers. Put the pieces of rosemary in between.
4. Brush the skewers with the rest of the marinade. Grill them on the hot barbecue for about 10 minutes until brown on all sides.

Stuffed tomatoes

Serves 4

Ingredients

• 4 ripe but firm vine tomatoes
• 50 grams peanuts
• 100 grams pesto, red or green
• 50 grams Parmesan-style cheese
• aluminium foil

Method

1. Cut the tomatoes in half across.
2. Toast the peanuts golden brown in a dry frying pan. Chop them finely.
3. Grate the cheese.
4. Top each tomato half with a teaspoon of chopped peanuts, a small teaspoon of pesto and a little grated cheese.
5. Wrap the tomatoes one by one in aluminium foil. Place them on the barbecue until the cheese has melted.

Sesame courgettes

Serves 4

Ingredients

• 3 courgettes
• sesame oil for brushing

Dressing

• 3 tablespoons sesame oil
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped fresh rosemary
• ½ teaspoon sugar
• salt and pepper to taste

Method

1. Halve the courgettes lengthways. Large courgettes can be cut into several thick slices. Brush them with sesame oil.
2. Grill them on the barbecue for 5 to 10 minutes on both sides until nicely brown. Place them in a dish.
3. Mix the dressing ingredients. Pour the dressing over the courgettes. Serve warm or cold.

Mushrooms with herb cheese filling

Serves 4

Ingredients

• 4 large chestnut mushrooms
• 100 grams soft herb cheese
• aluminium foil

Method

1. Clean the mushrooms and carefully remove the stalks. Fill them with the cheese.
2. Place each mushroom on a sheet of aluminium foil and fold it closed.
3. Put the parcels on the barbecue for about 15 minutes.

Vegan: use a plant-based herb cream cheese.

Baked potatoes

Serves 4

Ingredients

• 600 grams potatoes
• 8 cloves of garlic, unpeeled
• 8 sprigs of thyme
• 75 grams plant-based margarine
• salt and pepper
• 4 large sheets of aluminium foil

Method

1. Peel the potatoes and cut them into 2 cm cubes.
2. Fold the sheets of foil double. Divide the potatoes over the foil.
3. Add 2 cloves of garlic, 2 sprigs of thyme and a knob of margarine to each parcel. Season generously with salt and pepper. Fold the parcels carefully closed.
4. Place the parcels on the barbecue and let them cook gently for 20 to 25 minutes.

Roasted beetroot salad

Serves 4

Ingredients

• 4 beetroots
• olive oil for brushing

Dressing

• 3 cloves of garlic
• 1 onion
• 1 tomato
• 5 sprigs of fresh coriander
• ½ teaspoon ground cumin
• ½ teaspoon curry powder
• 1 tablespoon vinegar
• 3 tablespoons olive oil
• a pinch of sugar
• salt and cayenne pepper to taste

Method

1. Boil the beetroots in their skins for about 30 minutes until tender.
2. Meanwhile make the dressing. Crush the garlic. Peel and finely chop the onion. Dice the tomato very finely. Chop the coriander. Mix everything and season with salt and cayenne pepper.
3. Brush the beetroots with olive oil. Grill them for about 10 minutes on the barbecue. Turn them regularly so that every side takes on the smoky flavour. Then peel them and cut them into thick slices.
4. Arrange the beetroot in a dish and pour the dressing over it.

Fresh green salad

Serves 4

Ingredients

• 1 head of oak leaf lettuce
• 100 grams rocket
• ½ cucumber
• 100 grams marinated artichokes in oil
• 50 grams black olives
• 50 grams feta
• 2 tablespoons cress

Dressing

• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon white wine vinegar
• 1 teaspoon mustard
• 2 teaspoons honey or agave syrup
• salt and pepper to taste

Method

1. Wash the lettuce thoroughly. Tear the leaves roughly and dry them in a tea towel. Put the lettuce in a bowl.
2. Halve the cucumber lengthways and scoop out the seeds with a teaspoon. Slice it very thinly and arrange the slices on the lettuce.
3. Cut the artichokes into 8 pieces. Halve the olives and cut the feta into very small pieces. Scatter everything over the lettuce.
4. Garnish the salad with the cress.
5. Mix all the dressing ingredients. A jar with a screw lid works well for shaking. Pour it over the salad just before serving, or serve it separately.

Vegan: leave out the feta or use a plant-based version. Use agave syrup instead of honey.

Fruit skewers

Makes 12 skewers

Ingredients

• 1 mango
• ½ pineapple
• 2 small apples
• 2 bananas
• 24 kumquats*
• 12 skewers

Marinade

• 150 ml cloudy apple juice
• juice of 1 orange
• ½ teaspoon ground cloves

Method

1. Peel the mango, remove the stone and cut the flesh into 12 pieces. Peel the pineapple, remove the hard core and cut it into 12 pieces. Cut the apples into 12 wedges. Peel the bananas and cut them into 12 slices. Wash the kumquats and pat them dry.
2. Start each skewer with a kumquat. Then thread on a piece of mango, apple, pineapple and banana. Finish with another kumquat.
3. Mix the marinade. Lay the skewers in a shallow dish and pour the marinade over them. Leave for half an hour and turn them after a quarter of an hour.
4. Grill the skewers for 6 to 8 minutes until they start to brown. Turn them regularly and brush them with the marinade left in the dish.
5. Serve the skewers with the rest of the marinade.

*Kumquats are small tropical fruits that look like mini oranges. You eat them with the skin. They taste fresh and tart. If you cannot find them, use apricots. Tip: add a dash of brandy to the marinade.

Roast banana

Serves 4

Ingredients

• 4 bananas
• 25 grams butter or plant-based margarine
• 25 grams sugar
• 1 teaspoon honey or agave syrup
• 1 tablespoon lemon juice
• 1 tablespoon rum
• aluminium foil

Method

1. Leave the skin on the banana. Cut the banana lengthways through to the skin on the other side. That skin must stay intact.
2. Divide the butter, sugar, honey and lemon juice over the cut. Wrap the bananas in foil.
3. Place the parcels on a moderately hot barbecue for about 15 minutes. The sugar melts and the banana becomes soft.
4. Fold open the foil and pour the rum over the bananas.

Tip: delicious with (plant-based) cream or vanilla ice cream.