Colorful grilled vegetables

Meatless grilling for vegetarians and vegans

As soon as the days get longer and warmer in spring, the barbecue season begins for many. But does it always have to be meat, sausages or barbecue skewers?

Today I would like to introduce you to some meat-free but very tasty barbecue alternatives that will delight not only vegetarians or vegans, but every barbecue fan.

Colorful start to the barbecue season – grilled vegetables

In addition to the long-established classics such as corn on the cob with herb butter, baked potatoes with dip or feta cheese in a packet, haloumi cheese has become increasingly popular as a grilled cheese in recent years. Goat’s cheese can be prepared on the barbecue together with figs and fresh herbs in small aluminum packets – a delicious vegetarian barbecue delight.

How about grilled asparagus? Green asparagus is particularly suitable for grilling in April/May during asparagus season.

Zucchinis, eggplants, sweet potatoes and jackfruit can be grilled in a wide variety of ways. Grilled in long slices on the grill on their own or in pieces, they are also very good on skewers.

Zwiebeln können ebenfalls aufgespießt oder gefüllt auf dem Grill zubereitet werden. The same applies to tomatoes, peppers, mushrooms and avocados.

When the first pumpkins herald the arrival of fall in September, some varieties can also be grilled. The Hokaido pumpkin or butternut squash are very easy to prepare grilled meat alternatives when sliced.

Why not put pineapple, banana or watermelon on the grill for dessert or how about grilled vanilla ice cream in yufka batter?

The selection of grilled vegetables and sweet grilled dishes is surprisingly large and for those who can’t manage without sausages or meat, there are now great meat-free alternatives such as soy steaks or seitan sausages.

Grilled vegetables taste best when marinated. Mix some olive oil with freshly pressed garlic, salt, pepper and fresh herbs such as oregano, rosemary and lemon thyme. After washing, dry the vegetables well and then either marinade them or brush them with the marinade just before grilling.

As a rule, grilled vegetables do not need quite as much heat as a juicy steak, so you can also place them on the edge of the grill rack.

A little tip: briefly grill the individual vegetables well and then place them together in a large sheet of grill foil. If necessary, add some herb butter or another sprig of rosemary and more herbs and then place the sealed aluminum foil with the vegetables back on the grill. This allows the vegetables to cook until really juicy. Simply delicious!

So grab your barbecue tongs and enjoy your meal!