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Vegetarian barbecue - tasty without meat!
Vegetarian barbecue - tasty without meat!
Tips and tricks for vegetarian barbecue
Vegetables, tofu, grilled cheese: There are many ways to grill without meat! So that your vegetarian grill specialties also succeed, you should follow some tips.
- Tip 1: Vegetables usually take longer on the grill than meat. Therefore, make sure to turn on the grill in time and put the vegetarian grill food on early enough.
- Tip 2: Vegetables and cheese should be grilled over indirect heat. Therefore, place the grilled food rather on the edge of the grill. For grilled vegetables and grilled cheese, you can also use a grill tray or aluminum foil - so they stay juicy and do not stick to the grate. Another advantage: if meat is also grilled, the vegetarian grilled food does not come into contact with the meat.
- Tip 3: Vegetables dry out quickly on the grill. Therefore, it should be coated with oil or marinated. Also, do not salt grilled vegetables until after grilling - the salt will otherwise extract even more moisture from the vegetables.
- Tip 4: Vegetarian barbecue skewers are particularly popular. Use vegetables with a similar cooking time and consistency - so the whole skewer is ready at the same time.
Did you know?
If you use wooden skewers, you should place them in a bowl of water for about 10 minutes before loading them. The moisture protects the skewers from the heat of the embers.
Grilling vegetables
Which vegetables are suitable for grilling?
Basically, vegetables that can be prepared well in the pan are also suitable for grilling. Corn on the cob, peppers, mushrooms, potatoes and tomatoes are particularly popular. But onions, zucchini and eggplant are also good. If you like it a little fancier, you can also grill asparagus, pumpkin, fennel, pak choi or avocado. And fruit also tastes good grilled: Have you ever tried grilled watermelon, banana or nectarine?
How long do grilled vegetables take?
Of course, the exact grilling time depends on the size of the grilled food and the grilling temperature. Nevertheless, there are values that you can use as a guide.
- Sliced eggplant, halved peppers, half tomatoes, and zucchini cut lengthwise will take about 6-8 minutes over direct heat.
- Whole mushrooms, garlic bulbs cut in half, and asparagus will be ready in about 8-10 minutes over direct heat.
- Whole corn on the cob and whole peppers are perfectly grilled after about 15-20 minutes.
- Whole potatoes are best grilled wrapped in aluminum foil for 50-60 minutes over indirect heat.
Marinate grilled vegetables
To prevent grilled vegetables from becoming dry and burning, you should brush them with oil or marinate them. This makes them juicy and gives them a nice spicy taste. The vegetables should lie in the marinade for several hours - preferably overnight! This allows the flavors to be absorbed well. A marinade for vegetables should contain no or only a little salt - otherwise the spices cannot be absorbed properly into the vegetables and they dry out more quickly.
Recipe idea: Barbecue vegetables marinade
For 1 kilo of grilled vegetables you will need:
- 150-200 ml olive oil
- Two sprigs each of rosemary, thyme and marjoram
- 2 cloves of garlic
- 1/2 tsp. salt
- 1 tsp. of balsamic vinegar
- Pepper and chili to taste
Grilled vegetable marinade: how to make it
Pluck the leaves of the herbs from the stems and chop them finely. Mix the chopped herbs in a bowl with the oil and add the finely chopped garlic. Then add the rest of the ingredients and mix well. Before you marinate the vegetables, the marinade should infuse a little - during this time you can peel and cut the vegetables.
Our tip
With an apron you protect your clothes from grease and oil splashes and look like a real professional griller at the same time.
Suitable aprons can be found at JOBELINE.
What to consider when grilling tofu?
Tofu is relatively soft - which makes it difficult to grill. There are two ways to make the tofu firmer. You can either squeeze the tofu by placing it in a clean kitchen towel and placing a heavy pot on top, or you can freeze it and thaw it again. Both methods give the tofu a firmer texture and make it easier to grill. It also absorbs the marinade better. Since tofu contains hardly any fat, it quickly sticks to the grill grate. You can avoid this by preparing the tofu in a grill tray and brushing it with a little oil. With direct heat, the tofu is ready after a few seconds - with indirect heat at the edge of the grill, it takes a few minutes.
Recipe idea: Tofu barbecue marinade
For 200 g of tofu you will need:
- 3 tbsp. olive oil
- 3 tbsp. tomato paste
- 3 tbsp. white wine vinegar
- 5 tbsp. soy sauce
- 3 cloves of garlic
- 1 piece of ginger
- 1 tbsp. honey
- 1/2 pod chili
- 2 pinches of curry powder
- 1 pinch salt
- 1 pinch pepper
Tofu barbecue marinade: This is how it works
Mix all the ingredients together thoroughly. Place the squeezed or thawed tofu in it and let it marinate for several hours - preferably overnight.