Ideas for a vegetarian barbecue

Head for vegetables

Summer means barbecue and plancha season! A period that can be a little frustrating for people who don’t eat meat or fish. However, there are some great vegetarian alternatives to prepare on the grill. Eggplants, zucchini, peppers, the summer season is full of beautiful sunny vegetables. Whole, in strips or in a meatless skewer version, grilled vegetables offer a multitude of possibilities. Discover our tips for sprucing up your vegetarian barbecue.

The art of marinating

The marinade is the trick that will enhance the taste of your vegetables. The principle is simple: a fatty substance, an acidic liquid and ingredients to flavor and season. Honey, soy sauce and sesame oil for a barbecue with Japanese flavors or garlic, thyme and lemon juice for a return trip to Provence… Give way to your creativity to create unique and tasty marinade recipes.

What if you tried dry rub? This “dry marinade” is made from a mixture of spices of your choice. We then rub the food with a little oil then with the spices which will form a nice crust when cooked. This type of marinade has the advantage of being less fatty and requires less rest. Allow 1 hour for a classic marinade versus 30 minutes for the dry rub. Whatever recipe you choose, the only rule is to have fun.

Vegetables but not only…

You can also enjoy cheese, like a nice ball of melting mozzarella or a nice camembert. Surrounded by aluminum, they will melt happily under the heat of the embers. The latest trend? We grill a nice slice of halloumi with a little honey and oregano. A delight. For burger fans, we revisit it in a vegetarian version with a legume patty or a nice slice of eggplant. One pass on the grill and you have a burger that will amaze your guests! To end in style, don’t hesitate to end on a sweet note. We treat ourselves to peaches and apricots that we roast quickly before enjoying these grilled fruits with a scoop of vanilla ice cream.