The days are warm, the grill is fired up and spring is officially in full swing. Families spend much less time in the kitchen and more time outside on these days. It's always nice to take advantage of the warmer weather and enjoy the sun. Many of people's favorite dishes can be cooked on the grill, in the meantime you can watch the great outdoors and get inspired. We'll tell you how you can grill delicious vegetables to eat vegetarian or vegan or to prepare a healthy side dish. With our recipes, for example, zucchini, asparagus, onions, sweet potatoes and mushrooms become incredibly tasty, juicy and firm to the bite!
The best marinade for grilled vegetables
This easy recipe for marinated grilled vegetables is simply the best way to prepare your favorite vegetables as a healthy, hearty and tasty summer side dishyour BBQ meatto grill. This allows you to use the abundance of summer vegetables from your garden or from the farmers market. You can grill just about any savory seasonal vegetable you have available. You won't believe how easy it is to whip up a zesty, flavorful and powerful marinade for grilled vegetables in just a few minutes.
Ingredients (for the marinade):
80 ml olive oil
60 ml Balsamic-Essig
3 EL Senf
3 EL Honig
1 ½ tsp dried thyme
1 tsp garlic powder
1 tsp salt
½ tsp ground black pepper
Ingredients (for the grilled vegetables):
500 g halved or quartered carrots
500 g asparagus
2 zucchini cut into sixths
2 yellow pumpkins, cut into sixths
1 large red pepper, cut into strips
Grilling vegetables: the right preparation
* Prepare the vegetarian marinade:
Place all ingredients in a mug and whisk until marinade is smooth. Cover the marinade and place it in the refrigerator for later use.
* You can prepare the best grilled vegetables like this:
Clean and cut all vegetables into long strips. This means it doesn't fall through the grill grates so easily. Place on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss to coat with the marinade. Allow the vegetables to marinate for at least 30 minutes (or up to several hours). Once the grill is hot, place the carrots across the grill first so they don't fall through. Grill the carrots for 3-4 minutes and then flip them over.
Then place the rest of the vegetables on the grill and grillthe healthy vegetablesanother 8 – 10 minutes, turning once. Finally, take them out with pliers. Of course, you can use any type of vegetable for this marinade - for example, use 1 medium-sized onion. Just be sure to put the toughest, densest vegetables on the grill first so they get a head start. Root vegetables take more time to grill than other vegetables.
Grilled sweet potatoes in foil
The hearty sweet potatoes are one of the favorite dishes on the grill, and they are also super healthy. One serving provides four times more vitamin A than the recommended daily requirement.
Ingredients:
3 sweet potatoes (medium size)
2 tbsp olive oil
½ tsp crushed rosemary
¼ tsp onion powder
¼ tsp salt
¼ tsp black pepper
Preparing the vegan sweet potatoes on the grill
Wash and peel the sweet potatoes, halve them lengthwise and then cut them into slices. Divide the sweet potato slices between 2 pieces of aluminum foil. Drizzle with olive oil and add the rosemary, onion powder, salt and pepper. Distribute the spices evenly and wrap the potatoes tightly in 2 layers of aluminum foil (approx. 30 x 40 cm). Grill for 30 minutes, turning halfway through. Remove them from the grill and let them rest for 5 minutes. Carefully open the aluminum foil and serve the delicious sweet potatoes. As a dessert you can have onedelicious, gluten-free, vegan banana breadprepare!
If you're looking for a simple feast, grilled mushrooms are for you. They are filled with incredibly delicious ingredients such as cheese, tomatoes and fresh herbs and are then grilled to perfection. This recipe works well as an appetizer or even an impressive side dish. In the store, look for mushrooms that have a clean exterior and are not bruised at the caps. Also, since you'll be stuffing them, look for mushrooms with small stems that are easier to remove. If you don't like mozzarella, you can use another type of cheese instead, such as Parmesan.
Ingredients:
100g chopped tomatoes
50g grated mozzarella
1 tsp olive oil
½ tsp finely chopped fresh rosemary
⅛ tsp coarsely ground black pepper
4 giant mushrooms or several smaller mushrooms
2 tbsp fresh lemon juice
2 tsp soy sauce
2 tsp chopped fresh parsley
Clean the mushrooms and then prepare them
Mix the tomatoes, cheese, 1/2 teaspoon oil, rosemary and pepper in a small bowl. Using a spoon, remove the brown gills from the bottom of the mushroom caps and the stems. Mix 1/2 teaspoon oil, lemon juice and soy sauce in a small bowl and brush the mushroom caps on both sides with the mixture.
Grill the mushroom caps for 5 minutes on each side (stem side down first, so they are in the right position for the filling when flipped) until tender. Next, add the tomato mixture into each mushroom cap. Grill mushroom caps 3 minutes or until cheese is melted. Sprinkle them with parsley.
