Meatless doesn't necessarily mean tasteless. If you would like to find out more about vegetarian grilling, then you have come to the right place. Let our ideas convince you that meat-free grilling is delicious and easy to do. These simple recipes would definitely appeal to meat eaters too!
What can you grill vegetarian?
Basically everything. Whether vegetables, skewers, cheese, tofu or seitan – the variety of vegetarian grilled products is huge. When it comes to vegetables, we recommend low-water varieties such as zucchini,Paprika, eggplant, mushrooms, sweet potatoes, corn on the cob, pumpkin, cabbage and carrots. Asparagus, fennel and pak choi can also be cooked easily on the grill.
Grill directly without aluminum foil
Vegetables are more sensitive to the heat of the grill, so they should be placed on the edge of the grill or generously coated with fat. Cheese and tofu should also be grilled over medium to low heat.
Here are some guidelines:
– 2 to 4 minutes, direct heat, turning occasionally – asparagus, shallots
– 4 to 5 minutes per side, direct heat – Peppers (cut into 5cm strips), eggplant and zucchini (cut into 1cm slices), mushrooms, onions (1cm thick slices)
Vegetarian grilling indirectly – on aluminum foil or in packets
Alternatively you canVegetables in aluminum foilwrap with a little oil. This makes it tender and beautifully aromatic. Whole peppers and corn cobs can be cooked perfectly on the grill over indirect heat for 15-20 minutes. Whole potatoes in aluminum foil are ready in 40-50 minutes.
Vegetable skewers
Vegetable skewers on the grill are a classic. To do this, cut various vegetables such as zucchini, mushrooms, onions and peppers into pieces and put them on a skewer. Then brush with herb oil and place on the grill. Only use salt after grilling as it promotes fluid loss.
Marinade and oils for grilling
In order to protect vegetables from drying out and burning, you always have to coat them with fat. Heat-stable peanut oils and refined oils such as olive, sunflower or rapeseed oil are best because they can withstand higher temperatures. The vegetables should be dried well before brushing.
For an intense flavor, vegetables are marinated in a mixture of oil, spices and fresh or dried herbs. Marinades made from antioxidant-rich ingredients such as garlic and lemon juice can also protect grilled food from harmful substances. Here is a simple recipe for grill marinade:
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 cloves of garlic (more if desired)
1/2 tsp dried thyme
1/2 tsp dried oregano
1 teaspoon dried rosemary
2 tsp dried basil
Salt & Pepper
Mix all the ingredients together and pour the vinaigrette over the sliced vegetables. You can use zucchini, tomatoes, carrots, red, green and yellow peppers, shallots, red onions, cabbage, pumpkin, asparagus, eggplant, broccoli or mushrooms. Marinate vegetables in the refrigerator for at least 2 hours or overnight for more intense flavor.
Tofu and Seitan as meat substitutes
Vegan sausages, burgers and steaks made from meat alternatives based on soy and other grains are now available in almost all supermarkets. Tofu, tempeh and seitan have a similar consistency to meat and can be wonderfully fried and grilled. Whether sliced or diced on a skewer, they are versatile and can be placed directly on the grill. Use firm tofu and not silken tofu. Also note that smoked tofu is not tasteless and is already marinated. Find out how you can make and season your own Seitanin this article.
Before grilling tofu, it is recommended to marinate it as it hardly contains any flavor of its own. In order for the marinade to absorb better, the excess liquid should be removed from the tofu by pressing it lightly between kitchen paper. Here you can see two interesting onesTofu marinade recipesview.
Grill cheese – feta, goat cheese, mozzarella, halloumi
Firm cheeses such as halloumi and feta are perfect for grilling. Marinated, they can be grilled directly on the grill. Hard cheeses include Emmental, Cheddar, Parmesan, Pecorino and mountain cheese.
Only grill soft cheese indirectly
Soft cheeses such as mozzarella, brie, camembert and gorgonzola melt when grilled and must be prepared on aluminum foil or in a grill pan.
Stuffed zucchini on the grill
Line a heatproof baking pan with 2-3 pieces of aluminum foil and sprinkle with olive oil. Spread 1-2 cups of cherry tomatoes and 1/2 onion on top. Cut off the tops of the round zucchini and hollow out the inside. For the filling you need the inside of the zucchini, 1/2 eggplant and 1/2 small onion (cut into small pieces), 1/3 cup breadcrumbs, 3/4 tsp salt, 3/4 tsp pepper, 3/4 tsp dried basil, 1/2 tbsp oil. Fill the zucchini with the mixture, put the lid on and grill for 15-20 minutes.
Stuffed peppers
This Mexican-flavored recipe is very simple, but note that the preparation time is a little longer - almost 2 hours of cooking time.
Ingredients: 2 sweet potatoes, 1/2 cup apple cider vinegar, 1/2 cup brown sugar, 1 large can black beans, beer, 1 tomato, 2 shallots, 2 jalapenos, 3 serrano peppers, 1/2 cup grated cheese, 6 peppers ( those who can stand upright)
Preparation: Preheat oven to 200 degrees. Peel and dice sweet potatoes. Mix together with the brown sugar and apple cider vinegar and bake for 45 minutes. Allow to cool.
Chop the shallots, tomatoes and jalapenos and fry them in butter in a small pan over medium heat. Add beans, beer and lemon juice and stir. Cover and cook over medium heat for 20 minutes. Allow to cool.
Mix sweet potatoes, beans and cheese together. Cut off the tops of the peppers and remove the insides. Place the peppers on the grill until they soften slightly. Grill the lids too. Remove from the rack and fill with the mixture. Put the lids back on. Place the peppers around the coals at the edge of the grill and grill for 30 minutes. Turn every 5 minutes because the part facing inwards cooks the fastest.
Stuffed mushrooms
This recipe is also perfect for those who are on a diet and like counting calories. There are only 32 calories in 2 stuffed mushrooms.
Ingredients: 10 mushrooms (cleaned and scooped out), 1/2 cup frozen peas (thawed), 2 tablespoons diced red onion, 8 cherry tomatoes (quartered), 2 cloves garlic (mashed), 1/2 teaspoon dried rosemary, 1/2 teaspoon salt , 1/2 tsp paprika powder.
Preparation: Wash mushrooms, remove stems and hollow out. Cut the inside into cubes and add peas, onions, tomatoes, garlic, rosemary and spices. Spoon the mixture into the mushrooms and press with your fingers. Place the stuffed mushrooms in aluminum foil and grill over medium heat for 6-8 minutes until the mushrooms become soft.
Salmon in vegetable parcels
Salmon can be prepared very quickly in vegetable packets on the grill and the result is simply delicious! Place salmon fillets and fresh vegetable pieces on a piece of aluminum foil and drizzle with olive oil, salt, pepper and lemon juice. Sprinkle with fresh herbs such as dill and basil or spread with Dijon mustard and lemon juice. Place a second piece of aluminum foil and close the packages. Grill for about 10 minutes.
Vegetarian grilling – dips and side dishes
The best-known side dishes for vegetarian grilled food are potato, pasta, quinoa, cous-cous and fresh salad. Crostini with a fresh spread such as goat's cheese or olives also go well with grilled vegetables.
Serve grilled vegetables with a delicious dip! Hummus, goat cream cheese, yoghurt, curry and mustard spice up the vegetarian grilled food perfectly. Here you can also get a fewVegetable dip recipesview.
