Clear skies and temperatures over 20 degrees all lure into the open. And especially on the weekend you want to enjoy the beautiful weather in the countryside. But a treat on an empty stomach is not a real treat. You certainly have the grill already exposed? And if not, then it’s high time to do that! We offer you three delicious vegetarian barbecue recipes that will even taste the meat eaters, guaranteed!
Flatbread with onion and honey chutney
- 1 kg of red onions
- 2 TABLESPOONS OIL
- 5 tablespoons honey
- 200 ml red grape juice
- 50 ml of red wine vinegar
- salt and pepper
- 1/2 bunch of thyme
- 2 onions (for the flatbread)
- 60 g of butter
- 450 g of flour
- 1 packet of dry yeast
- 180 ml lukewarm buttermilk
The recipe is for 4 people.
For the chutney: Peel the red onions and cut roughly.
Heat the oil and fry the onions in a glassy sauce. Add 4 tablespoons of honey and sauté briefly. Deglaze with vinegar and grape juice. Uncover over low heat for about 20 minutes until creamy. Season with salt and pepper and, depending on the desired consistency, either add more juice or continue cooking. Remove from heat and leave to serve.
For the pancakes: Wash thyme, dry and pluck the leaves. Peel onions and cut very finely into cubes. Melt the butter in a pan and fry the onions in a glassy sauce for about 10 minutes. Add thyme, sauté briefly and let cool.
Mix flour with yeast, 1 tbsp. Honey, buttermilk, 1 tsp. Salt and the Zweibel mixture to a smooth dough. If necessary, you can add flour or water. Cover the dough with a cloth and leave in a warm place for about 45 minutes.
Knead the dough well on a lightly floured surface and divide into 8 portions. Make small cakes and let them rest for another 15 minutes. Put patties directly onto the grill and grill for 5 to 20 minutes from both sides. Serve with the chutney.
Vegetarian Barbecue Recipes: Barbecue Corn Halloumi Salad
Halloumi is a special grill cheese. It has a firm consistency and does not melt on the grill. Furthermore you need the following ingredients for 4 persons:
- 200g quinoa mix
- 2 corncobs
- salt and pepper
- 150 g of mangetout peas
- 2 zucchini
- 250 g Halloumikäse
- 1 teaspoon paprika powder, sweet
- 6 to 7 tbsp olive oil
- 250 g cherry tomatoes
- Juice of half a lemon
- 2 tbsp chive rolls
Prepare the quinoa in salted water according to the instructions in the package. Drain off water, drain and loosen up with a fork.
Wash the corn, clean and cook in boiling water for about 15 minutes. Then quench and cut into 3 cm wide pieces. Wash the mangetouts, clean and blanch briefly in salted water, quench and drain. Wash, clean and slice the zucchini.
Halloumi cut into strips. Mix the peppers, 2 tbsp oil, salt and pepper and brush the halloumi strips with them. Grill on the hot grill in an aluminum dish for about 8 to 10 minutes. Brush the zucchini, the mangetouts and the corn with 2 to 3 tablespoons of oil, season with salt and pepper and cook in the bowl for the last 5 to 6 minutes.
For the dressing: put the tomatoes (washed, cleaned and halved) in a grill dish, drizzle with 2 tablespoons of oil and heat on the hot grill. Remove from the grill, season with lemon juice, salt and pepper. Arrange the grilled vegetables with the quinoa and halloumi on a large plate and spread the tomato dressing over it. Serve with chives.
Pita bread with vegetables and hummus
The required ingredients for 4 people:
- 300 g of dried chickpeas
- 2 cloves of garlic
- 3 to 4 tablespoons of Tahin
- 2 to 3 tablespoons olive oil
- 2 to 3 tablespoons of lemon juice
- ground cumin
- White pepper
- 75 g rocket
- 4 stems of mixed herbs (eg coriander, parsley, chervil, basil)
- 1/2 eggplant
- 1 small zucchini
- 1 to 2 peppers
- 3 to 4 tablespoons of olive oil
- 4 pita breads
- Sesame to the sprinkling
Soak the chickpeas in water overnight. Drain and cover with fresh water for about 45 minutes. Put in a colander, rinse off with cold water and puree. Peel the garlic cloves, chop and grate with a pinch of salt. Add to the chickpeas and season with Tahin, olive oil, lemon juice, cumin, pepper and salt.
Wash the rocket and herbs and shake dry. Wash the eggplant, clean it and cut into slices of approx. 1 cm. Sprinkle with salt and leave for about 10 minutes. Also wash and clean the zucchini and cut into slices approx. 5mm thick. Wash the peppers, halve, clean and roast with the skin on the hot grill until black bubbles arise. Then place in a freezer bag and let it rest for about 5 minutes. Skinning and roughly dice.
Dab eggplant and zucchini with kitchen roll, sprinkle with oil and roast on both sides of the hot grill.
Bring the bread on the grill too. Cut something from one side and fill it with everything. Sprinkle with sesame and enjoy.
We wish all vegetarians and meat eaters one delicious barbecue season !
More vegetarian barbecue recipes!
Grilled peppers filled with quinoa
Grill delicious corncobs
Stuffed mushrooms with tomatoes
Prepare cheese sandwiches on the grill
A grilled watermelon salad with mint
Grilled kohlrabi with dill sauce
Grilled vegetable shish kebabs with pesto
Stuffed mushrooms with tomatoes, mozzarella and pesto
Flatbread pizza with grilled vegetables
Potato salad from the grill
Even fruit can come on the grill
Combine vegetable skewers with quinoa
Vegetarian barbecue recipes with cauliflower
A delicious combination with banana-pineapple and tofu
Vegetarian grill recipes for every taste
Enjoy the sunshine and the barbecue season