Vegetarian barbecuing

01. May 2017


Stuffed Mushrooms

Barbecue: For 4 persons

Difficulty: easy
Time taken: up to 30 minutes

Ingredients

  • 8 to 12 Mushrooms, depending on size
  • 4 slices of dry-cured ham, dice finely
  • 80 g Gruyere, grated
  • 4 tbsp Crème fraîche
  • 1 shallot, chop finely
  • 1 tbsp Chopped parsley
  • Freshly ground salt and pepper

Preparation

Twist out mushroom stems, hollow out the tops somewhat with a melon baller.

Cut the stems up into small pieces and process into a mass together with the other ingredients, season to taste with salt and pepper.

Fill the mushrooms with the mass and place onto a grill sheet. If no grill sheet is available, aluminium foil (extra strong) can be used.

Bake for approx. 10 minutes on the barbecue with the hood closed or in the oven at 200°C for approx. 10 minutes.

Equipment

  • Grill sheet or use extra strong aluminium foil doubled.
  • Melon baller
  • Barbecue tongs


Vegetable-Halloumi Kebab

Barbecue: For 4 persons

Difficulty: easy
Time taken: up to 45 minutes


Ingredients

  • 600 g Halloumi frying cheese
  • 2 medium-sized courgettes
  • 2 red peppers
  • 1-2 light-coloured leeks, depending on length
  • 1 tsp chopped thyme
  • 1tsp chopped rosemary
  • 2 tbsp Sunflower oil (heatproof)
  • 1-2 tbsp Olive oil for food once grilled
  • Milled salt and pepper

Preparation

Cut the halloumi and vegetables into roughly the same size cubes so that they will sit evenly on the barbecue. Prepare 12 pieces of each.

Place cheese and vegetables alternately onto the skewers.

Place the chopped herbs as well as the ground pepper into the olive oil.

Brush the skewers with a little sunflower oil, only season with salt.

Pre-heat the barbecue to medium heat 180 bis 200°C, then grill the kebabs for approx. 10 minutes.

Shortly before the vegetables are done, turn the heat down and brush the vegetables with the herb oil.

Tip

Use double metal skewers so that the vegetables hold better and the skewers do not catch fire.

Equipment

4 grill skewers
1 brush
 
 

Verdura grigliata

Barbecue: For 4 persons

Difficulty: easy
Time taken: up to 45 minutes


Ingredients

  • 2 courgettes, medium size, wash, cut diagonally into 1/2 cm slices
  • 1 aubergine, medium size, wash, cut diagonally into ½ cm slices
  • 1 red pepper, wash, halve, remove stalk and core. Divide into six pieces lengthwise
  • 1 yellow pepper, wash, halve, remove stalk and core. Divide into six pieces lengthwise
  • 1 fennel, large, wash, trim, remove greenery as well as the woody shoots, cut into 1/2 cm slices.
  • Sunflower oil
  • 50 ml olive oil
  • 1 lime, zest and juice
  • 1 tbsp Balsamic vinegar
  • 1 tsp chopped thyme
  • 1 clove of garlic, press
  • Freshly ground salt and pepper

Preparatory work

Mix the olive oil and lime juice together with the zest, balsamic vinegar, thyme, garlic and pepper into a marinade.

Brush the vegetables with the sunflower oil.

Preparation

Pre-heat the barbecue on medium heat 180-200°C.

Place the grill pan on the barbecue and, as soon as it is hot, place the sliced vegetables on top.

Grill on each side for 4 to 6 minutes until brown.

Then arrange the vegetables on a large dish, brush with the herb oil and season with salt and pepper.

It will take several batches before all the slices are done.

Tip

Verdura grigliata can also be prepared in a skillet without a problem. This is suitable as a side dish but also as a vegetarian starter.

Equipment

Grill pan of stainless steel or cast iron
Barbecue tongs
Brush
Alternatively, a skillet


Source: Kuhn Rikon AG


Kuhn Rikon AG

Vegetarian barbecuing
* incl. VAT, plus shipping