The weather is finally getting nice… And that means it’s time for BBQs!
Grilling offers so many different possibilities – whether fish, meat, vegetables, cheese, vegetarian or even vegan. You can even make pizza on a stone on the grill. One thing does not arise in any case, which is boredom. There is something for every type of diet and taste. And the great thing about barbecuing is that you don’t have to wash several pots afterwards and the preparation is often quite quick. And cooking under the open sky always has a special charm.
So, how about one of the numerous plant-based alternatives? The menu includes a watermelon salad with tofu, fresh mint and balsamic reduction, arugula salad with falafel and sesame dressing, grilled vegetables with green asparagus, grilled cheese and vegetarian grilled sausages. It goes great with olives and rustic baguette bread.
Sounds delicious? Then get on the barbecue and try it out. These recipes are perfect for beginners and are super easy. Especially the watermelon salad surprises many. Due to its sweet taste, watermelon is rarely associated with savory things or herbs and pepper, but this salad proves otherwise. It’s delightfully fresh, sweet, and yet a great salad for grilling due to its neutral notes in the tofu or alternatively feta cheese and its tart balsamic reduction.
Watermelon Salad:
- ½ watermelon
- 1-2 packets of tofu or feta cheese
- Fresh mint
- Balsamic reduction
- Salt
- Pepper from the mill
- 4 tablespoons of oil
Dice watermelon and tofu, chop mint and mix everything well. For the dressing, mix oil, salt and freshly ground coarse pepper from the mill and drizzle over the salad. Do not use too much oil, as watermelon naturally gives off a lot of juice. Then garnish the finished salad with plenty of balsamic reduction and enjoy cold.
Falafel Salad:
- 1 package falafel
- 1 package arugula salad
- 8 tablespoons sesame seeds
- Chili threads
- 4 tablespoons salad mayonnaise
- 4 tablespoons rice vinegar
- 4 tbsp. soy sauce
- 2 tsp. sesame oil
- 1 pinch of sugar
- salt and pepper
In order not to make the whole recipe too complex, you can use ready-made falafel from the refrigerator. Fry them in a pan with a little oil and set aside to cool. Wash the arugula. For the dressing, toast the sesame seeds in a pan until golden and grind finely. Mix with mayonnaise, vinegar, soy sauce, sesame oil and 80ml water. Season to taste with salt and pepper and sugar. Arrange salad with falafel and dressing. Sprinkle fresh sesame seeds and chili threads on top. Ready to serve.
Grilled vegetables
There are no special rules for grilled vegetables. What tastes good goes on the barbecue. It is best to use a special grill grate or insert, through which the thin slices of vegetables do not fall. It’s best to line the grill tray with some aluminum foil – this saves time washing up afterwards, and the vegetables can absorb the marinade or dressing more easily and don’t drip directly into the fire of the grill.
The best vegetables to grill are sliced onions, peppers, zucchini, eggplant, mushrooms and pickled artichoke. Simply mix colorfully and sprinkle with a little oil and the most popular spices. Creativity can be given free rein here.
Have fun making them and have some nice summer days and long barbecue evenings!