How do I ensure that my vegetarian barbecue dishes do not burn?

Use a barbecue with lid to regulate the heat and prevent you from leaving the dishes on the barbecue for too long. The olive oil is also used to prevent them from burning.

What is a nice side dish for a vegetarian barbecue?

A fresh salad with fresh vegetables and a light dressing is always a good choice as a side dish for a vegetarian barbecue. Potato salad and baguette with herb butter are also popular options.

Vegetarian barbecue

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30min

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Do you want to get started with vegetarian barbecue? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

Grilled vegetables
2 beetroot
3 different zucchini: green-round-yellow
1 SLA
1 bone young carrots
3 avocados
3 sweet potatoes

Tomatoes - amandel dip
300 g cherry tomatoes
3 tbsp olive oil
pepper from the mill
smoked salt
1 KL look powder
2 tbsp almond paste
SIGNE OF CITROEN
edible flowers

Tofu tahin dip
3 tbsp Silken/Silk Tofu
2 tbsp tahin
1 Kloriander seed, stamped in a mortar
2 tbsp olive oil
juice of 1 lemon
pepper and salt
allspiment d’ eSpelette
garlic
4 branches of fresh coriander, finely cut
Blue Corn Flower

Grilled vegetables
2 beetroot
3 different zucchini: green-round-yellow
1 SLA
1 bone young carrots
3 avocados
3 sweet potatoes

Tomatoes - amandel dip
300 g cherry tomatoes
3 tbsp olive oil
pepper from the mill
smoked salt
1 KL look powder
2 tbsp almond paste
SIGNE OF CITROEN
edible flowers

Preparation method

How do you make this?

Grilled vegetables cut all vegetables into slices, season with salt and pepper and olive oil.

Grill them on both sides. Place the sweet potato higher on the barbecue, they have a longer cooking time.

Dress on a dish. Serve with the tahins sauce and tomatoes.

Tomato - amandel dip Place the tomatoes with olive oil and seasoned with salt and pepper and garlic powder in a bowl, for 15 minutes at 190 ° in the barbecue.

Mix with the sixth, the almond paste and the flowers.

Tofu tahin dip mix all the ingredients under each other and put in a bowl.

Finish with olive oil, allspice d’Espelette and Korenbloem.

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