Who said that the barbecue is synonymous with grilled meat? Even for those who have decided to eliminate meat and fish from their diet, the barbecue can be, especially in this period, a fun and tasty experience to share with friends and relatives. Ideal for those who have decided to enrich the country walk with a nice picnic.
In this regard, we advise you to read our tips to make it even greener, but also for those who want to enjoy this relaxing day at home and organize a good eco-friendly barbecue with friends and relatives. Here are some vegetarian recipe, summer or otherwise, for a barbecue all green based on vegetables and proteins to make even those who are not vegetarians lick their mustaches.
And remember to accompany yours vegetarian barbecue with a few slices of bruschetta, preferably wholemeal, simple with garlic and oil or, if they are in season, with a tomato sauce cut into small pieces with oil and salt.
Tofu and Vegetable Skewers
- 300g of diced tofu
- 4 courgettes your city cut into medium slices
- 1 red pepper cut into medium pieces
- cherry tomatoes
- long wooden sticks (leave them to soak in cold water for about 20 minutes)
- 4 tablespoons soy sauce
- 2 tablespoons of lemon juice
- 1 clove of minced garlic
- olive oil
First, mix the ingredients well to prepare the mixture in which to marinate the vegetables and tofu, in a fairly large bowl. Once the marinade sauce is ready, soak the vegetables and the tofu for at least a couple of hours, stirring occasionally. Once the vegetables have been marinated, we proceed to skewer them in the appropriate sticks in alternating pieces. At this point our skewers are ready to be grilled.
We cook them for about 15-20 minutes, turning them often and brushing them occasionally with the marinated sauce.
Radicchio, Eggplant and Grilled Cheese
For a vegetarian barbecue excellent are the cheeses such as gruyere, scamorza, goat cheese, plus all those of hard sheep's cheese (the others could melt on the plate).
- 1 red radicchio with elongated leaves
- 1 eggplant
- sheep or goat cheeses of your choice
We wash the radicchio and separate the leaves leaving them to dry on a cloth. We cut the aubergine into slices about 1 cm thick. We cut the chosen sheep or goat cheese into slices, quite thick. When the plate is hot, place the vegetables and cheeses on top and cook the aubergines, 10 radicchio and slices of cheese for at least 5 minutes.
When cooked we serve on a plate curing with a drizzle of raw oil.
Grilled Potatoes in Bay Leaf Sauce
- 6/8 medium sized potatoes
- chopped fresh bay leaves, a few leaves
- minced garlic
In a bowl, prepare the sauce by putting the chopped bay leaf, garlic, oil, salt, pepper and mix all the ingredients well. We wash, peel and cut the potatoes into slices of about 2 cm thick. At this point we brush the potatoes with the sauce of the time and put them on the grill. We turn them every now and then and brush them again with the sauce. We cook for about half an hour until they are soft and golden on both sides.
We serve hot.
Grilled Stuffed Tomatoes
- 6 medium red tomatoes
- fresh herbs
- balsamic vinegar
- grated Parmesan cheese
- olive oil
- salt and pepper
We wash the tomatoes and with the help of a spoon we empty them of the pulp that we will put in a bowl. We season the tomato pulp with the fresh herbs we have available, oil, salt and pepper. Mix the ingredients well and fill the tomatoes again with our enriched sauce. Sprinkle with a little grated Parmesan and cook for a few minutes on the plate.
Once cooked, sprinkle our grilled stuffed tomatoes with a few drops of balsamic vinegar. And finally, let's cook some on the grill Seitan sausage accompanying with a green and crunchy one mixed salad of tomatoes and rocket. Very important to give a touch of liveliness to our barbecue: never let our guests miss a glass of good red wine, as long as it is organic.
Enjoy your meal and have fun!
Read also: 6 easy tips for a greener barbecue