If you think that grilling is only for sausage and meat eaters, you’re wrong. He has definitely never tried grilled vegetables.
Over the years we have become fans of grilled chicory, all kinds of vegetables and even fruit.
Another tip in advance: No aluminum trays or any frequently recommended grill pans are required for vegetable grilling. With a reasonable stainless steel grill and flat grillage, vegetables can also be placed on the grill bare.
Guacamole with rustic bread
How it goes:
3-4 avocados, salt, pepper, cumin, fresh coriander
Halve and core the avocados and remove the pulp from the skin. Then puree the pulp and lemon juice and season with salt and pepper. Add cumin and add the finely chopped coriander.
Tip: To prevent the guacamole from turning dark, you can press the avocado seeds into the dip and then put them in the fridge to store them. Remove the seeds before serving.
A maximum of two medium-sized chicory per person should be sufficient.
- Wash the vegetables properly
- Halve (or, depending on the size) a quarter
- Brush with oil, lightly salt and roll in fresh herbs
- The vegetables should not be grilled too hot, otherwise the healthy bitter substances will be lost.
- Grill the vegetables on each side for about 4 minutes
Courgettes, eggplant, mushrooms, tomatoes (depending on the number of people)
Wooden skewers, olive oil, wooden skewers
- Wash and cut the vegetables into pieces so that they fit well on the skewer.
- Brush with olive oil and herbs
- Grill for 4-5 minutes, turn occasionally
1 banana per person, toasted almonds, honey or jam
Place the banana in the peel on the grill (ideally when the grill is no longer hot) and grill on both sides black.
Then cut the banana open with a sharp knife, detach from the peel and immediately pour honey or the roasted almonds over it or sprinkle it.
The recipe can also be expanded with chocolate sauce or vanilla ice cream (depending on the preferences of the guests).