Vegetarian barbecuing

01. May 2017


Stuffed Mushrooms

Barbecue: For 4 persons

Difficulty: easy
Time: up to 30 minutes

Ingredients

  • 8-12 mushrooms, depending on size
  • 4 slices of Prosciutto, finely diced (optional)
  • 1/2 cup of Gruyère cheese, grated
  • 4 Tbsp Crème Fraîche
  • 1 shallot, finely chopped
  • 1 Tbsp Parsley, finely chopped
  • Freshly ground salt and pepper

Preparation

Remove mushroom stems and set aside. Using a spoon or melon baller, remove the gills on the underside of the cap to make it hollow.

Dice the stems finely and combine with the remaining ingredients mixing well. Season with salt and pepper to taste.

Fill each mushroom with the mixture and place onto a greased grill sheet or Heavy Duty aluminum foil, doubled.

Grill for approximately 10 minutes on the barbecue with the hood down or in the oven at 400°F.
 

Equipment

  • Grill sheet or Heavy Duty aluminium foil (doubled).
  • Melon baller or Spoon
  • Barbecue tongs


Vegetable-Halloumi Kebab

Barbecue: For 4 persons

Difficulty: easy
Time: up to 45 minutes


Ingredients

  •  1 ¼ lbs Halloumi frying cheese
  • 2 medium zucchini
  • 2 red peppers
  • 1 leek
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 2 Tbsp Vegetable or Canola oil
  • 1 Tbsp Olive oil 
  • Freshly ground 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.

Mix the chopped herbs and the ground pepper with the olive oil.

Brush the skewers with a little canola oil and season with salt.
Pre-heat the barbecue to medium heat, about 375°F -390°F. Then grill the kebabs for approximately 10 minutes, turning once or twice so they grill evenly.

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

Tip
Use double metal skewers so that the skewers do not catch fire and burn. If using wooden skewers, soak them in water for 30 minutes prior to using.

 

Equipment

4 Skewers
1 Grill Brush
 
 

Grilled Vegetables

Barbecue: For 4 persons

Difficulty: easy
Time: up to 45 minutes


Ingredients

  • 2 zucchini, medium sized, washed and cut diagonally into 1/4" slices
  • 1 eggplant, medium sized, cut diagonally into 1/4" slices
  • 1 red pepper, washed, halved, stem and core removed, cut length wise into six pieces
  • 1 yellow pepper, washed, halved, stem and core removed, cut length wise into six pieces
  • 1 fennel, large, washed, trimmed, greens and roots removed and cut into 1/4" slices
  • Vegetable or Canola oil
  • 3 ¼ Tbsp Olive oil
  • 1 lime, zested and juiced
  • 1 Tbsp Balsamic vinegar
  • 1 tsp thyme, chopped
  • 1 garlic clove, finely chopped
  • Freshly ground salt and pepper

Preparatory work

Combine the olive oil, lime juice and zest, balsamic vinegar, thyme, garlic and pepper and set aside.

Brush the vegetables with the Canola oil.

Preparation

 
Pre-heat the barbecue on medium heat, about 375°F-390°F.

Place the grill pan on the barbecue and once hot place the sliced vegetables on top.

Grill vegetables in batches turning after 4-6 minutes, or until brown.

Arrange the vegetables on a serving platter and brush with the herb oil and season with salt and pepper to taste.

Tip
This dish can also be prepared in a Cast Iron skillet. Serve as a side dish or vegetarian appetizer.

 

Equipment

Stainless Steel or Cast Iron Grill pan
Barbecue tongs
Grill Brush


Source: Kuhn Rikon AG


Kuhn Rikon AG

Vegetarian barbecuing