Do It Veggie – The Best Of The Season For The Vegetarian Autumn Barbecue

Editor   November 10, 2016   Comments Off on Do It Veggie – The Best Of The Season For The Vegetarian Autumn Barbecue

Even the vehement representatives of “on the grill is only meat” philosophy would have seen by now – the preparation of food with coal or gas is long since no domain of meat eaters. And rightly so, because vegetables or fruits are suitable not only as side dishes, but also as a food. They are the basis for all sorts of delicious and tasty dishes also very fleshy unaccompanied. The season calendar, which delighted the vegetarian Grill delights supporters with the current stars of the vegetable – and whether staff divisions – ensures variety is also (or: just) in the autumn.

Grilled veggie skewers with cherry tomatoes, onions, radishes, peppers and onions with fresh dill on a grill pan


This is not the end… the BBQ season

Admittedly, grilling is clearly a matter for the summer for most people. This is only logical, then finally the weather conditions are most suitable for the preparation of food in the open air. But who has actually set that grilling should be just for the warm seasons? It is after all not like when tasted the delicacies prepared fresh on the flame when the outside temperatures are pleasant.

Apart from this, also the autumn offers at least the one or other secluded evening, which is made as for grilling. Otherwise help jackets or through proximity to the grill, if the desire is greater when the temperatures are out there. Requires a small overhead in the preparation, but only with respect to the facilities of the responsible Grill master in the autumn so basically taken a barbecue evening in the worst case. The selection of seasonal vegetables and fruit, provided by the autumn, makes easier assembling of the vegetarian Grill menu for this.

Brief: the stars of the season

As already mentioned, the autumn fills the harvesting and shopping carts with many delicious foods, the now have season – and are therefore all the more fresh and tasty. Of course, there are some representatives, including that there is now also all year round. You must enter but only out of season with great probability, while the seasonal products are also from the region can be obtained. Quite an advantage for the conscious enjoyment of barbecue.

do it veggie infographic

The is still do this pretty easy, because vegetarian grilling is not magic. The basic rules? Are hardly the speech worth, is allowed, what you like (or tastes in this case). For purely practical reasons it is advisable at the most, to forego too juicy vegetables and fruit. However practice shows itself on this point – not even water melon or pineapple spared by the flames. They are now of course no autumn fruit from the region. Or THE fruit of the season. But rather then rely on what is really said.

Grill-grade vegetable

Pumpkin

Just in time, also color in the autumn kitchen comes with the pumpkins to the coloring of deciduous trees. The deep orange of the Hokkaido should not blind but vegetarians with grill ambitions, because also the colour slightly less conspicuous butternut squash can taste score. By the way, not only in the almost traditional form as a soup. Both representatives are marinated, pitted and cut into columns a genuine competitor for steaks and their ilk. And a healthy one at that: in addition to the culinary delights there are more vitamins, minerals and fiber as an encore on top.

do it veggie figure 2

Mushrooms

Another fall classic are fungi. For this, no collective trip to the nearest forest is necessary, even if the prospect of fresh, even collected mushrooms, porcini or Chanterelles is certainly extremely tempting. The possibility will be given the least likely, there’s already a consolation that fungi also easily can be purchased.

From then on, it’s only a small step up to cooking on the grill. What, by the way the big brother of the mushroom is listening to the fine-sounding name of “Portobello”: one of not only because of its size to the popular meatless alternatives for vegetarian and Vegan Burger. The uses for mushrooms are so more diverse than it seems at first sight perhaps.

Sweet corn

Who doesn’t know the cliché barbecue from American movies and shows, in which traditional butter-coated corn as a side dish are served? Currently, there is still the last opportunity to get the original Central American vegetables freshly harvested and to make – the part of the own barbecue evening and it not best fast, for really long-lasting unprocessed sugar corn rather.

The corn, the corn, the corn marching – directly towards Grill

Do-it-veggie illustration 3

As also the pumpkin, the Pistons provide different vitamins and minerals, to contain high-quality protein. Once again an opportunity to bring enjoyment and health under a hat, in a different way, by the way.

Fruit is no taboo

Apples

What many year-round available supply of different Apple varieties have probably already forgotten: some of them are actually only really picking in the fall. Unlike Summerred and Pirus (both belong to the summer resorts) or well-known varieties like Jonagold, Elstar and Boskoop Cox orange (which is a type of winter), are classic autumn apples.

Which do not have such promise as it sound like, must end as an ingredient for the cake. The grill is an absolutely feasible alternative for apples.

Pears

Unlike apples pears are to get really only in the fall what reason should be enough to take advantage of their availability. Firstly, because they are healthy, that is high in fiber, rich in vitamins and minerals, yet due to the lower proportion of fruit acid but more digestible.
Apart from that, they are multi talents in the kitchen, because they fit just as well to sweet and also to savory dishes. As long as she not before the way of all delicious fruit should be gone.

Sweet or savoury? The bulb can do both

Do-it-veggie-Figure 4

Apricots

In the autumn, the jars are packed again, because then breaks up the annual preserving time. Always on the front seats: apricots. Where you are the top candidate for jams. Or just a healthy snack for between meals. How actually all fruit varieties arrives it also at the apricots on the correct maturation point: only when sufficient maturity, the small stone fruit develops its sweet taste, otherwise, the flesh is mealy and dry and therefore much less palatable. Then, they are no fun – where they actually have their permission on the grill.

The Evergreen

Mostly it is disrespectful, but there’s more than just a grain of truth without doubt: Germany is a potato country. Therefore to name the inhabitants of the tuber is perhaps not particularly nice, measured their popularity there but certainly also less flattering comparisons – and who care at all such Nations clichés when it comes to something so much more important things like good food?

Despite a very own character name relationship: not only the taste, the sweet potato is a change from the traditional potato

sskartoffel

Potatoes and sweet potatoes

To potatoes just belong, to not necessarily, but in a not-small number of courts. Already alone because they are so versatile and versatile. What is incidentally no less for the sweet potato – related only in name -. You are long no exotics, though they are finding probably rule in this part of the produce section. Doesn’t change the fact that the sweet potato are also almost always make for a change with regard to supplement. What is inter alia on the distinctively different taste compared to the conventional potato.

For the main course

Enough theory, it is time for the practical part. Therefore it goes without further preface right on the grill.

# A fall classic on the Grill: the pumpkin

Grilled pumpkin with Herb rice

For 4 people. between 30 and 60 minutes. approx. 320 kcal per serving

Ingredients

150 g

Long-grain rice

1

Hokkaido Kürbis(etwa 700 g)

250 g

Mini plum tomatoes

2

Organic lime

4 TBSP

Olive oil

2 TBSP

Curry paste

1 TBSP

Butter

1 bunch

Spring onions

½ Federal

mixed herbs (for example, basil, chives, and lemon balm)

Salt

fresh pepper from the mill

Grill instead of vegetables: Place in the pot, the pumpkin may also land on the grill

do it veggie Figure 6

Preparation

1| Cook the rice in the normal procedure – so with the double amount of water and salt bring to the boil and covered on low heat 15 to 20 minutes to let.

2| In the meantime wash the pumpkin, cut in half and remove the seeds with a spoon. The shell may like to keep the Hokkaido. Then about 1 cm wide slices. Wash the scallions and cut in half lengthwise. Proceed as with the tomatoes. The lime must be washed in hot, one is then cut into columns, the second squeezed out.

3| When the grill is hot enough, that coat the grate with olive oil and vegetables (squash, scallions and tomatoes) applying a portion. The whole Grill about 5 minutes under repeated contact, lightly season with salt and pepper and sprinkle with the lime juice. So often repeat point 3 until all the vegetables is ready.

4| The herbal wash, dry and chop finely with the butter in the rice type. It can be served with curry paste and lime columns to the grilled vegetables.

Pumpkin ketchup

For about 750 ml | approximately 90 minutes

Ingredients

700 g
Hokkaido squash

500 g
fully ripe tomatoes

2
Onions

2
Cloves of garlic

1 piece
Ginger (about 10 g)

4 TBSP
Sugar

5 TABLESPOONS
White wine vinegar

1 pinch
Cayenne pepper

Salt

fresh pepper from the mill

Preparation

1| The pumpkin roll. The tomatoes briefly Blanch, deter and skin. Then cut in half, remove the shaft approaches and the seeds, dice the flesh also. Give together with the pumpkin in a pot.

2| Add onion, garlic and Ginger Peel, small dice, and also in the saucepan. Stir in the sugar, salt and spices. Cook the whole thing for 45 minutes over low heat.

3| Everything with the Blender puree and season with sugar, vinegar and salt to taste. Then, the ketchup may simmer once more 15 minutes alone to himself. In the meantime bottles or jars for the filling prepare so that the ketchup can be stored immediately.

# Age of acquaintance with a new name: the portobello mushroom

Stuffed Portobello mushrooms grilled

For 2 persons | approximately 45 minutes

Ingredients

4
Portobello mushrooms

1
Ochsenherz tomato

2-3

Slices of bread

1
Clove of garlic

1
Onion

100 g
Sheep cheese

1 TSP
Allspice

2 TBSP
ACETO balsamico

6EL
Olive oil

abundant
fresh basil

Salt and pepper

The Portobello is well filled far more than a vegetarian side dish

do it veggie Figure 7

Preparation

1| Peel the onion and garlic and tomato and bread dice fine, with the same procedure. Shred the cheese the wash and chop Basil.

2| The onion, garlic and bread cubes are golden brown roasted in olive oil and can cool down then. They are then mixed with the tomatoes, pecorino, the allspice and the balsamic vinegar and seasoned with salt and pepper.

3| Give the Portobellos clean from its stalk and the dark blades free, then the stuffing on mushrooms. 8-10 minutes indirect heat on the grill should be sufficient. At the end give only Basil over the stuffed mushrooms.

The Portobello Burger

For 4 servings. 45 minutes | 573 kcal per serving

Ingredients

4
Portobello mushrooms

4
big Burger buns

2
Cloves of garlic

2
Tomatoes

60 g
Arugula

8 EL
Olive oil

4 TBSP
Goat cheese

1 TBSP
finely grated organic lemon peel

4 TSP

Mayonnaise

4 TSP
Coarse mustard

6 stems
Thyme

1
Twig Rosemary

Salt, pepper and brown sugar

Not only because of its size, the Portobello is ideally suitable as vegetarian or Vegan Burger Patty

Two portobello mushrooms marinated and grilling with purple onion

Preparation

1| Thyme and Rosemary needles pluck and finely chop the garlic as well. Mix everything in a bowl with 4 Tablespoons olive oil and the lemon zest, season with pepper. Remove the stems of the mushrooms and the caps fill with 1 Teaspoon of the herb mixture. Grill over medium heat 10 minutes on the filled side, then turn and the mushrooms Cook for another 8 to 10 minutes. Fill the remaining herb mixture.

2| The arugula, wash and dry. On a plate each mix half a Teaspoon salt, sugar and pepper. Across halve the tomatoes that press the cut edges in the Spice mixture. Then FRY olive oil 1 minute on the cut surface in a nonstick pan with 2 Tablespoons. Short contact and then distribute it to the mushrooms.

3| Bread slice and roast with the remaining oil in a frying pan until golden. The bottom halves with cream cheese, sprinkle with a mushroom and the rocket take the whole thing with salt and pepper, and season. The upper halves of the buns with mayonnaise and mustard coat, put on the mushrooms and – done.

# Piston desired: the maize

Corn on the cob “Mexican-style” from the grill

For 1 serving. approx. 45 minutes

Ingredients

1
Pre-cooked corn on the cob, *.

1
pitted Jalapeño

1 TBSP
Mayonnaise

1 TBSP
Sour cream

¼ TSP
Garlic powder

grated Parmesan cheese

some lemon or lime juice

smoked paprika powder

Salt

* The corn on the cob must be not necessarily cooked, however, extended the cooking time on the grill this. Observe before cooking: only sugar and butter in the cooking water, as salt makes chewy corn. 15 minutes cooking time should be enough by the way.

Corn on the cob can be with little effort to a correct taste experience – for example, in a Mexican Variant

Delicious grilled Mexican corn with Chili, cilantro, and lime

Preparation

1| Roast the corn on the COB for about 15 to 20 minutes.

2| Meanwhile, core and finely chop the Jalapeño. Grate the Parmesan cheese and mix with the paprika powder. Then also, mayonnaise and sour cream mix and season to taste with salt, garlic powder and lemon or lime juice.

3| As soon as the corn is sufficiently toasted, grilled and brush with mayonnaise-sour cream mixture. Then sprinkle with the parmesan and the Jalapeño roll and serve.

Roasted corn salsa

For 4 servings. approximately 45 to 60 minutes

Ingredients

1
Corn on the COB

1
large tomato

2-3
Tomatillos

2-3
large chili

8
Cloves of garlic

1
Onion

2 TBSP
Vegetable oil

Coriander herb

Salt and pepper

Preparation

1| Peel the onion and cut it into slices of about half a centimetre.

2| The tomato and if desired also the tomatillos on an oiled aluminum foil Grill, the other ingredients can directly on the grill. As long as all roast corn, garlic and onions get a slight Brown coloration and loosens the skin of the tomatoes and chilies.

3| The chillies then for 10 minutes in a closed paper or plastic bag “to sweat” leave and then core. Remove the skin from the tomatoes.

4| The grilled ingredients in small cubes cut and mix. For a better consistency, a part can also be mashed. At the end of the cilantro, chop and stir, final season the Salsa with salt and pepper.

# More than just side dishes: potato and his cute cousins

Baked sweet potatoes

For 6 servings. 30 minutes | 584 kcal per serving

Ingredients sweet potatoes

6
Sweet potatoes (about 400 g)

3 TBSP
Olive oil

18 stalks
Handles thyme

Salt and pepper
Ingredients sour cream

200 g
Double cream cheese

150 g
Crème fraîche

1 bunch
Chives

1 TBSP
Cumin seed

Salt and pepper

Preparation

1| The sweet potatoes wash and place each on a piece of aluminum foil. Drizzle olive oil with each half EL Pro potato and prove with 3 stalks of thyme, salt and pepper seasoning. Wrap the potatoes and cook for 20 to 25 minutes on the grill.

2| As a first step for the sour cream toast the cumin seeds in a pan (without FAT) and pound after cooling in a mortar. Chop the chives. With a whisk the Crème fraîche and stir in creamy the cream cheese in a bowl, mix with Cumin and chives and season again with salt and pepper. Serve the finished sweet potato with the sour cream.

Alternative to the common barbecue potato compliant? The Hasselbeck version is not only a Visual change of pace

Hasselback potatoes with herbs on a plate

Hasselbeck Grill potatoes

For 4 servings. about 20 minutes to prepare, more cooking time 50 minutes

Ingredients

4
large potatoes

4
Cloves of garlic

2 branches
Rosemary

6 branches
Thyme

40 g
Parmesan

60 g
other cheese to taste

3 TBSP

Bread crumbs

2 TBSP
Butter

2 TBSP
Olive oil

Salt and pepper

Preparation

1| Peel potatoes and cut in half lengthwise. The potato halves then at small intervals cross cut (so that they do not fall apart). Place the prepared potatoes on a grill.

2| Thyme, Rosemary and garlic cloves finely chop, then everything with a pinch of salt and pepper in a mortar crush further. Mix the olive oil with the breadcrumbs and pour the mixture over the potatoes. Finely grate the cheese and give between the slices.

3| Cook the potatoes on the grill for 40 to 50 minutes, until they are crispy. Contact, if necessary, once in half the time.

(Not only) For the dessert

What would be a barbecue dinner without dessert? Right, a very incomplete matter. It is therefore very convenient that the autumn fruit is quite excellent for the grill.

# Fruit from the grill

Because dried fruit and jam base: apricots are quite suitable for Grill

Ripe apricot fruit on grey wooden table

Grilled apricots

For 4 servings. 20 minutes | 297 kcal per serving

Ingredients

6
Apricots (approx. 200 g)

200 g
Ricotta

50 g
Hazelnuts, chopped

25 g
Pistachio nuts, chopped

50 g
Honey

30 g
Dark couverture

2 TBSP
Lemon juice

1
Star anise

3
Cardamom pods

Oil

Preparation

1| Crush the cardamom pods and remove seeds. Heat together with the star anise, 30 g of honey and lemon juice in a saucepan and set aside.

2| Cut the apricots in half and remove the stones, let give the cut surfaces in the Spice honey and pull.

3| Drain the ricotta, let in the meantime hazelnuts without fat Brown, cool and mix with the pistachios. Chop the chocolate and with the leftover honey under the ricotta. From the crowd with 2 tablespoons 4 cam forms, contact in the chopped nuts and just chill.

4| Drain the apricots and Grill in a Grill Pan 2 to 3 minutes each side. Addressed together with the Ricottanocken.

Gorgonzola pears

For 4 servings. 30 minutes preparation, 30 to 60 minutes cooking time. 430 kcal per serving

Ingredients

4
large, firm pears (such as Williams Christ or Pack ham)

2 TBSP
Lemon juice

25 g
Walnut kernels

50 g
Gorgonzola

125 g
Mascarpone

30 g
soft butter

Salt

Chili powder

Oil (for brushing)

Preparation

1| First wash the pears, which cut to length and remove the cores. Carve crosswise the PEAR halves, sprinkle with a little lemon juice.

2| Coarsely chop the walnuts and the gorgonzola small dice, then with mascarpone and butter mix. The ground with salt, chili powder and lemon juice to taste. Give the mixture on the pears.

3| The oiled hot grill rack and grill the PEAR halves over medium heat about 15 minutes. If the shell is dark brown, can the pears from the grill. To serve the pulp with the filling of the cups spoon and spread on plate.

Baked Apple from the grill

Ingredients

4
Tart apples

8
Cinnamon sticks

250 ml
Cream

100 g

Sugar

2 TSP
Powdered sugar

any mint leaves

Vanilla ice cream

For 4 servings. around 50 minutes. 457 kcal per serving

No need to wait for the winter: the autumn Apple varieties are now offered for a baked Apple grilled

Christmas Bratpfel

Preparation

1| Melt the sugar in a saucepan, Deglaze with cream and as long as Cook until the sugar is completely dissolved. Stirring constantly. Cook over medium heat 4 to 5 minutes.

2| Cut out the cores of apples and insert 2 cinnamon sticks into the holes. Give the apples on an aluminum pan and grill over moderate heat about 25 to 30 minutes. Serve the baked apples with caramel sauce and ice cream for a prettier look the whole thing with the Mint and add the icing sugar.

Pictures

Figure 1: fotolia.com. © zi3000

Figure 2: fotolia.com. © karepa

Figure 3: fotolia.com. © Titarenko

Figure 4: fotolia.com. © id type

Figure 5: fotolia.com. © karepa

Figure 6: fotolia.com. © karepa

Figure 7: fotolia.com. © Brent Hofacker

Figure 8: fotolia.com. © lameeks

Figure 9: fotolia.com. © Brent Hofacker

Figure 10: fotolia.com. © Vankad

Figure 11: fotolia.com. © 5second

Figure 12: fotolia.com. © hierfindichwas_de

Figure figure 1: fotolia.com. © Alekss

Illustration graphic 2: fotolia.com. © id type

Figure Figure 3: fotolia.com. © M. & M.Frommherz

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