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Vegetarian or vegan barbecue is not a seven-headed beast. See how to make easy recipes

Vegetarian barbecue is an option even for those who are not yet vegetarian, but are thinking about animal ethics, reducing the ecological footprint or simply love eating vegetables. Vegetable barbecue is a good alternative for everyone, strict vegetarians and non-vegetarians. So learn how to make your own vegetarian skewer to rock at the next barbecue. We will teach here how to prepare each type of food separately. After preparing them, you can assemble the skewers to take to the barbecue or take them without being on the skewer, place them on the grill and when they are well grilled, assemble the skewers. Check out how to make vegetable barbecue recipes. Our tips are also valid for those who want a vegan barbecue.

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Pineapple

Cut the pineapple into circular slices at least half an inch thick. Grease the surface of each slice with a little oil and bake both sides on the grill for a few minutes. Pineapple goes great with tofu.

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Potatoes

Cut the potatoes into half-centimeter-thick slices and drizzle them with oil seasoned with curry powdered and squeezed garlic. Mix the ingredients by stirring them in a glass. You can place them directly on the grid. Always turn the potatoes on one side and the other so that they bake well and leave them on a low heat so they don't burn. When they're ready, just season them with salt, rosemary and a little olive oil.

Bell peppers

Place the whole peppers on the grill and turn each time until the skin turns brown, almost burnt. When they are at that point, remove them from the heat and let them cool; then peel them by hand and remove the seeds. With your hands, cut them into strips and mix them in olive oil with black pepper, mint, salt and minced garlic.

peaches

Peaches can be grilled in a few minutes on the barbecue, just cut them into thick slices and place them on a skewer. A good tip is to add them to a skewer of fruits, vegetables, tofu and mushrooms.

mushrooms

Porcini mushrooms are best suited for vegetarian barbecue skewers. After washing and cleaning, let the mushrooms rest in a marinade of oil, black pepper, salt and chopped parsley. Then just place them on the grill for a few minutes and serve them hot. They can be cut into pieces and mixed with tofu and seitan or mixed with other vegetables on skewers.

tofu

The tofu should be left to rest for at least half an hour in a marinade made with soy sauce, oil and herbs before going to the grill. It is recommended to use chopped sage, bay leaf, rosemary or oregano. Add a teaspoon of apple cider vinegar or a dash of brown sugar to the marinade to make the tofu crispy. You can slice the tofu directly on the grill or cut into small pieces to make skewers, along with the tomato, pepper, pineapple, and onion.

Onion

Before putting the onions on the grill, peel them, cut them in half and boil them until tender. Place them on the grill and roast them directly on the grill, brushing oil beforehand for a few minutes and turning carefully so they don't break. To make the skewer, it is recommended whole and small onions, cook them beforehand in boiling water for a few minutes and place them on the skewer, drizzling them with a little oil before grilling.

Seitan (gluten meat)

Seitan can be grilled, sliced ​​or cut into pieces and combined with vegetables to prepare vegetarian or vegan barbecue skewers. To prepare it you must marinate it with white wine, apple cider vinegar, lemon juice and a pinch of black pepper. Seitan should rest in the marinade for about 45 minutes before being grilled.

But beware, if you have sensitivity, allergy, intolerance to gluten or celiac disease, avoid it, as seitan contains gluten. Understand more about this topic in the article: "Celiac Disease: Symptoms, What It Is, Diagnosis and Treatment".

Tomato

In addition to putting the tomatoes on the skewer for your vegetarian barbecue, you can also cut them in half and place them directly on the grill with the skin side down. After a few minutes, turn them over so they are well baked. Season them with basil, oregano, parsley and chopped spring onions and sprinkle them with a drizzle of oil and salt.

asparagus

Clean and cut the asparagus (remove the hard parts, about an inch from the bottom), then place them on the grill for a few minutes to make them soft and crunchy. Then drizzle with olive oil, salt and lemon drops to taste.

Zucchini

Zucchini and eggplant barbecue is a very dear option. But if you don't like eggplant you can barbecue zucchini. Just cut the zucchini circularly or lengthwise, grease them with oil on both sides and place them on the grill or on a skewer and roast for a few minutes. A good tip is to make a zucchini skewer, tofu, eggplant and whatever else you prefer in your vegetarian barbecue.

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Aubergine

To barbecue eggplant, just cut the eggplant into thin slices (without peeling them) and let it rest for an hour in a colander with a salt topping - so that they lose their bitter taste. Place the colander over a deep bowl, as the eggplant will lose water - marinate it in olive oil seasoned with mint and minced garlic for at least two hours and place them to grill on the skewer. If placed directly on the grill, they can stick.