Vegetarian Grilling | Ideas and Recipes

Grilling is much more than just a cooking method. It has become one of the most popular leisure activities in summer. What could be better than firing up the grill with friends or family and enjoying delicious vegetarian grilled dishes and side dishes for hours? Since we are big fans of vegetarian grilling, we have compiled a few ideas and recipes for your vegetarian barbecue evening.

Grilling without meat

Traditionally, grilling is primarily about meat – whether sausages or steaks. However, with the increasing number of vegetarians, grilling culture has also undergone a transformation, and more and more vegetarian options are becoming available: from vegetable skewers, corn on the cob, stuffed mushrooms or tomatoes, to various cheeses like halloumi, grilling cheese, or feta – vegetarian grilling can be very diverse.

Vegetarian barbecue recipes

There are countless recipes for vegetarian grilling, and everyone has their favorite dishes. We'd like to share some of our favorite grilled dishes with you:

Feta parcels with tomatoes, spring onions and olives

Ingredients for 4 people

2 pieces of feta
small tomatoes
black olives
spring onions
Olive oil, salt & pepper

Preparation: Halve the feta pieces lengthwise. Wash the tomatoes and slice them thinly. Finely chop the spring onions and olives as well. Place a piece of feta on a piece of aluminum foil, drizzle with olive oil, and season with salt (you don't need much, as the feta is already salty) and pepper. Add the chopped olives, tomatoes, and spring onions, seal the foil packet, and grill for about 10 minutes. Feel free to experiment with variations.

Grilled babaganoush (also suitable for vegan grilling)

The popular eggplant cream is distinguished by its characteristic smoky aroma. You get this smoky flavor best straight from the grill.

Ingredients (for approximately 4 people):

2 eggplants
2 cloves of garlic
2 tbsp sesame paste
Juice of 1 lemon
Olive oil, cumin, salt & pepper

Preparation:

Clean the eggplants and pierce them all around with a sharp object.
Place the eggplants on a very hot grill – directly in the embers or on the grill rack. Close the lid and turn them occasionally.
Peel and finely chop the garlic.
The eggplants will be ready after about 45 minutes. You'll know they're done when they're soft and the skin is slightly charred.
Let it cool briefly, peel off the skin and mash (or purée) the fruit pulp with a fork.
Mix the eggplant puree with garlic, sesame paste, lemon juice, oil, cumin, salt and pepper, and puree again.

Vegetarian side dishes for grilling

Side dishes are an absolute must when grilling. Whether it's baguette, flatbread, herb butter, raw vegetables, or fresh salads – all of these are ideal complements to the hot food from the grill. Here are two ideas to get you started:

Date dip: Legendary among dips

Ingredients

1 package of sour cream
1 pack of natural cream cheese
2 cloves of garlic
15-20 dates
Harissa, salt and pepper

Preparation: Press or finely chop the garlic. Finely chop the dates as well. Stir both into the sour cream and cream cheese mixture and season with salt, pepper, and a hot spice such as harissa. Add more dates if desired. Ideally, let it sit for a few hours before serving.

Fennel, orange, and walnut salad (also suitable for vegan barbecues)

Ingredients for approximately 4 people:

2 fennel bulbs
2 oranges
Walnuts according to preference
Juice of 1 lemon
For the dressing: white balsamic vinegar, walnut oil, orange juice, salt & pepper