Status: 16.01.2024, 16:33 PM
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Do you only barbecue in summer? My ass! Delicious results can also be achieved with a grill pan or the oven. These vegetables are particularly suitable.
In the long winter months, there is a growing longing for balmy summer evenings when we can have a barbecue with friends in the open air. The good news is that delicious grilled vegetables can be prepared regardless of the season. Because peppers, zucchini and co. can also be grilled wonderfully in the oven or pan. Simply invite friends over for a convivial barbecue evening at home – you're guaranteed to beat the winter blues. Don't worry: meat eaters will also get their money's worth.
Barbecuing without a grill: It's that easy
There are several ways to grill vegetables without a traditional grill. A practical alternative is to prepare it in a grill pan. These pans have grooved surfaces that leave characteristic grill marks on the food. They can be used on the stove without much effort. The food blog Trickytine.com recommends preheating the grill pan to medium-high heat before adding the vegetables. This is supposed to result in a more intense aroma and a pronounced grill marking. Also important: There should only be a single layer of vegetables in the pan. Otherwise, you risk steaming the vegetables instead of grilling them.
So colorful, so fresh, so delicious: grilled vegetables are always a good idea. © IMAGO
The oven can also be used as a grill substitute. Set the oven to a high temperature (between 200 and 220 degrees) and place the food on a baking tray lined with baking paper. To enhance the grilling effect, you can also line a baking dish with aluminum foil and place the food in it. Turn the vegetables regularly so that they cook evenly.
Gourmets: Twelve vegetables that are particularly delicious when grilled
Who says vegetables are boring? After all, the choice is huge. While well-known varieties such as carrots and bell peppers are guaranteed to taste good to everyone, artichokes, fennel and co. bring variety to the table.
Tip:
Vegetables taste even better when marinated before grilling. Oil, herbs and spices are suitable for this. Rosemary, chives and parsley, for example, provide a particularly delicious taste. This also tastes good to meat eaters! If you like it more exotic, you can experiment with oriental spice blends such as Ras el Hanout.
1. Zucchini
Grilled zucchini is considered a real summer dish. The pumpkin plant tastes wonderfully light and unfolds a delicate sweetness as well as a slightly nutty aroma when grilled. Bite by bite, you can bring a piece of summer into your winter kitchen.
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2. Mushrooms
What would a barbecue be without delicious mushroom skewers? Crispy brown grilled mushrooms are not only a real hit with vegetarians and vegans. In plant-based cuisine, mushrooms are often used as a meat alternative due to their al dente consistency. They taste especially delicious when marinated with a spicy sauce before grilling. The well-known food blogger Bianca Zapatka recommends on her website a recipe consisting of tamari sauce, garlic, paprika powder, pepper, thyme, parsley and oil. The mushrooms should not be washed beforehand, otherwise they will taste too watery. It is better to clean them with a brush or kitchen towel. In this way, the mushrooms only take on the aroma of the marinade.
3. Pumpkin
Pumpkin is always a good idea – not only in autumn when it's high season. The sweet and aromatic vegetable is perfect for grilling. Like potatoes, the naturally very hard pumpkin is best cut into slices, wedges, or cubes before ending up in the oven or pan. Larger pieces should be briefly pre-blanched in hot salted water. Varieties such as Hokkaido and butternut are particularly suitable.
4. Bell peppers
The classic grilled vegetable: bell peppers are also regularly put on the grill by meat eaters. And for good reason: the grilling process gives the pods a sweet roasted aroma. Red peppers are particularly tasty, as they taste less tart compared to their yellow and green counterparts. In addition, the red pods are real vitamin bombs. For comparison, 100 grams of green peppers contain 140 milligrams of vitamin C. 100 grams of red bell pepper, on the other hand, contain 400 milligrams of the vitamin – a clear argument for the colorful version.
5. Fennel
Very few people have tubers on their radar when it comes to barbecuing. Wrongly! Fennel has a sweet flavor reminiscent of anise and is especially popular in Mediterranean cuisine. During preparation, the vegetables are cut into slices about two centimeters thick. The hard stalk is usually not eaten, but should be kept on so that the fennel does not fall apart. A marinade consisting of olive oil, salt and pepper makes the green and white tuber even more aromatic.
6. Potatoes
Potatoes are considered a classic side dish, but they are a real star in their own right and don't have to hide from any main course. Cut into slices, wedges or cubes, they are excellent for grilling. If you want to grill the potatoes as a whole tuber, you should pre-cook them for about ten minutes beforehand. The potatoes are ready when they have a nice golden brown color on each side.
7. Eggplant
Grilled eggplant is another classic that can't be missing from this list. The nightshade family tastes particularly delicious grilled, as it can absorb aromas well. Grillfürst recommends always marinating or salting aubergines before grilling. Without oil, the Mediterranean egg fruits quickly become dry and leathery. The salt, in turn, makes eggplants less bitter and ensures that their flesh gets a firmer consistency.
8. Avocado
Excuse me, avocados can be grilled? At first glance, it may sound strange to put the green fruit in the grill pan next to peppers and zucchini. In fact, avocados also do great warm. The great thing about it is that it's very easy to prepare. Cut the fruit in half and remove the pit. Now brush the avocado with a little olive oil and place it in the pan with the flesh side. Five minutes over medium heat is usually enough – your creamy grilled avocado is ready!
9. Artichokes
Artichokes also rarely make it onto the (grill) plate. At the same time, they bring a lot of variety to the kitchen. First, remove the outer leaves that are inedible. Then boil the vegetables in salted water for 15 minutes. Now you can cut the artichokes in half and season them with olive oil, a little lemon juice, salt and pepper. Place the halves in an ovenproof dish and grill them in the oven at 220 degrees. Two to three minutes per side is usually enough.
10. Beetroot
Winter is beetroot time! The turnip with the beautiful deep red color is a real superfood. It contains important nutrients such as vitamin C, iron, calcium, potassium and folic acid. It also contains plenty of antioxidants that fight free radicals in the body. Athletes are often advised to drink beetroot juice to boost their performance. The vegetables taste even more delicious grilled. Thanks to herbs such as thyme and rosemary, the beet can develop its full aroma. Tip: It's best to wear disposable gloves when preparing the beetroot. Beetroot likes to make bright red stains, which can be quite annoying.
11. Sweet potatoes
Sweet, sweeter, sweet potatoes! Strictly speaking, the orange vegetable is not a potato at all, but a so-called morning glory. Unlike potatoes, which are nightshades, sweet potatoes are sensitive to cold and prefer a warmer tropical climate. In terms of taste, they are reminiscent of potatoes as well as carrots and pumpkin. Overall, as the name suggests, they are significantly sweeter than the common potato tuber. Grilled, the vegetable, also known as batate, is an aromatic taste experience.
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12. Carrots
The local carrot does not need to hide from more exotic vegetables and is a good choice for all those who want to cook seasonally and regionally. When shopping, it is best to go for small to medium-sized specimens that are about the same size. Very large carrots should be pre-blanched so that the grilling time is shortened. You can also cut the carrots in half lengthwise before grilling. A marinade of oil, honey, orange juice and Italian herbs provides a spicy-sweet note.