As of: January 19, 2024, 4:31 p.m
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Is grilling only in summer?
Are you kidding me? Are you serious when you say that!
Delicious results can also be achieved with a grill pan or the oven.
These vegetables are particularly good.
During the long winter months, the longing grows for warm summer evenings where we can barbecue with friends in the open air.
The good news is: Delicious grilled vegetables can be prepared regardless of the season.
Peppers, zucchini, etc. can also be grilled wonderfully in the oven or in the pan.
Simply invite friends to 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.
Grilling 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 the grill pan.
These pans have grooved surfaces that leave distinctive 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 should result in a more intense aroma and a distinct grill mark.
Also important: There should only be a single layer of vegetables in the pan.
Otherwise you risk that the vegetables will be steamed instead of grilled.
So colorful, so fresh, so delicious: grilled vegetables are always a good idea.
© IMAGO
The oven can also be used as a substitute for the grill.
Set the oven to a high temperature (between 200 and 220 degrees) and place the grilled 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 grilled food in it.
Turn the vegetables regularly so that they cook evenly.
Delicious: Twelve types of vegetables that are particularly delicious when grilled
Who says vegetables are boring?
After all, the selection is huge.
While well-known varieties such as carrots and peppers are guaranteed to please everyone, artichokes, fennel and the like 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, ensure a particularly delicious taste.
Meat eaters like this too!
If you like something more exotic, you can experiment with oriental spice mixtures such as Ras el Hanout.
1. Zucchini
Grilled zucchini is considered a real summer dish.
The pumpkin plant tastes wonderfully light and develops a delicate sweetness and 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 a real hit, and not just with vegetarians and vegans.
In plant-based cuisine, mushrooms are often used as a meat alternative due to their firm consistency.
They taste particularly delicious when marinated with a spicy sauce before grilling.
The well-known food blogger Bianca Zapatka recommends a recipe on her website consisting of tamari sauce, garlic, paprika, 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 absorb the aroma of the marinade.
3. Pumpkin
Pumpkin is always a good idea - not just in autumn when it's peak season.
The sweet, aromatic vegetable is perfect for grilling.
Like potatoes, the naturally hard pumpkin is best cut into slices, wedges or cubes before it ends up in the oven or pan.
Larger pieces should be pre-blanched briefly in hot salted water.
Varieties such as Hokkaido and butternut are particularly suitable.
4. Paprika
The classic grilled vegetable: peppers are also regularly grilled by meat eaters.
For good reason: the grilling process gives the pods a sweet, roasted aroma.
Red peppers are particularly tasty, as they taste less bitter compared to their yellow and green counterparts.
The red pods are also real vitamin bombs.
For comparison: 100 grams of green peppers contain 140 milligrams of vitamin C. In contrast, 100 grams of red peppers contain 400 milligrams of the vitamin - a clear argument for the colorful version.
5. Fennel
Very few people have tuber vegetables on their radar when it comes to grilling.
Wrongly!
Fennel has a sweet taste reminiscent of aniseed and is particularly popular in Mediterranean cuisine.
During preparation, the vegetables are cut into slices approximately two centimeters thick.
The hard stalk is usually not eaten, but should be left 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 ideal 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. Eggplants
Grilled eggplant is another classic that cannot be missing from this list.
The nightshade plants taste particularly delicious grilled because they can absorb aromas well.
The grill specialist retailer
Grillfürst
recommends always marinating or salting eggplants before grilling.
Without oil, the Mediterranean eggs quickly become dry and leathery.
The salt, in turn, makes eggplants less bitter and ensures that their flesh has a firmer consistency.
8. Avocado
What, can you grill avocados?
At first glance, it may sound strange to put the green fruit in the grill pan next to peppers and zucchini.
In fact, avocados are also great warm.
The great thing about it is that it is very easy to prepare.
Halve the fruit and remove the core.
Now the avocado is brushed with a little olive oil and placed with the flesh side in the pan.
Five minutes on medium heat is usually enough – your creamy grilled avocado is ready!
9. Artichokes
Artichokes are also rarely found on the (grilled) plate.
They bring a lot of variety into the kitchen.
First, remove the outer leaves, which are inedible.
Then cook the vegetables in salted water for 15 minutes.
Now you can halve the artichokes and season with olive oil, a little lemon juice and 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 beet with its 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 lots of antioxidants that fight free radicals in the body.
Athletes are often recommended to drink beetroot juice to boost their performance.
The vegetables taste even tastier grilled.
Thanks to herbs such as thyme and rosemary, the beet can develop its full aroma.
Tip: It is best to wear disposable gloves when preparing.
Beetroot tends to produce bright red spots, which can be quite annoying.
11. Sweet potatoes
Sweet, sweeter, sweet potatoes!
Strictly speaking, the orange vegetable is not a potato at all, but rather a so-called morning glory plant.
Unlike potatoes, which are nightshade plants, sweet potatoes are sensitive to cold and prefer a warmer tropical climate.
In addition to potatoes, their taste is reminiscent of carrots and pumpkin.
Overall, as the name suggests, they are significantly sweeter than the usual potato tuber.
Grilled, the vegetable, also known as batate, offers an aromatic taste experience.
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12. Carrots
The local carrot doesn't have to hide from more exotic vegetables and is a good choice for those who want to cook seasonally and regionally.
When shopping, it's best to choose small to medium-sized specimens that are approximately the same size.
You should pre-blanch very large carrots to shorten the grilling time.
You can also cut the carrots in half lengthwise before grilling.
A marinade made from oil, honey, orange juice and Italian herbs creates a spicy-sweet note.