The sunny days are back, so are the sunny vegetables, and the smell of grilled meats is finally escaping from certain gardens. It's official, barbecue season is open. To kick off the summer season, meat eaters will have the pleasure of cooking up a feast combining skewers, sausages, ribs, prime rib and other meaty delights. A myriad of meats to be enhanced with worthy accompaniments. Sweet potato fries, polenta or even the unbeatable Caesar salad... Here are 69 recipes for a successful barbecue.
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Also read: Pizza, roasted pineapple, smoking... 31 ideas for using your barbecue differently
The potato in all its forms
A true everyday ally, the potato lends itself perfectly to the barbecue game. In no time at all, we wrap it in aluminum foil before placing it above the flames, for gentle cooking. Once ready, when it is melting and fragrant with that much-loved smoky flavor, it is topped with a refreshing fromage blanc and chives sauce. Some will prefer “röstis”, these small pancakes that French-speaking and German-speaking Switzerland compete for. A crispy and tender recipe, as tempting for adults as for children.
Barbecue: Our best side dish recipes
In images, in pictures
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The most skilled in the kitchen will think outside the box with the preparation of soufflé potatoes, these appetizers decorated with cheese and fresh thyme. For even more originality, we try making soft potato bread, a recipe signed by journalist Marie-Laure Fréchet. Without forgetting the sweet potato which, with its shimmering color and sweet taste, comes in fries, flan, or a bite flanked by honey.
Sun vegetables and mixed salads
Zucchini and peppers, eggplants and artichokes… impatiently awaited for too long, sunny vegetables are making a resounding return with a thousand and one colorful recipes. For an easy barbecue, some will simply garnish them with curry before grilling them over the flames. Result ? Soft, fragrant, slightly sweet vegetables.
A staple of southern tables, vegetable tian, an alternative to traditional ratatouille, is the ideal accompaniment to a piece of meat. A recipe which, with a few simple steps, can be made into a crumble. Without forgetting shakchouka, this Middle Eastern recipe made with peppers, tomatoes, garlic and oregano. Finally, salads remain timeless at barbecue time, whether you have a penchant for the traditional Caesar, or for chef recipes, like the crispy shrimp and avocado salad by Cyril Lignac. All that's left to do is get on the coals!