What could be better for a get-together with friends than a good old barbecue? One problem you might have encountered when planning a cookout is a friend who prefers to avoid eating meat. For some people, not consuming meat can be an important health decision for a variety of reasons.
With those friends and family in mind, today we present a vegetarian recipe that is sure to make your next barbecue a hit. Grilling vegetables is an easy and nutritious way to serve a meat alternative that is packed with flavor.
The most important part of grilling vegetables is the preparation beforehand, since cooking is really just a matter of making sure the vegetables cook evenly and don’t burn.
If maintaining a healthy and balanced diet is important to you, remember that the more color you incorporate in your vegetable platter, the more you’ll be taking advantage of this simple, healthy recipe!
We should note that these ingredients are only recommendations. Use whatever vegetables you have in your fruit bowl or refrigerator for greater variety.
When it comes to picking produce, a FRUITWALL will help you see what you have on hand and what you’ll need to buy at the market. A FRUITWALL also helps to keep your kitchen tidy and adds a splash of color from all the fresh fruit and vegetables on display. You’ll be more inspired than ever to throw some vegetables on the grill!
It’s time to start preparing this delicious recipe!
Las verduras las puedes coger de nuestro original frutero FRUITWALL por supuesto 🙂 Que te parece como lo hemos decorado hoy para nuestra receta?
- Red, yellow, and green peppers
- Olive oil, salt and pepper
- Optional: cheese, herbs, eggs
Remove the outer skin and cut in half. Place the halves on the grill with the outsides of the onion facing the flames. Wait until golden brown and remove.
Eggplant and Zucchini
Cut into two-centimeter slices, and season with salt. Prepare a marinade with oil, and whatever mixture of herbs that you prefer. We suggest thyme and oregano mixed with a bit of olive oil, salt, and pepper. Coat each slice with the marinade, and grill until soft. If you wish, you can add a small slice of cheese to each piece a moment before removing them from the flames.
Give the asparagus a good rinse and, for optimum flavor, snap the end of each piece using your hands. Grab each piece and apply some pressure by bending the stalk, and the asparagus will naturally break at the point separating the soft, tender part from the tough, fibrous end. Some pieces will be longer than others, but this is the best way to be sure that we are cooking the most flavorful part of this delicious vegetable!
Red, yellow, and green peppers
Cut the peppers in half, remove the core and seeds, and clean the white parts inside the pepper. Place the peppers on the grill, with the inner side facing the flames for about 2 to 3 minutes.
Cut slices of cheese and chop fresh herbs. Turn the peppers and season with salt, pepper, and a drizzle of olive oil. Place slices of cheese and herbs inside each pepper. Cover the cheese by cracking an egg inside each pepper, and wait until fully cooked.
If you are preparing a vegan vegetable platter, you can simply use your preferred vegan cheese and eliminate the eggs. Remember that these are just our recommendations for vegetables, and that the beauty of a grilled vegetable platter is that you can experiment and be creative, all while making a colorful and healthy dish!
Enjoy your meal!