One of the pleasures of the summer season is obviously to sit in your backyard and eat a good meal cooked on the BBQ with friends or family. It goes without saying that meat or fish cooked on the barbecue is delicious, but when it is accompanied by colourful vegetables, it is even better! Indeed, you can trade the traditional potato for deliciously prepared seasonal vegetables. Here are some BBQ vegetable recipes to try during the summer season.
1. Brussel sprouts
Cut the ends and remove all yellowed or browned leaves. Marinate the Brussel sprouts with olive oil, salt and pepper. Add 4 to 5 of them on a metal skewer a and cook them for 5 minutes over medium heat.
2. Italian tomatoes
Cut 4 medium tomatoes in half lengthwise. Grill them 3-5 minutes per side. Sprinkle them with thinly chopped cilantro and green onions.
Remove the seeds of 4 medium-sized peppers. Cut them in eights lengthwise. Grill them 6-8 minutes each side and then mix them with 1 tablespoon balsamic vinegar and some capers.
4. Red or yellow onions
Cut 4 medium onions widthwise in 1/2 inch slices. Grill them 8-10 minutes on each side. Sprinkle 3 tablespoons of thinly chopped roasted red peppers and 8 chopped basil leaves on the onions.
5. Green beans
Take half a pound of green beans and cut them, then wrap them in a double layer of strong foil. Add 1 clove of chopped garlic, and 1/4 teaspoon of black pepper to your beans. Seal the edges of your foil tightly and grill your vegetables for 8 to 10 minutes on each side.
Cut 1 large head into 8 corners, lengthwise. Grill for 4 to 5 minutes on each side. Sprinkle 2 tablespoons grated Parmesan cheese and 1 tablespoon lemon juice over your vegetables.
7. Corn on the cob
Immerse 4 corns with their husks in cold water for at least 15 minutes. Grill for 25 minutes, turning occasionally. Remove their husks. Brush them with 2 tablespoons of melted butter and sprinkle with 1/8 teaspoons of smoked paprika.
8. Red potatoes
Cut 1/2 pound of potatoes in half, then wrap them in a double layer of strong foil and seal the edges well. Grill your potatoes for 15 minutes on each side. Mix them with 3 tablespoons grated Parmesan cheese and 2 tablespoons finely chopped parsley.
Cut 1 medium eggplant widthwise into 1/2 inch slices. Grill your slices for 4 to 5 minutes on each side. Put 1 tablespoon of balsamic vinegar on your slices and sprinkle with 2 tablespoons of chopped fresh mint.
10. Yellow squash or zucchini
Cut 4 medium squash into 1/2 inch slices lengthwise. Grill them for 5 minutes on each side. Then mix them with 1 teaspoon grated orange peel.
Cut 4 medium tomatoes (about 8 ounces each) in half widthwise. Brush the sides with 2 tablespoons of oil and cook for 14 to 17 minutes on each side.
12. Cherry tomatoes
Add 1 pint of cherry tomatoes on skewers. Brush them with 2 teaspoons of oil and grill for 5 to 7 minutes, turning them several times.
Cut 4 endive heads in half lengthwise. Brush them with 1 teaspoon of oil. Grill them for 10 to 12 minutes on each side.
Cut 2 medium fennel bulbs (1 lb each) into slices of ¼ inches each, lengthwise. Brush them with 4 teaspoons of oil and grill for 6 to 8 minutes on each side.
Remove the dark green top of 6 medium leeks, blanch them and cut them in half lengthwise. Mix them with 1 tablespoon of oil, and grill them for 11 to 13 minutes on each side.
16. Green onions
Cut 2 bouquets of small green onions and mix them with 4 teaspoons of oil. Grill for 2 to 4 minutes, turning several times.
17. Portobello mushrooms
Remove the stems of 4 large portobello mushrooms (about 1 pound), then brush them with 4 teaspoons of oil. Grill them for 15 minutes on each side.