How do I ensure that my vegetarian barbecue dishes don't burn?

Use a barbecue with a lid to regulate the heat and avoid leaving the dishes on the barbecue for too long. Olive oil is also used to prevent them from burning.

What is a nice side dish for a vegetarian barbecue?

A fresh salad with fresh vegetables and a light dressing is always a good choice as a side dish for a vegetarian barbecue. Potato salad and baguette with herb butter are also popular options.

Vegetarian barbecue

Name: Vegetarian barbecue
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: Grilled vegetables; 2 red beets; 3 different zucchinis: green-round-yellow; 1 lettuce; 1 bunch of young carrots; 3 avocados; 3 sweet potatoes; Tomato-almond dip; 300 g cherry tomatoes; 3 tbsp olive oil; freshly ground pepper; smoked salt; 1 tsp garlic powder; 2 tbsp almond paste; lemon zest; edible flowers; Tofu tahini dip; 3 tbsp silken/soft tofu; 2 tbsp tahini; 1 tsp coriander seeds, crushed in a mortar; 2 tbsp olive oil; juice of 1 lemon; pepper and salt; piment d&#39;Espelette; garlic powder; 4 sprigs of fresh coriander, finely chopped; blue cornflower

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30min

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Do you want to get started with vegetarian barbecue? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

Grilled vegetables
2 red beets
3 different zucchinis: green-round-yellow
1 lettuce
1 bunch of young carrots
3 avocados
3 sweet potatoes

Tomato-almond dip
300 g cherry tomatoes
3 tbsp olive oil
freshly ground pepper
smoked salt
1 tsp garlic powder
2 tbsp almond paste
lemon zest
edible flowers

Tofu tahini dip
3 tbsp silken/soft tofu
2 tbsp tahini
1 tsp coriander seeds, crushed in a mortar
2 tbsp olive oil
juice of 1 lemon
pepper and salt
piment d'Espelette
garlic powder
4 sprigs of fresh coriander, finely chopped
blue cornflower

Grilled vegetables
2 red beets
3 different zucchinis: green-round-yellow
1 lettuce
1 bunch of young carrots
3 avocados
3 sweet potatoes

Tomato-almond dip
300 g cherry tomatoes
3 tbsp olive oil
freshly ground pepper
smoked salt
1 tsp garlic powder
2 tbsp almond paste
lemon zest
edible flowers

Preparation method

How do you make this?

Grilled vegetables Slice all the vegetables, season with pepper and salt and olive oil.

Grill them on both sides. Place the sweet potato higher on the barbecue, they have a longer cooking time.

Arrange on a platter. Serve with the tahini sauce and tomatoes.

Tomato-almond dip Place the tomatoes drizzled with olive oil and seasoned with pepper, salt, and garlic powder in a dish, for 15 min at 190° on the barbecue.

Mix with the zest, almond paste, and flowers.

Tofu tahini dip Mix all the ingredients together and put in a bowl.

Finish with olive oil, piment d'Espelette, and cornflower.