place there! Meat lovers, away from the grill: the veggies come and sizzle, whatever the charcoal will do. And not just plain corn on the cob, but colorful and innovative delicacies. And we’re taking part with these 8 BBQ recipes for vegetarian grilling.

VEgetarians and vegans can sing a song about it. If you don’t like meat or fish, you’ll often only get side dishes at the BBQ. With a bit of imagination, the finest vegetarian grills can be prepared. And you have to try it too! We reveal the basics for a vegetarian BBQ and provide inspiration with original vegetarian barbecue recipes.

Grilling vegetarian: BBQ basics for vegetable fans

If you want to grill vegetarian with vegetables , you can let your imagination and taste run free. There is hardly a type of vegetable that is not suitable for grilling. Courgettes , aubergines, corn on the cob, pepperoni and mushrooms are particularly popular . Placed directly on the grill, the smoky aromas penetrate the vegetables and give them the typical grilled taste. On the other hand, it is better to wrap watery vegetables such as tomatoes in aluminum foil to prevent the water from dripping onto the grill.

Tip: Cut the grilled vegetables into larger pieces so that they don’t burn too quickly. Vegetables that have a high cooking point (e.g. asparagus or carrots) should be steamed briefly before grilling. Those who want to work with marinades (e.g. made from herbal oil) are also well advised to use pre-cooked vegetables. The softened surface absorbs the flavors particularly well.

Not keen on vegetables? What’s up?

Vegetables are by no means all that you can get at a vegetarian barbecue . Various types of fruit, for example, provide variety, which develop into summery taste highlights on the grill and in combination with cheese or vegetables. Pineapple, strawberries and bananas in particular are among such fruity refinement options.

Tip: To tickle the taste buds, the green grilled food can be deglazed with a shot of orange liqueur or rum.

Of course, tofu, feta and grilled cheese (both best wrapped in aluminum foil – danger of dripping!) are also among the classics of a vegetarian BBQ.

From crispy to spicy: vegetarian grilling with bread

Stick bread is especially fun for children when grilling. For adults there is fine garlic bread or small bruschetti from the grill. But be careful: Some skill is required when grilling bread , as dry types of bread in particular burn quickly. This charring effect can be prevented by first brushing the bread with oil or briefly spraying it with water. Oil has the advantage that spices can also be smuggled into the dough. If you want to process raw yeast dough on the grill, it is best to wrap it in aluminum foil. This stores the heat and ensures an even baking result.

VEgetarians and vegans can sing a song about it. If you don’t like meat or fish, you’ll often only get side dishes at the BBQ. With a bit of imagination, the finest vegetarian grills can be prepared. And you have to try it too! We reveal the basics for a vegetarian BBQ and provide inspiration with original vegetarian barbecue recipes.

Grilling vegetarian: BBQ basics for vegetable fans

If you want to grill vegetarian with vegetables , you can let your imagination and taste run free. There is hardly a type of vegetable that is not suitable for grilling. Courgettes , aubergines, corn on the cob, pepperoni and mushrooms are particularly popular . Placed directly on the grill, the smoky aromas penetrate the vegetables and give them the typical grilled taste. On the other hand, it is better to wrap watery vegetables such as tomatoes in aluminum foil to prevent the water from dripping onto the grill.

Tip: Cut the grilled vegetables into larger pieces so that they don’t burn too quickly. Vegetables that have a high cooking point (e.g. asparagus or carrots) should be steamed briefly before grilling. Those who want to work with marinades (e.g. made from herbal oil) are also well advised to use pre-cooked vegetables. The softened surface absorbs the flavors particularly well.

Not keen on vegetables? What’s up?

Vegetables are by no means all that you can get at a vegetarian barbecue . Various types of fruit, for example, provide variety, which develop into summery taste highlights on the grill and in combination with cheese or vegetables. Pineapple, strawberries and bananas in particular are among such fruity refinement options.

Tip: To tickle the taste buds, the green grilled food can be deglazed with a shot of orange liqueur or rum.

Of course, tofu, feta and grilled cheese (both best wrapped in aluminum foil – danger of dripping!) are also among the classics of a vegetarian BBQ.

From crispy to spicy: vegetarian grilling with bread

Stick bread is especially fun for children when grilling. For adults there is fine garlic bread or small bruschetti from the grill. But be careful: Some skill is required when grilling bread , as dry types of bread in particular burn quickly. This charring effect can be prevented by first brushing the bread with oil or briefly spraying it with water. Oil has the advantage that spices can also be smuggled into the dough. If you want to process raw yeast dough on the grill, it is best to wrap it in aluminum foil. This stores the heat and ensures an even baking result.

Grilled Sweet Potato Chips

That’s how it’s done:

Cut a sweet potato into thin slices and pre-cook in boiling salted water for about three to four minutes. Rinse the slices immediately with ice water, dab and leave to dry. Then brush with sunflower oil, sprinkle with sea salt, chilli and rosemary and place on the grill for three to four minutes. If you like, you can serve it with a herb dip or alioli.

Grilled chickpea dumplings

That’s how it’s done:

Mix about 100 grams of soaked bulgur with 300 grams of chickpeas, two finely chopped onions, one finely chopped clove of garlic and, to taste, some cumin, chilli, pepper and salt. Process the whole thing into a homogeneous mass with the stick cutter of a hand blender. Then add a teaspoon of baking powder, mix everything again and shape into small patties. Then roll them in breadcrumbs and place on the grill for about four to five minutes. By the way, a mango chutney is a great accompaniment.

Sweet and spicy grilled feta

That’s how it’s done:

Cut the onion into rings. Place feta on aluminum foil. Use enough foil so that it can be wrapped up later. Drizzle the feta lightly with olive oil on all sides, then cover with onion rings. Finally season with finely chopped chillies or chili powder, some pepper and 1 tbsp honey. Pack 2 to 3 sprigs of thyme on top and for gilling. The feta takes about 15-20 minutes to melt on the grill. Be careful, if the heat is too high, it will burn in the foil.

Grilled Blue Peaches

That’s how it’s done:

Halve the peaches, sprinkle the cut surface with a little fresh lemon juice and roll in brown cane sugar. Place a thin slice of blue cheese and a sprig of thyme on top, wrap in aluminum foil and place on the grill for a few minutes.

Tip: If you like it a little sweeter, add a few drops of honey to the blue mold.

Grilled Caipirinha

That’s how it’s done:

Halve the limes, sprinkle the cut surface with cane sugar and press firmly. Let the sugar soak in for about five minutes and then grill the limes, first with the cut side, over high heat for about three minutes. Then turn, pour some cachaça over the cut surface and continue grilling the shell side for a few minutes. After a short cooling period, the limes should be eaten or slurped while they are still warm. Bottom up!