So you thought that only a juicy, sizzling steak was the perfect ingredient for a barbecue evening? Wrong! True gourmets are now also cooking courgettes, peppers, potatoes and bananas on the hot coals. When the seductive aromas waft through the air, even die-hard meat lovers will quickly be won over – want to bet?
What goes on the grill?
As a general rule, whatever you like! Onions, mushrooms, small potatoes, cherry tomatoes, sweetcorn and aubergines are ideal. So too are fruit like bananas and pineapples. Combine fruit and vegetables in any way you like and add some variety with delicious marinades, tofu and home-made bread. Anyone who does not want to go fully “veggie” can add some light fish or poultry to their meal.
Idea: How about everyone doing some chopping at the next barbecue and making colourful fruit and vegetable skewers? Customised barbecue fun!
Have we tempted you yet? Then try this fresh idea:
Barbecued rucola salad with bananas and peach
Preparation time: 20 minutes
For 6 portions, you will need:
4 peaches, cut in half
2 firm bananas, peeled and cut lengthways into slices
4 thin slices of red onion
1 teaspoon chilli powder
1 teaspoon grated lime zest
1 avocado, peeled and chopped
1 pack of rucola
1–2 cups of red quinoa
Flaked almonds and flaxseeds to decorate
Sprinkle peaches, bananas and onion slices with chilli powder and grated lime zest. Place them in an aluminium dish on the barbecue and brown both sides for approx. 5 minutes. Cut the peach halves into slices and place to one side.
Arrange the rucola and avocado on six plates. Place the peach and banana slices and the quinoa on top. Sprinkle the entire dish with flaked almonds and flaxseeds.