Vegetables on the barbecue: tips to make it really tasty

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We are getting ready for a fiery summer, full of romance and… vegetables from the hot coals. You really don’t just need meat and fish for better grilling: vegetables on the barbecue are just as tasty. But, that said, vegetables alone won’t get you there. Culy gives tips on how to make vegetables really tasty on the barbecue.

Vegetables on the barbecue: the tips

The ultimate reason to grill vegetables on the barbecue is taste. You could consider fire as an additional ingredient. The high, dry heat from the grill caramelizes the sugars in the vegetables, enhancing the delicious sweet taste. But it also gives a whole new taste: the fire creates subtle yet unparalleled smoky aromas, adding complexity and sultry to the already vibrant taste of a vegetable.

These vegetables are perfect for grilling (and you didn’t know yet)

  • Leek:  you don’t have to worry about leeks. Leave the leeks on the barbecue to blacken on the outside. The inside becomes juicy, tender and super sweet. Serve with a tangy salsa or yogurt dressing and something crunchy.
  • Eggplant:  you know baba ghanoush , but baba ghanoush from your own barbecue? Great idea. To do! It is best to place the aubergines directly in the coals.
  • Plantain: cut the plantain, skin and all, in half lengthwise and grill on the cut side until the banana turns a deep yellow. Delicious with avocado, chili and lots of fresh coriander. Or check our recipe for barbecue plantain with chorizo ​​and lime. 
  • Oyster mushrooms on a stick: we found inspiration in the book Indostok by Vanja van der Leeden . She marinates the oyster mushrooms with a spicy bumbu that pops out of your mouth. Recommended! Oh yes, and grill them on direct heat.
  • Wrapped things in (banana) leaf : nothing beats such a cozy package. Make tamales from it (use corn leaf) or fill the leaves with rice and curry, paneer or ratatouille. Nothing is too crazy!
  • Cauliflower:  a whole cauliflower from the barbecue is a showstopper that many Instagrammers pull out their phone for. As tough as a piece of meat. Make a popping rub by mixing oil with cumin seeds, coriander seeds, chili, salt and other spices you love. Cook it gently on an area of ​​the barbecue where there are no coals, with indirect heat.
  • Broccoli:  cut slices of broccoli and grill them directly over the fire. Then season them with capers, fresh herbs and lots of lemon.
  • Asparagus:  white asparagus or the green stems are delicious from the barbecue. They don’t take that long.
  • Corn like in Mexico:  organize a Mexican barbecue party, invite us and make elote . Owee if you forget the mayonnaise and cheese!
  • Zucchini: you can also make a kind of baba ghanoush from zucchini . Or leave them whole and sprinkle with ras el hanout and mint.
  • Paprika:  grill until it has nice stripes. And after that? Decorate with roasted fennel seeds, balsamic vinegar and for an extra decadent barbecue, serve with a ball of buffalo mozzarella.
  • Lettuce:  you can grill lettuce very well on the barbecue. They are also ready quickly so they are a great way to start a barbecue evening. Serve with a delicious Caesar dressing and shaved Parmesan.
  • Crispy or baked (sweet) potatoes: need we say more?
  • Shawarma from celeriac :  like Culy’s Nancy used to make.
  • Beets cooked in salt: use a barbecue-proof pan for this.

Three times S

And don’t forget the three S’s: sauces, spices and flavour! If you are going to grill vegetables, tasty condiments must be served with it: pickles, creamy sauces and fresh salsas, spice mixtures and rubs and don’t forget the dips. They make a barbecue really successful!

Tip: think beyond bread. A warm tortilla – or a good flatbread – is the perfect carrier for all the goodies that come off the barbecue.

BBQ cabbage

Source: Culy by
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