Grilling vegetables – how do you keep them juicy? With this recipe you can conjure up juicy, spicy vegetable parcels that you can serve as a vegetarian main course, but which also do a very good job as an accompaniment to meat.
Those who follow a vegetarian diet are often left behind when grilling. Sausages, neck steak and chops usually take up the largest space on the wire rack. Our vegetable parcels will delight ALL grill fans, because they taste great as a side dish or as a main course. It is best to use seasonal vegetables from the region, because they simply taste the best at the wedding – short transport routes and supporting local farmers are also contemporary in the context of sustainability.
To ensure that the vegetables cook evenly, you should mix varieties that have a similar cooking time. The ingredients in our recipe go well together because they are soft vegetables. Pretty much all types of vegetables such as aubergines, zucchini, tomatoes, onions, leeks, peppers or mushrooms are suitable for direct grilling. You can also have asparagus in seasonGrill directly over the embers. Slower, gentler, but just as tasty, the vegetables cook when you grill them indirectly, i.e. away from the heat with the lid closed. You should always pre-cook solid vegetables such as potatoes or corn to shorten the grilling time. Vegetables such as cauliflower or broccoli are also solid vegetables. If you divide it into small florets, you don’t need to cook the cabbage in advance. Just give it a try – if it’s just too crunchy for you when grilled, blanch it beforehand.
- Grilling ingredients for the vegetables
- 1 zucchini
- 1 bell pepper
- 1 eggplant
- 150 g of cocktail tomatoes
- 200 g mushrooms
- 80 g feta
- 50 ml of olive oil
- 2 tbsp lemon juice
- 2 cloves of garlic
- 2 teaspoons thyme
- 1 teaspoon oregano
Preparation: vegetable parcel
Wash the zucchini, peppers, and eggplant and cut everything into bite-sized pieces.
Clean and quarter the mushrooms and place the tomatoes in a small bowl to pour boiling water over them.
As soon as the peel of the tomatoes has popped open, you can easily peel it off and quarter the pulp. The water can be disposed of.
Put the vegetables in a bowl and crumble the feta on top. Then you can put the olive oil, lemon juice and the herbs in a mixing bowl, season the marinade with salt and pepper and squeeze the garlic cloves before mixing everything thoroughly.
The vegetable and cheese mixture is now poured with the marinade and carefully mixed. Then put three tablespoons of the vegetables on each piece of aluminium foil and seal them to form a packet.
The vegetarian bags are cooked on the grill for around 15 minutes.
This grill marinade goes well with vegetables
Herbal oil marinades are the ideal accompaniment to grilled vegetables. For this you need:
- 1 bunch of basil
- 2 sprigs of rosemary
- 2 cloves of garlic
- 5 tbsp olive oil
- 2 teaspoons of honey
Wash the herbs and then cut them into small pieces. Pour into a beaker together with olive oil and honey. Then peel and squeeze the garlic cloves. Add a little salt and pepper and the delicious marinade for the vegetables is ready.