Vegetarian barbecue is hot

Vegetarian barbecue used to be a contradiction in terms, but no longer. The meaning of both words has changed. In the old days, a vegetarian didn't eat meat. Today, the New Vegetarians are part-time carnivores, eating less meat of better quality and supplementing with alternatives like beans, chickpeas and tofu. And while grills have traditionally been reserved for burgers and chicken wings, we now find peppers, eggplants and even apples, pears and figs on the barbie.

Bushels of these vegetables land on the grill every summer: turnips, fennel and delicious cherry tomatoes. Of course, even more is possible when skewers are involved. A little aluminum foil goes a long way with onions, potatoes and garlic cloves. Then add a bit of marinade before the veggies sizzle to make it all taste better. Try experimenting with olive oil, balsamic vinegar, lemon juice, lemon rind, thyme, basil, parsley, cumin, dill or pepper.

Naturally, the best thing about barbecues is the sauce. Take the foil-wrapped garlic off the grill and slice it in half lengthwise. The softened cloves will come out very easily. Use a Photo: Pieter de Swart

mortar and pestle to grind them into a paste; add salt, plenty of olive oil and a handful of finely chopped parsley. Those grilled turnip slices will taste even better. Mix the grilled tomatoes with red onions, capers and basil for a fresh, summertime salsa. It's going to be a mighty tasty summer.

Bron: Ode Magazine Issue: July/August 2011

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