Grilling in a new light - recipes for the discerning

Barbecue season is in full swing, of that there is no doubt. We all love time outdoors with delicious food. It goes without saying that classics like simple sausages or toasted (or slightly burnt) croutons will never go out of fashion, but what if we were tempted by more sophisticated flavours and surprised our friends with colourful vegetable skewers or exquisite yams? We've put together some unconventional but delicious suggestions that are sure to add variety to any barbecue.

And if you're still wondering which barbecue you should opt for, be sure to read our magazine, in which we advise you on how to adapt your barbecue to your needs - the magazine "Firing up the big barbecue".

Meatless barbecue recipes can really delight with their flavour - and the halloumi cheese skewers are perfect proof. It's a semi-hard and springy cheese that gets an even better aftertaste when heated - it's straightforwardly made for grilling. What's more, it contains plenty of protein and little fat - so it's an excellent substitute for meat. To prepare flavoursome vegetarian skewers with halloumi, you need a few wooden sticks and the following ingredients.

Ingredients for the skewers:

- 500 g of grilling vegetables, e.g. peppers, mushrooms, onions, cherry tomatoes;
- a cube of halloumi cheese;
- 2 tablespoons of olive oil;
- salt and pepper to season.
Ingredients for the sauce:
- 200 g Greek yoghurt;
- a tablespoon of chopped dill;
- a tablespoon of chopped parsley.

Preparation:

1. Dice the vegetables and cheese into larger cubes - if you are adding mushrooms to the skewers, you can leave them whole.
2. Transfer the ingredients to a bowl and mix with olive oil and pepper and salt.
3. Stuff alternating vegetables and halloumi onto the skewer sticks.
4. After placing the skewers on the grill, wait until the vegetables are tender and the cheese is browned.
5. While the vegetables and cheese are grilling, prepare the sauce - mix yoghurt with dill and parsley and season to taste.
6. Serve the skewers with the sauce.

That's all! All that's left to do is to spread the skewers on plates, choose any extras you like - e.g. your favourite bread - and enjoy the unique taste of grilled vegetables and pleasantly squeaky cheese.

If you're looking for vegan flavours for your next barbecue, creamy courgettes with vegetable and cheese toppings will steal the heart of many a person on a vegetarian diet. It also makes a great accompaniment to sausages or steak - an extremely versatile option.

Ingredients:

- 2 medium courgettes;
- 4 large mushrooms;
- your favourite cheese, such as gouda or mozzarella;
- salt and pepper, ground red pepper.

Preparation:

1. Wash and dry the courgettes (do not peel), then cut them into slices about 1.5 cm thick.
2. Peel the mushrooms, wash and cut them into thin slices.
3. Cut the cheese into pieces the size of the vegetable slices.
4. Place the courgette slices on an aluminium grill tray and arrange the mushrooms on top.
5. Place the cheese slices on top of the vegetables and sprinkle with salt, pepper and ground paprika.
6. Cover the whole thing with aluminium foil and place on the grill - periodically turn the foil with the vegetables to the other side during grilling.
7. Grill the whole thing for about 35 minutes.

Courgette and mushroom slices with cheese are ready - enjoy!

This time it's time for a vegan option - without cheese or other animal products. We're talking about a crispy baguette with grilled aubergine - finger food!

Ingredients:

- 3 aubergines;
- a glass of olive oil;
- 2 cloves of garlic;
- 2 tablespoons of liquid honey;
- a teaspoon of French mustard;
- 2 tablespoons of balsamic vinegar;
- a baguette;
- cherry tomatoes;
- salt and pepper to taste.

Preparation:

1. Cut the aubergine into slices about 1.5 cm thick.
2. Set it aside for about 15 minutes - during this time the vegetable will get rid of the characteristic bitter aftertaste.
3. Rinse the aubergine with water, dry with a paper towel, then brush the slices with olive oil and sprinkle with crushed garlic.
4. Add honey, mustard and balsamic vinegar to the rest of the oil, mix and set aside - your dressing is ready.
5. Place the aubergine slices on an aluminium tray and place the tray on the hot grill.
6. Grill the aubergine for approx. 4 minutes on each side until soft, springy and lightly browned.
7. Towards the end of the grilling process place the cherry tomatoes on the aubergines.
8. Drizzle the grilled aubergines with the dressing and sprinkle with salt and pepper.

Serve the grilled aubergines on a baguette, which you can also lightly brown on the grill. You don't need anything else for this meal - it's the perfect option for anyone on a vegan diet.

Potatoes are also a popular grilled dish - and can be prepared in dozens of different ways. But what about replacing the classic potato with its sweeter version, the yam? It's the perfect nutritious grilled meal idea for those on a gluten-free diet. Grilled yam with a spicy herb chimichurri sauce will steal many a heart!

Ingredients:

- 2-4 large yams;
- olive oil;
- salt.

Ingredients for the chimichurri sauce:

- bunch of parsley;
- 1-2 large chilli peppers;
- large shallot onion;
- freshly squeezed juice of one lemon;
- olive oil.

Preparation:

1. Wash and dry the yams, then cut them into slices about 3mm wide.
2. Brush the slices with olive oil on both sides and season with salt to taste.
3. Spread the yams on the hot grill and leave until they are browned (3-10 mins) - they should be slightly crispy.
4. While the yams are grilling, prepare the dressing - chop the parsley, onion and chillies.
5. Mix the vegetables with the olive oil and lemon juice.
6. Remove the yams from the grill and pour the dressing over them.

A wrap, also known as a tortilla, is a dish loved by old and young alike. It offers plenty of options - it's entirely up to you what you put inside the pancakes. Today we have a recipe for wraps with grilled chicken and fresh vegetables. How do you prepare them?

Ingredients:

- chicken breast;
- iceberg lettuce;
- cherry tomatoes;
- fresh cucumber;
- onion;
- red pepper;
- yellow cheese;
- chicken/gyros seasoning;
- granulated garlic;
- olive oil.
Ingredients for the sauce:
- mustard;
- mayonnaise;
- natural yoghurt.

Preparation:

1. Wash and pat dry the chicken breasts with a paper towel.
2. Cut the fillet into thin strips and put into a bowl.
3. Add the chicken/gyros seasoning, granulated garlic and two tablespoons of olive oil and mix the whole thing thoroughly.
4. Set the chicken aside in a cool place.
5. Wash and dry all the vegetables.
6. Dice/slice the cucumber, tomatoes, peppers and onions and chop the iceberg lettuce into small pieces.
7. Place the chicken pieces on the hot grill and grill for approx. 10 min on each side so that they are cooked through and well browned.
8. Place the ready meat strips in a tortilla pancake, add the vegetables and grated cheese.
9. Wrap the pancakes in your favourite way and place on the grill for a few minutes (on each side) to allow the cheese inside to melt.
10. In the meantime prepare a simple sauce by combining mustard, mayonnaise and natural yoghurt - adjust the proportions so that the dip suits your taste and that of your guests.
11. Remove the wraps from the grill and serve them with the prepared sauce.

This is a meal that everyone - of all ages - will enjoy. If you want, you can also make it vegan by replacing the chicken with pieces of smoked tofu. The possibilities are endless!

No barbecue is successful without the right spices. Salt and pepper, ketchup and mustard are the absolute basics, but you can also go for less obvious flavours and spices such as chillies, coriander or special barbecue sp ices in ready-to-use kits.
Display them in the right way with stylish bowls or spice grinders from AdHoc.

We usually associate the barbecue with salty recipes. However, it is good to know that you can prepare a delicious dessert on the barbecue - grilled bananas! There are many versions of this sweet - today we will tell you how to prepare grilled bananas with a nutty sprinkle.

Ingredients:

- 4 ripe bananas;
- ¼ cup chopped walnuts;
- ¼ cup chopped almonds;
- 2 tablespoons butter;
- teaspoon cinnamon;
- ¼ cup honey;
- ¼ cup orange juice squeezed;
- salt to taste.

Preparation:

1. To prepare the nut sprinkle, mix the walnuts and almonds together and divide the total into two portions.
2. In a saucepan over low heat, melt the butter, add one part of the nut sprinkle and the cinnamon and stir for about 2 minutes (without increasing the heat).
3. Add the orange juice, honey and a pinch of salt and stir until the ingredients are combined and the sauce thickens.
4. Remove the sauce from the heat and peel the bananas.
5. Slice the bananas lengthways and place them on the grill, skin side down.
6. Grill the bananas for 2-3 minutes on each side - they will be ready when they are softened and lightly browned.
7. Transfer the grilled bananas to a plate, sprinkle with the other part of the walnut topping and top with the walnut sauce.

The thought of this dessert will have you salivating! If you have only used the barbecue for meat or vegetables so far, you will look at it in a completely different way now.

All of these recipes are also perfect for the barbecue pan. So if you don't have the opportunity to fire up a traditional barbecue, stock up on a good pan and enjoy your favourite flavours whatever the weather and whatever the season. In the FormAdore shop you will find sturdy cast iron and steel barbecue pans that will serve you for many years!

To get an idea of the topic, we recommend our magazine "Barbecue pan - iron or steel?".