The end of the year is approaching and with it, the festivities, celebrations and reunions. Whether with family or friends, meals are usually the means by which we carry out these events. For these very special occasions, We thought of five vegetarian and tacky dishes to prepare on the grill. mise-en-place And get to work!
grilled corn
what will you need: corn, olive oil, salt and pepper, sweet paprika, string cheese, limes and cilantro.
PreparationDirections: once boiled in water, brush the corn with olive oil and sweet paprika. Grill the corn on a hot grill until golden brown. Remember to turn them over so they brown evenly.
Once ready, season them with chopped cilantro, cheese and a little lime zest. You can also choose other toppings.
vegetable skewers
what will you need: olive oil, salt, pepper and brochette sticks. You can prepare mixed brochettes or do it by color: purple onions, aubergines, baby potatoes and mushrooms; yellow pepper, carrot and corn; cherry tomatoes and red peppers; green zuckini, broccoli and white onion.
Preparation: cut the vegetables into squares or thin slices, except for the potatoes and cherry tomatoes. Boil water in a pot to cook the potatoes, corn and broccoli and cook them until they are tender.
Begin to prick the vegetables on the wooden sticks. You can do it by colors or intersperse the vegetables as you like. Once ready, brush with olive oil and take them to the grill. Turn them little by little so they cook evenly. Once ready, add salt and pepper.
roasted cauliflower
what will you need: cauliflower, olive oil, a clove of garlic and coriander and citrus gremolata. To prepare the gremolata, use coriander, orange zest, lime zest, a clove of garlic, olive oil, salt and pepper.
PreparationDirections: mince a clove of garlic and place it in a bowl with half a cup of olive oil. Leave it near the grill for 15 minutes so that it receives heat and the oil takes on flavor. For the gremolata, mince garlic and cilantro. Put them in a bowl and add lime zest, orange zest, salt, pepper and a dash of olive.
Heat a griddle over the coals before working with the cauliflower. Remove the leaves and cut into slices about 2cm thick. Brush with olive oil and place the slices on the hot griddle until golden brown on both sides. Serve them with the gremolata.
Artichokes with tahini sauce
what will you need: artichokes, salt, pepper, olive oil and lemon. For the tahini sauce, 1 cup of natural yogurt, 3 tablespoons of tahini, lemon juice, a clove of garlic, a pinch of cumin, salt and pepper.
Preparation: mix all the ingredients of the sauce and store the container in the refrigerator. Wash and drain the artichokes, cut off the middle of the stem tip and remove the tougher leaves, and cut the artichoke in half.
You can boil the artichokes or prepare them by steaming them. Once tender, remove the heart, that is, the part of the center that is attached to the stem. Brush it with olive oil and take them to brown on the grill. Serve them with olive oil, salt, pepper and the tahini sauce.
Pears with honey and spices
To end this veggie feast, we thought of a dessert that you can make with pears or any seasonal fruit.
what will you need: pears, liquid honey, cinnamon, half a vanilla pod and coconut flakes.
Preparation: a day before, leave a mixture of honey with cinnamon and the seeds of the vanilla pod to rest so that it takes on flavor. Cut the pears in half and grill them on the grill. Once ready, let them cool down and add the spiced honey and the coconut flakes.
You can also accompany the dessert with natural yogurt or vegan coconut yogurt. If you leave it in the freezer the night before, it will take on the consistency of frozen yogurt.