Of course, many guests love tasty grilled meats such as ribs, steak, chops or chicken. However, in recent years, grilled vegetables and fruits have become increasingly popular, and can be served not only as a side dish or with meat, but also as a delicious ingredient on their own!
Traditionally, you often see yellow and red peppers, courgettes, aubergines and mushrooms, which are always delicious, but as they say, oranges are not the only fruit, and there are many other alternatives work well on the grill. Give the following vegetables a try and check out the guest feedback!
Roman salad
When grilling romaine lettuce, caramelising the leaves will reveal a whole new world of flavour, deep and bitter, creamy and complex all at once. Cut the lettuce in half to rinse well, then leave to dry naturally. Salt the lettuce and place the halves on the grill, cut-side down. They cook best over low to medium heat, so keep them on the edges of the grill. When they are dark green and nicely browned, simply remove them from the grill and leave to cool. Serve with lemon juice and a generous sprinkling of Parmesan cheese.
Fennel
Take summer flavours to the max by preparing fennel on the barbecue. Slice the tuber into thick slices, sprinkle with with olive oil, and place on the grill. When browned, you can serve it as part of a Sicilian fennel-orange salad, but it also works amazingly well in burgers.
Leeks
The delicate, restrained flavour of leeks makes them perfect for grilling. Cut in half and rinse thoroughly between the leaves. Wrap in tin foil, place on the grill, then cover and cook for 15 minutes. Then remove from the tinfoil and place cut-side down on the grill to toast. Make sure it is well cooked, otherwise it may be too tough.
Brussels sprouts
It's not everyone's favourite, but Brussels sprouts show a whole new side when grilled, as the dark and bitter roast enhances the green notes of the sprouts. Drizzle with a little refreshing lemon juice, toss in some fennel and serve up an unforgettable dish!
Sweet potatoes
Cut the sweet potatoes in half, season with salt and sprinkle with with high quality extra virgin olive oil. The sage and rosemary also go very well with it, so it's a good idea to put a sprig on each potato and place it on the grill cut-side down. Cover the grill and let it cook slowly. Turn them over after about 15 minutes and cook the other side for a further six minutes. Then remove from the grill and leave to cool. You can also serve them scooped out of their skins directly from the inside, or make them into a delicious smoky sweet potato puree or salad.
Avocados
It's not the first thing that comes to mind when you think of grilling, but avocados certainly go well with smoky, grilled flavours. Cut a nice ripe avocado in half, remove the pit and place it cut-side down until all sides are nicely browned. You can serve it straight from the peel or make an exciting guacamole.
