Grilled vegetable kebabs
Ingredients:
-selection of vegetables (e.g. mushrooms, peppers, courgettes, onions, tomatoes)
-olive oil
-mustard
-agave syrup
-herbs (e.g. rosemary, thyme, basil)
-salt, pepper, chilli
Instructions:
1.Cut the vegetables into large cubes and stick them onto wooden skewers. If you like, you can also put halloumi or tofu in between.
2.For the marinade, put some olive oil, mustard, agave syrup, finely chopped herbs, salt, pepper and chilli into a bowl and mix it all together.
3.Brush the vegetable kebabs with the marinade and place them on the grill for around eight minutes.
Tzatziki
A tangy homemade tzatziki tastes great as a dip with barbecued kebabs, with corn on the cob or on a baguette.
Ingredients:
-approx. 200 g curd cheese, natural yoghurt or soya yoghurt
-1 cucumber
-½ lemon
-2-3 garlic cloves
-spring onions
-olive oil
-salt, pepper
Instructions:
1.Finely grate the cucumber, put into a bowl and add about 3 tablespoons of salt. Leave the grated cucumber to stand for about 15 minutes.
2.Cut the spring onions into small rings and press the garlic cloves.
3.Squeeze out the juice from the ½ lemon.
4.Put the curd cheese or yoghurt into a bowl and mix with the spring onions, garlic, lemon juice and a dash of olive oil.
5.Now drain the water from the cucumber and mix into the yoghurt.
6.Add salt and pepper to the tzatziki to taste.
Grilled apricotsAs a dessert you can grill sweet fruits, for example apricots. Simply cut the fruit in half and place the cut side down on the grill for around ten minutes. Grilled apricots taste great with vanilla ice cream: if you like, you can also add roasted cashews.
Author: Julia Lassner of
Globusliebe is a
travel blogger, photographer and book author. She is happiest when hiking in the great outdoors, with fresh air in her lungs, the sun on her face and her camera in her rucksack. Her blog contains inspiration and tips for
travelling responsibly and
leading a sustainable lifestyle.