Grilling summer vegetables
We cook our meals entirely on the barbecue, grilling delicious vegetables- in season, of course. Colourful, varied and extremely tasty, there is no need to spend hours in the kitchen preparing them. On the contrary, we keep them as raw as possible, as in this recipe for zucchini cooked au naturel au Kokko, seasoned with a little fleur de sel, pepper and a simple drizzle of olive oil, or these flame-cooked and smoked eggplant. With as little preparation as ever, we revisit tomatoes à la provençale as in nour recipe. Lhe summer vegetableswhich take us on a journey to Provence, are self-sufficient, so there's no need for frills to enjoy them.
Our recipe ideas :
A new take on classic Oriental tabbouleh
We're all familiar with tabbouleh, a semolina-based dish that's perfect for lunch breaks, picnics - see our ideas for a barbecue picnic - and barbecues. But the real recipe for Oriental tabbouleh doesn't involve semolina! Originating in Lebanese-Syrian gastronomy , true Oriental tabbouleh is made with mint, bulgur and, above all, parsley - lots of it. Onions and tomatoes, finely diced, are also added. This fresh salad is seasoned with olive oil and lemon juice.
For a version closer to the Oriental tabbouleh we're used to eating in France, we can replace the semolina with quinoa. Rich in fibre, vitamins and vegetable proteins, quinoa is excellent for your health and is easier to digest than semolina, particularly as it contains no gluten. Like a classic tabbouleh, you mix it with tomatoes, onions, cucumber and the aromatic herbs of your choice. Find out more with the full recipe for quinoa tabbouleh.
Spice up your salads with sprouted seeds
The stars of summer, salads can be composed in a thousand and one ways. Green salads, tomato salads, cucumber salads, corn salads and all kinds of raw vegetables, not to mention pasta salads, rice salads, lentil salads, potato salads, etc. In short, you have tried them all. So, rather than searching in vain for new recipes, give your own a boost. And how do you do that? By adding amazing foods like sprouted seeds. If you have never heard of them, they are germinating micropods of aromatic plants, legumes and cereals. Their nutritional qualities are spectacular, as they are extremely rich in vitamins, minerals, fibre, antioxidants, etc., and their taste makes them a great addition to any recipe.
Fennel microfoots, for example, add a hint of aniseed to your salad, alfalfa for freshness, wheat germ for a very green taste, radish shoots for a spicy touch: it's up to you to try them out!
Fill up on iodine with a seaweed salad
Sea lettuce, dulse, sea beans, nori, spirulina, kombu: there are many varieties of seaweed that can be cooked. Some can be found in the fresh sections of organic supermarkets, while others are sold dried or in flakes in Asian grocery stores. Their nutritional properties are exceptional. In particular, they are high in protein, omega-3s, vitamins and trace elements such as iodine, essential for healthy body functions.
To get started, don't come back from the beach with a bucket full of seaweed, but start with wakame, which has a rather light taste and can be eaten both raw, after rehydration, and cooked. This summer, we're cooking it up in salads, as in these recipes for Wakame Seaweed Salad and Japanese Seaweed Salad.
With all these great recipes for grilled vegetables, salads and even super-salads when enhanced with superfoods, this is the perfect opportunity to reconcile vegetarians and barbak lovers around the barbecue. to reconcile vegetarians and barbecue lovers!
