Whip up a storm on the grill with Rukmini Iyer’s Vegan & Vegetarian BBQ Recipes
Food writer Rukmini Iyer has launched a new cookbook ready to revolutionize our summer barbecues.
As the weather starts to clear up, many of us will be looking to light our barbecues as an easy way to see friends and family outside.
Rukmini’s book offers an alternative to the meat feasts we’re used to, and she hopes her vegan and vegetarian recipes will encourage barbecue novices to try green dishes.
She says, “The good thing about a barbecue is that you have a lot of trays of food, things coming out of the barbecue at different times.
“If you throw in herbs, make a nice dressing, toast nuts – I would describe that as Ottolenghi-style sharing plates, which is easy to make gorgeous.
“It sounds generous, because it is.”
Eggplant and goat stacks
- 2 large eggplants of equal size
- 2 rounds of 100g goat cheese
- A handful of sprigs of fresh lemon thyme
- Olive oil, for brushing
- Sea salt flakes
- Freshly ground black pepper
- Flowing honey
- Crispy rolls, for serving
- Cut the eggplant into 1 cm slices and the goat cheese into very thin slices. Sandwich each piece of goat cheese between two similar sized eggplant slices, with a sprig of thyme. Brush both sides of the eggplant with oil and add a small pinch of sea salt and black pepper flakes.
- Once your barbecue is ready, place the stacks of eggplants on the grill and cook, 10 to 15 minutes per side, until the eggplant is cooked through and the cheese has melted. You can flip them every five to six minutes or so and give them a brush with some olive oil.
- Transfer to a serving platter, drizzle with honey, sprinkle with the remaining thyme and serve with delicious crispy buns on the side.
Crispy gnocchi skewers
(For 3 to 4 people)
- 1 sachet of 500g of gnocchi
- 3 mixed bell peppers, chopped into gnocchi-sized pieces (do not use green peppers)
- 2 tbsp vegan basil pesto
- 3 tablespoons of olive oil, plus more for brushing
- A pinch of sea salt flakes
- A good amount of freshly ground black peppercorns
- 8 to 12 skewers, soaked if wooden
For the dressing:
- ½ lemon, juice only
- 4 tbsp vegan basil pesto
- 2 tablespoons of extra virgin olive oil
- A pinch of sea salt flakes
- Pour the gnocchi in a bowl of just boiled water and let blanch for two minutes, then drain and let cool under cold water.
- Place the gnocchi in a large bowl with the peppers, pesto, olive oil, sea salt flakes and freshly ground black peppercorns, and toss to coat. You can refrigerate the gnocchi until you are ready to grill.
- Alternately thread the gnocchi and pepper onto the skewers. Once your barbecue is good and hot, brush one side of the skewers with oil, then lightly place them on the barbecue (this prevents them from falling out) and cook for four to five minutes, until the gnocchi are crispy and golden. Brush the tops with oil, then flip over and repeat on the other side.
- Meanwhile, combine the lemon juice, pesto and extra virgin olive oil with sea salt flakes to taste. Once the kebabs are cooked through, serve them with the basil vinaigrette.
Recipes from The Green Barbecue: Vegan & Vegetarian Recipes To Cook Outdoors & In by Rukmini Iyer, photograph by David Loftus, is published by Square Peg, priced at £ 17.99.
For more vegetarian recipes …
Mid-week meal: fill up on goodness with this spinach and chickpea curry from Deliciously Ella
Midweek Meal: Recipe for Healthy and Delicious Jack Daniel’s Carrot and Chickpea Burgers