Let's grill 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:
Revisiting the classic oriental tabbouleh
We all know tabbouleh, prepared with semolina that we enjoy during lunch breaks or picnics – find our ideas for a barbecue picnic – and as a side dish to grilled meats. However, the real oriental tabbouleh recipe does not contain semolina at all! Originating from Lebanese-Syrian cuisine, the authentic oriental tabbouleh is made with mint, bulgur, and especially parsley, lots of parsley. Onions and tomatoes, finely diced, are added. This very 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.
Give your salads a boost 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.
For example, rely on fennel microgreens to bring a small aniseed note to your salad, alfalfa for freshness, wheat sprouts for their very green taste, radish sprouts for spicy notes: it's up to you to test them!
Get your fill of 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 produce sections of organic stores, others in Asian grocery stores, sold dried or in flakes. Their nutritional properties are exceptional. They notably contain a lot of protein, omega-3, vitamins, and trace elements like iodine, essential for the proper functioning of the body.
To get started, don't come back from the beach with your bucket full of seaweed, but start with wakame, which has a rather light taste and can be eaten both raw, after rehydrating it, and cooked. This summer, cook it in a salad as in these wakame seaweed salad and Japanese-style seaweed salad recipes.
With all these wonderful recipes for grilled vegetables, salads, and even super-salads when enhanced with superfoods, this is the perfect opportunity to reconcile vegetarians and barbecue lovers around the grill!
