At summer barbecues, no-one will have to go without. Not meat-eaters. Not vegetarians and not vegans. The foods on offer for each kind of diet are becoming ever more varied. Including for vegans. Those looking for a quick and easy meal can simply put a meat-free burger patty on the barbecue and make up their burger as they wish. Vegetable skewers offer more scope for creativity. Whether just vegetables or with added tofu: everyone can create their own just as they like. But which types of vegetable work particularly well on a skewer?
Diced courgettes are perfect for skewers. The Swiss love this vegetable which is related to the pumpkin. Courgettes should be barbecued for three to five minutes.
Of course, corn on the cob can be skewered on each end and nibbled row by row. But pre-cooked corn on the cob also works well on a skewer with other vegetables. Simply cut a cob into slices.
Peel an onion and cut it into generous-sized pieces or thick slices. That way it is very easy to add it to a skewer. Those who find its raw taste too strong should still give the roasted version a chance. The aroma becomes almost sweetish by the end.
Green, yellow, red, small or large: peppers come in various versions. All of them are suitable for vegetable skewers. Peppers are also a sure-fire hit with guests. Peppers take around three to five minutes on the barbecue if cut into 0.5 cm thick slices.
Those who are interested in the appearance and not just the flavour of their skewers can get some help from little biscuit cutters. Chop a carrot into slices and use a little biscuit cutter to make shapes in the individual pieces. The leftovers can be eaten as a snack while waiting for the barbecue. Carrots can be barbecued for up to eight minutes, depending on the desired crunch.
Before adding kohlrabi to a skewer, it must be cleaned, peeled, halved and cut into pieces. Kohlrabi goes perfectly with apple on a skewer. Mix a little oil with cinnamon and brush the skewer with it to add a sweetish flavour to your barbecue platter. Kohlrabi and apple skewers should be barbecued hot for around four minutes on each side and then left to cook for about eight minutes on each side at the edge of the barbecue.
For perfectly barbecued broccoli, it is worth blanching it quickly beforehand (as for other fairly firm vegetables). Broccoli can be divided into florets and then barbecued on a skewer placed directly on the grill rack.
All of these vegetable variations can then either be eaten straight from the skewer or used to conjure up a roasted vegetable salad.
Sweet potatoes are also a great alternative for vegans. Wrap a whole sweet potato in aluminium foil and place it on the grill rack to cook for around 15 minutes until nice and soft. If the barbecue has a lid, it helps to close it during the cooking process.
Vegetables that contain a fair amount of water (such as courgettes) should not be barbecued for too long, otherwise they will be overcooked. It is best to brush them with a little oil beforehand to prevent too much water from evaporating.
The ideal barbecuing temperature for vegetables is between 160°C and 175°C.
It is best to cook combinations of vegetables that need to be barbecued for a similar length of time, such as peppers and courgettes or kohlrabi and carrots.
Vegetable skewers offer more scope for creativity. Whether just vegetables or with added tofu: everyone can create their own just as they like. Types of vegetable that work well on a skewer include courgettes, corn on the cob, onions, peppers and mushrooms. It is quickest to briefly pre-cook firm vegetables such as corn on the cob, carrots and kohlrabi. All of these can then either be eaten straight from the skewer or used to conjure up a roasted vegetable salad.
