Barbecues: healthy and full of vitamins
Whether on the balcony, in the garden, by the lake or in the park, summer is the season for firing up the barbecue! If you’re looking for a bit of variety, or don’t eat sausages and the like, there’s plenty here to get your teeth into. It’s easy to create tasty barbecue menus from vegetables, fish, cheese and even fruit. The key is to find ingredients that are seasonal and as fresh as possible. Freshly harvested vegetables – like courgettes from your own garden or from a local farmer – not only taste especially good, they contain the most vitamins and healthy nutrients too.
Recipes for the barbecue
Even healthy barbecue recipes can be cooked in a matter of minutes. We’ve put together a few ideas for you that not only take little time, but can easily be prepared in advance and also transported to your barbecue spot if necessary.
Tip: vegetables or fish can be gently cooked over a moderate heat in an aluminium foil parcel.
Barbecue tray vegetables with tzatziki
All kinds of vegetables can be cooked together in a barbecue tray depending on what takes your fancy. Good examples include courgettes, aubergines, peppers, carrots and onions.
- Wash the vegetables and slice them lengthways into quarters or eighths.
- Press the garlic or chop into small pieces.
- Mix the olive oil with the garlic in a large bowl and add salt, pepper and herbs.
- Add the vegetables and mix them with the herb and oil mixture.
- Leave to stand for at least 10 minutes.
- Cook in the barbecue tray over a moderate heat for 10-15 minutes (depending on the quantity and thickness of the pieces).
Tip: Besides the conventional aluminium barbecue tray, there are now also reusable trays made of silicone or stainless steel.
- 1 cucumber
- 1 garlic clove
- 1.5 pot of natural yoghurt or Greek yoghurt
- 1 tbsp. olive oil
- 1 sprig of mint
- a handful of parsley
- Peel the cucumber, cut off the ends, halve and remove the seeds. Use a slicer to cut wafer-thin slices.
- Scatter plenty of salt over the cucumber and leave to rest for 10 minutes.
- Then rinse with cold water and drain. Pat dry with a kitchen towel.
- Chop the garlic, wash the parsley and mint, pick the leaves from the stalks and chop finely.
- Mix the garlic, parsley, mint, yoghurt and olive oil in a bowl, add the cucumbers and mix well.
- Leave to cool in the fridge for an hour.
The healthy fish barbecue, e.g. salmon parcels
For a tasty salmon parcel you need a salmon fillet, good oil (e.g. olive oil), plus lots of fresh herbs (thyme, oregano, rosemary, parsley or dill).
- Rinse the salmon fillet with cold water and then pat dry with kitchen paper.
- Lay out a mid-sized piece of aluminium foil on the work surface. Place the salmon fillet on top.
- Season the salmon fillet with salt, pepper and plenty of fresh herbs.
- Fold the aluminium foil over the fish and twist the ends.
- Grill the salmon parcels over a moderate heat for about 4-7 minutes, depending on the thickness of the fillets.
- Serve in their parcels.
Sea bream: a whole grilled fish
The sea bream is a firm fish, but it is also particularly easy to barbecue in a fish roaster. You only need one sea bream per person plus lemons, thyme sprigs and salt to season.
- Wash the gutted bream again with cold water, pat dry with a kitchen towel.
- Season with plenty of salt, and put the thyme and lemon slices in the belly. For more lemon flavour, lightly score the skin with a knife and sprinkle with lemon juice.
- Grill over a moderate to high heat for five minutes per side, and leave to rest for another 5 minutes.
Snake bread: with a stick on the open fire
Snake bread is a must for hikers who like to cook on an open fire when it’s time for a rest. It doesn’t need much preparation. Just mix the ingredients together and put the dough into a Tupperware to carry in your backpack.
- 500g wholemeal flour
- 1 pack of fresh yeast (or dry yeast)
- 1 tsp. salt
- 250ml lukewarm water
- 5 tbsp. olive oil
- Place the wholemeal flour and salt in a bowl, mix and form a well.
- Crumble in the yeast and add a little warm water. Wait until the mixture of water and yeast forms small bubbles.
- Add the rest of the water plus the olive oil and knead into a dough.
- Cover with a kitchen towel and leave to rise for around 1 hour. Then knead the dough again.
- Divide the dough into 4 pieces, form into long snakes and wrap around the stick.
- Place on the barbecue and turn regularly until the dough is cooked through.
Sheep’s cheese on the barbecue
All you need is the cheese of your choice (recipe uses sheep’s cheese, but alternatives include feta), plus olive oil, garlic and small tomatoes.
- Take the sheep’s cheese from its packaging and drain.
- Spread a mid-sized piece of aluminium foil on the work surface and place a somewhat smaller piece of baking paper on top. Place the sheep’s cheese in the middle.
- Quarter the tomatoes, and cut the garlic into wafer-thin slices. Lay them on and around the cheese.
- Fold the baking paper over the cheese, and use the aluminium foil to form parcels.
- Grill for approx. ten minutes over a moderate to high heat.
- Serve in their parcels.
Dessert on the barbecue? Yes, of course!
Why not use the heat remaining from the first course for a fruity dessert? The only thing to note with a charcoal grill is that it will give the fruit a slightly smoky taste too. Some people love it, others find it rather unusual.
Warm apricots with yoghurt and nuts
All you need are fresh apricots, plus yoghurt, nuts and honey according to taste.
- Take one apricot per person and wash, halve and remove the stones.
- Briefly grill the apricots on both sides over a moderate heat.
- Serve with yoghurt, nuts and honey.
For Toast Hawaii fans: warm pineapple with ice cream
Besides fresh pineapple, you also need maple syrup and your ice cream of choice. We recommend fior di latte or vanilla.
- Cut the pineapple into slices one centimetre thick, and remove the peel and core.
- Brush with maple syrup and grill over a moderate heat until warm.
- Serve with ice cream. (Make your own ice cream)