Jan31,2024
Credit: Google
In Catalonia, Spain, grilled leeks with romesco sauce are a seasonal treat. The leeks are charred whole, then peeled to reveal their sweet centers, and dipped in a tangy sauce made with peppers, almonds, and sherry vinegar.
Credit: Gogoi
Middle Eastern cuisine offers the creamy and smoky baba ganoush, a dip made from grilled aubergines blended with tahini, garlic, and olive oil.
Credit: Gogoi
Corn cobs are grilled until crunchy and charred, then brushed with mayo and garnished with chili, cheese, and other toppings like lime, salt, and Tajín seasoning.
Credit: Gogoi
Japanese kushiyaki refers to skewered and grilled foods, which can include a variety of vegetables such as sweetcorn dusted with shichimi togarashi, a spicy and citrusy seasoning
Credit: Gogoi
Grilled plantains, popular in Central and South America, the Caribbean, Africa, and parts of Southeast Asia, offer a sweet and unique option.
Credit: Gogoi
Portobello mushrooms marinated in garlic, olive oil, cumin, coriander, and sumac can be stacked onto skewers and grilled to create a mushroom shawarma, a vegetarian take on the classic Middle Eastern kebab.
Credit: Gogoi
These dishes showcase the versatility and global appeal of vegetarian barbecue options, providing a rich array of flavors and techniques that can inspire any grill enthusiast to explore meat-free alternatives.
Credit: Gogoi