Mixed grill without meat
“Mixed grill without meat: An easy and delicious way to prepare vegetables! This recipe features a delicious blend of grilled vegetables packed with flavor. Whether you’re vegetarian, vegan, or simply want to incorporate more plant-based options into your meals, this dish is the perfect choice. It combines a variety of colorful vegetables, seasoned to perfection and cooked on the grill to a juicy char. The result is a healthy, filling and visually appealing dish that can be enjoyed as a main course or as a delicious side dish. Give it a try and improve your vegetable grilling game!”
Ingredients
- ½ small sweet potato or 3 medium carrots
- 1 medium zucchini
- 100 g baby leeks or small, halved leeks or thick asparagus spears
- 1 small red pepper, deseeded, deseeded and quartered
- 8 baby corn cobs
- 2 portobello mushrooms
- 4-6 tbsp olive oil
- 2 tablespoons pine nuts or sunflower seeds for serving
- Vinaigrette and soy sauce for pouring over
Tip
Make it a main meal
To turn this recipe into a vegetarian main meal, grill slices of halloumi or smoked tofu.
Preparation steps
- Cut the sweet potato or carrots into 1cm thick slices.
- Place the slices in a pot and fill them with enough water to cover them.
- Cook the sweet potato or carrots for 2 minutes and then drain them.
- Heat grill until hot.
- Line the grill rack with foil.
- Cut the zucchini in half lengthwise, then halve again to quarter.
- Cut the flesh of the zucchini crosswise.
- Place the potato or carrot slices, the zucchini quarters (cut side up), and the leek and/or asparagus in the grill pan.
- Brush the vegetables with oil and season with salt and pepper.
- Grill the vegetables on one side for 3-5 minutes, until browned and just tender.
- While the vegetables are cooking, place them in a heatproof bowl.
- Place the remaining vegetables and mushrooms on the foil, skin side up.
- Brush the vegetables with oil and season with salt and pepper.
- Cook the vegetables until softened and browned, about 3-5 minutes.
- Place the cooked vegetables in the heatproof dish and drizzle the cooking juice over them.
- Sprinkle nuts or seeds over the vegetables.
- Return the dish to the grill for a minute or two to lightly toast the nuts or seeds.
- Just before serving, drizzle the dish with a little vinaigrette and soy sauce.
Nutritional Information
| kcal | fat | saturates | carbohydrates | Sugar | fiber | protein | Salt |
| 326 | 26g | 4g | 18g | 1g | 6g | 6g | 0.62g |
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Mixed grill without meat
Mixed grill without meat
Ingredients
- ½ small sweet potato or 3 medium carrots
- 1 medium zucchini
- 100 g baby leeks or small, halved leeks or thick asparagus spears
- 1 small red pepper, deseeded, deseeded and quartered
- 8 baby corn cobs
- 2 portobello mushrooms
- 4-6 tbsp olive oil
- 2 tablespoons pine nuts or sunflower seeds for serving
- Vinaigrette and soy sauce for pouring over
Tip: Make it a main meal – To turn this recipe into a vegetarian main meal, grill halloumi or smoked tofu slices.
Equipment and tools
List of equipment needed for this recipe:
- grill
- baking tray
- Knife
- Vegetable peeler
- Tongs
- Brush for oil
Allergen information
This recipe may contain the following allergens:
- Nuts (pine nuts)
- Oil (olive oil)
- soy (soy sauce)
Storage and leftovers
To store leftovers, place them in an airtight container and place in the refrigerator. They can be stored for up to 3 days. To reheat, simply grill again until heated through.
Health benefits of mixed grill without meat
We all strive to enjoy a delicious meal that is not only full of flavor but also offers numerous health benefits. The No-Meat Mixed Grill is a perfect example of such a dish. Here are some of the health benefits you can enjoy when you enjoy this delicious and nutritious meal:
1. Rich in essential nutrients
The No-Meat Mixed Grill contains a variety of vegetables that provide a wide range of essential nutrients. Sweet potatoes are a great source of fiber, vitamin C and potassium. Carrots provide beta-carotene, which is converted into vitamin A in the body. Zucchini contains vitamins A and C as well as potassium and magnesium. Leeks and asparagus are rich in fiber, folic acid, and vitamins A and K. Red peppers are a rich source of vitamin C, while baby corn provides fiber and B vitamins. Finally, portobello mushrooms provide a range of B vitamins as well as selenium and antioxidants.
2. Rich in antioxidants
The various vegetables in this dish are known for their antioxidant properties. Antioxidants help protect the body from oxidative stress and reduce the risk of chronic diseases such as heart disease and certain cancers. The combination of sweet potatoes, carrots, zucchini, leeks, red peppers and mushrooms ensures you get a broad spectrum of antioxidants to support your overall health.
3. Weight-friendly option
If you’re watching your weight, the No-Meat Mixed Grill is an excellent choice. The dish contains nutrient-rich vegetables and is at the same time relatively low in calories. Sweet potatoes and baby corn are particularly low in calories and are therefore a great addition to a weight-friendly meal. Additionally, the grilling method helps reduce the need for excess oil, making it a healthier option for those watching their calorie intake.
4. Vegetarian protein options
If you would like to convert this recipe into a vegetarian main meal, there is an option to add protein without meat. Grilling halloumi cheese slices or smoked tofu can increase the protein content of the dish. Halloumi is a semi-hard cheese that is rich in protein, calcium and phosphorus. Smoked tofu is a plant-based protein source that is low in calories and rich in iron and calcium. The addition of these protein sources not only improves the overall taste but also provides important nutrients for vegetarians.
In summary, the No-Meat Mixed Grill is a delicious and healthy dish that offers a number of benefits. From providing essential nutrients and antioxidants to weight loss and vegetarian protein options, this recipe is the perfect choice for anyone looking to enjoy a nutritious and tasty meal.
