Vegan barbecue?

Now it's time to heat up the barbecue ! Also for vegan gourmets!

Eggplant and courgette patties (serves 4)
Cut 2 eggplants and 2 courgettes lengthwise into 1 cm thick slices. Slightly score the cut surfaces diagonally. Brush the vegetable slices with oil and place them on the grill. Cook for about 5 minutes on each side.
Finely chop 2 cm of ginger and mix with 6 tablespoons of oil and 4 tablespoons of soy sauce. Brush the top of the grilled food with it and turn briefly. Arrange the vegetables on plates and drizzle with the remaining soy marinade.
Found at Zentrum der Gesundheit

Grilled sweet potato slices (serves 4)
Cook 8 sweet potatoes in water until tender. Cut a chili pepper in half and remove the seeds. Chop the chili and 2 stalks of parsley finely. Mix the parsley and chilli with 3 tbsp oil, salt and pepper.
Cut the potatoes into 1 cm thick slices. Brush both sides of the slices with the marinade. Grill the potato slices on the barbecue for 3-4 minutes on each side.

• Spice up your marinade with crushed garlic, curry or paprika.

Found at eatsmarter.de

Grilled chicory (for 4 people)
Prepare 4 chicory and cut them in half lengthwise. Sprinkle with a little lemon juice. Brush with olive oil and season with salt and pepper. Grill on both sides for 10-12 minutes until cooked through.
Found at eatsmarter.de

Grilled avocados (serves 4)
Finely chop 1 small onion and 12 pitted olives . Mix the onions and olives with 2 tsp lemon juice, 1 tbsp olive oil and 2 tbsp chopped chives. Season to taste with salt and pepper .
Cut 2 avocados in half and remove the stone. Brush the cut surfaces with olive oil. Grill the avocados, cut side down, for 3-4 minutes. Turn the avocados over and spread the olive filling over the avocado halves. Let them grill for another 3-4 minutes.
Found at eatsmarter.de

Have a great barbecue!