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As the monsoon season sets in, bringing refreshing rains and cooler temperatures, it's the perfect time to enjoy a hot, fresh grilled barbecue. The smoky aroma of grilled vegetables and paneer wafting through the air complements the earthy scent of rain-soaked soil, creating an unforgettable culinary experience. To make the most of your vegetarian barbecue, start with fresh, seasonal produce and a well-marinated base. Marinating not only infuses the vegetables and paneer with flavour but also helps in achieving a juicy, tender texture.
Pair your grilled delights with complementary dips and sides for a complete meal. Chimichurri or a spicy yoghurt dip works wonderfully with grilled portobello mushrooms and paneer skewers. For the smoky grilled corn, a generous sprinkle of grated cheese and a squeeze of lime elevate the taste. Serve charred vegetable platters with a balsamic glaze or tahini sauce, and accompany tandoori cauliflower steaks with fresh coriander chutney. Smoked jackfruit pair beautifully with creamy avocado, pickled onions, and vegan sour cream. Enjoy these smoky vegetarian barbecues this monsoon.
Grilled Mushrooms
Grilled mushrooms offer a hearty and smoky flavour, making them a perfect vegetarian barbecue option during monsoon. These large, mushrooms absorb marinades (oil, herbs, and spices ) well and have a satisfying texture when grilled. Marinate the mushrooms in a mixture of olive oil, vinegar, minced garlic, and a blend of your favourite herbs (oregano) for at least 30 minutes. Preheat the grill to medium-high heat. Place the mushrooms gill side down on the grill and cook for about 5-7 minutes. Flip and grill for another 5-7 minutes until tender and smoky. Serve with your favourite sauce or dips for added flavour.
Barbecue Paneer Skewers
Barbecue paneer skewers are a vibrant and flavourful dish, combining the creamy texture of paneer with the smoky taste of grilled vegetables. This dish is both visually appealing and delicious. Cut paneer, bell peppers, onions, and cherry tomatoes into uniform pieces. Marinate them in a spicy barbecue sauce made from tomato ketchup, soy sauce, garlic, ginger, and chilli powder for at least 1 hour. Skewer the paneer and vegetables alternately. Preheat the grill to medium heat and grill the skewers, turning occasionally, until the paneer is slightly charred and the vegetables are tender, about 10-15 minutes. Serve hot with a squeeze of lime juice.
Smoky Grilled Corn
Smoky grilled corn is a simple yet flavourful dish that enhances the natural sweetness of the corn with a smoky, spicy kick. Peel the husk of the corn. Brush the corn with a mix of melted butter, lime juice, and chilli powder. Recover the corn with the husks and soak in water for 15 minutes. Preheat the grill to medium-high heat. Place the corn on the grill and cook, turning all sides, until the kernels are tender and slightly charred about 15-20 minutes. Remove from the grill, peel back the husks, and sprinkle with grated cheese and chopped coriander.
Charred Vegetable Platter
A charred vegetable platter is a versatile and colourful dish that brings out the best in seasonal vegetables. The grilling process adds a smoky depth to the natural flavours. Slice zucchini, bell peppers, and eggplant into small pieces. Marinate the vegetables in olive oil, garlic, rosemary, salt, and pepper for 30 minutes. Preheat the grill to medium-high heat. Grill the vegetables until they are tender turning occasionally, for about 10-15 minutes. Arrange the grilled vegetables on a platter serve and enjoy!
Tandoori Cauliflower Steaks
Tandoori cauliflower steaks are a bold and spicy vegetarian option that brings Indian flavours to the barbecue. The thick slices of cauliflower absorb the vibrant tandoori marinade beautifully. Slice a large cauliflower into thick steaks. Prepare a marinade with yoghurt, turmeric, cumin, coriander, paprika, garlic, ginger, and lemon juice. Coat the cauliflower steaks in the marinade and let them sit for at least 1 hour. Preheat the grill to medium-high heat. Grill the cauliflower steaks until they are tender about 5-7 minutes per side. Garnish with fresh coriander and lemon wedges.
Smoked Jackfruit
Smoked jackfruit offers a delicious, plant-based alternative to pulled pork tacos. The jackfruit's texture makes it perfect for soaking up smoky barbecue flavours. Drain and rinse jackfruit and cut into pieces. Marinate it in a smoky barbecue sauce made from tomato paste, apple cider vinegar, smoked chillies, garlic powder, and onion powder for at least 30 minutes. Preheat the grill to medium heat. Grill the marinated jackfruit until it is tender and smoky, about 15-20 minutes. Serve the smoked jackfruit in soft tortillas topped with avocado slices, pickled onions, and fresh coriander, and serve vegan sour cream.
Celebrate the flavours of the monsoon with these innovative vegetarian barbecue recipes, perfect for bringing family and friends together. Whether you're enjoying the smoky aroma of grilled mushrooms or savouring the spicy tang of barbecue paneer skewers, these dishes offer a delightful culinary journey. Serve with a variety
