Are you invited or are you organizing a barbecue and are you afraid of an overdose of meat? It’s the same every time, everyone brings back skewers and grilled meats in astronomical quantities, so much so that you’ll often find a lean leaf of lettuce sandwiched between a merguez sausage and a chipolata… Sometimes there are a few tomato-cherries but you remains a bit on your hunger. What if you put summer fruits and vegetables back in the spotlight with 100% vegetarian recipes? This is exactly the bet Alexandre Hurson, several times French barbecue champion, has made with the label Tomorrow the earth to put the fruit and vegetables of our producers back in the heart of French tradition. Proof with these 4 delicious recipe ideas for cooking on the grill.
Before you start, make sure you have quality fruits and vegetables and an electric or gas barbecue. Once your fruits and vegetables have been washed, start lighting your barbecue. If you are using a charcoal barbecue, “don’t try to fill it with charcoal”warns us Alexandre Hurson, who continues: “The most important thing for successful recipes on the grill is to control the heat of your barbecue and thus cooking food”. You have been warned!
For this you need create two different cooking zones in your barbecue: one with embers, the other without embers, so you can cook your vegetables between 180°C and 200°C and take advantage of the heat given off by the embers next to it, where you grill your meat at 250°C . And for good reason, “If you put your fruits and vegetables above the embers, they risk burning”, warns Alexander. Finally, this ember-free area has another great advantage: it can allow you to keep your meat warm once it’s cooked. When you’re done, you can give your inspiration free rein : vegetable millefeuille, pepper tagliatelle, smoked aubergine caviar, ratatouille en papillote, lasagna… or take some ideas from our selection of vegetarian barbecue recipes highlighting fruits and vegetables from Demain la Terre producers.
Melon and watermelon on Alexandre Hurson’s barbecue
- A few slices of melon and watermelon
- Olive oil
- Lemon juice
- Sichuan pepper
- Feta or scamorza
Preparation : Cut the melon in half. Remove the seeds and slice the two halves into the size of your choice. Season them with a dash of olive oil, a little lemon juice and honey. Sprinkle everything with Sichuan pepper and a little chopped fresh mint. Then sear them on the grill for 5 minutes. Add some fresh mint and enjoy!
You can also adapt the recipe with slices of watermelon, a pinch of paprika and a little oregano. Once picked, all you need to do is place them on a plate and crumble a little feta or scarmoza to complete the recipe. Surprising, right?
LOU Italian stuffed portobello mushrooms
- 8 Portobello mushrooms (mushrooms)
- Cherry tomatoes
- Garlic, parsley, basil
- Parmesan cheese, buffalo mozzarella
- Balsamic vinegar
- Salt pepper
Preparation : Fry the portobello mushrooms in a frying pan with butter for 2 minutes. Add a little balsamic vinegar to deglaze them. Cut the cherry tomatoes in half and the mozzarella into pieces. Place a few cherry tomatoes and a little mozzarella in each Portobello. Season everything with salt, pepper, garlic and basil. Sprinkle the Portobello’s with Parmesan cheese. Carefully place the Portobellos on the barbecue to finish cooking. Don’t hesitate to chop a few leaves of fresh parsley before serving. And for even more indulgence, you can also add zucchini, peppers and raw ham to your preparation. Enjoy your dinner !
Alexandre Hurson’s Grilled Eggplant Caviar
- 4 aubergines
- pine nuts
- Olive oil
- Garlic, fleur de sel
Preparation : Cut the aubergine lengthwise and score the flesh with the tip of a knife. Season with a little salt and a drizzle of olive oil. Add the garlic, mint and pine nuts. Place everything on the grill and cook covered at 180°C for 35 minutes. Once the aubergines are cooked, collect the flesh in a small salad bowl. Adjust the spices and mash with a fork to achieve a spreadable texture. Meanwhile, you can toast a few slices of bread on the grill. All you have to do is make a few toasts with a little smoked aubergine caviar!
Finally, to end on a sweet note, you could very well cook some yellow peaches on the barbecue, replacing the pit with a marshmallow. After that, all you need to do is crumble a Breton shortbread and top it off with a Fruits Rouges & Co coulis. which offers three delicious coulis with the Demain la Terre label: peach/apricot, strawberry and blueberry/blackcurrant! If you’re a seasoned cook, why not try making a mirabelle plum souffle? You are sure to impress more than one guest! For Alexandre, one thing is certain: “from the moment you master the cooking of your products, you can do great things on the barbecue”. And for those who live in an apartment, know that all the recipes suggested to you are also feasible a la plancha.
Want to adopt healthy and quality food while you support more sustainable agriculture ? All the products of our delicious recipes (melons, Portobello mushrooms, aubergine, cherry tomatoes, peaches and red fruit coulis) are tagged Demain la Terre. Meeting on the association’s website and discover this label takes up the challenges of today and tomorrow !