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Yeah, even though I’m a vegetarian, my family loves to “just barbecue” every once in a while. It’s not a problem, as long as there are enough side dishes for “the balance.” That’s why extensive salads and grilled vegetables are a must for me. But every now and again I make my kids happy with dishes like “sticky chicken” or “Shanghai Style prawns,” along with baked broccoli and mushrooms, of course!

1. BBQ: Grilled Portobello mushrooms or big mushrooms with fresh herbs

Recipe for 4 people
Preparation time: 20 minutes


4 Portobello mushroom, or big Cremini mushrooms

2 tbs extra virgin olive oil

3 cloves of garlic, finely chopped

1 tbs fresh thyme, finely cut

1 tbs fresh rosemary leaves, finely cut

1 tbs fresh oregano, finely cut

¼ tsp salt and freshly ground pepper

lemon slices to serve on the side


 Step 1:
Cut the stems from the mushrooms and brush them clean

Step 2:
Lay them on a baking pan covered with baking paper, or later directly on the BBQ.

Step 3:
Mix the olive oil with garlic, thyme, rosemary, oregano, pepper and salt and divide this mixture over the mushrooms. Also grease the underside with the mixture.

Step 4:
Cook the mushrooms for around 10 minutes until both sides are done, or until they begin to colour.

Step 5:
Serve with the lemon slices

2. BBQ: Stir fry broccoli with garlic sauce

This is a fantastic recipe for those who don’t think broccoli is awesome. Because believe me: it is!

In my first cookbook, I made a dish called “Sarah’s burned broccoli,” so that tells you something. Broccoli undergoes a true taste metamorphosis when you stir fry it with an Asian twist, and even the biggest broccoli hater will think it’s delicious. Serve the broccoli at the barbecue as a side dish.

Recipe for 4 people
Preparation time: 15 minutes

Ingredients for garlic sauce

120 ml vegetarian bouillon (1/4 cube)

1 tbs corn starch

2 tbs soy sauce

1 tbs honey

1 tsp sesame oil

Ingredients for stir fry

 2 tbs mild olive oil

1 big head of broccoli or 2 small ones, cut into florets and the stem peeled and cut into slices

4 cloves of garlic, finely chopped

4 spring onions, in thin rings

3 tbs chopped almonds

Optional: rings of fresh red chili pepper

Step 1:
Mix the bouillon with the garlic, corn starch, soy sauce, honey and sesame oil and set it aside.

Step 2:
Heat the olive oil in a big cooking pan and add the broccoli florets and slices. Turn the heat high and stir the broccoli until it beings to colour and is al dente. This takes about 4 to 6 minutes. Keep stirring well to prevent burning the broccoli.

Step 3:
Add the sauce to the broccoli and lower the heat. Let the sauce cook for around 3 minutes or until it starts to get thicker.

Step 4:
Sprinkle the broccoli with the chopped almonds and spring onions, and if desired some rings of fresh red chili pepper. Serve as a side dish.

3. BBQ: Shanghai Style Prawns

 Recipe for 4-6 people
Preparation time: 15 minutes


 500 g of prawns

4 tbs mild olive oil

2 spring onions, green part only and sliced very finely

3 cloves of garlic, finely cut

1 tbs fresh ginger, very finely cut

1 small red chili pepper, de-seeded and very finely cut

1 tsp salt and freshly ground black pepper

skewers that have been submerged for a bit in water, so that they don’t cause splinters


Step 1:
Use a barbecue or grill oven. If you use the latter, preheat this beforehand.

Step 2:
Rinse the prawns with fresh, cold water and mix them together with all the other ingredients.

Step 3:
Stick the prawns, peeled or unpeeled onto the skewers as demonstrated in the photo, with two sticks. This way you can easily turn them. Grill them no longer than 4 minutes and keep turning them.

This post is also available in: Engelska Nederländska Spanska Franska Tyska

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