Vegan autumn skillet from the grill

This vegan pumpkin and bean stir-fry is a simple and flavorful grilled dish that's especially popular in autumn. The sweet, nutty taste of Hokkaido pumpkin harmonizes perfectly with fresh green beans, garlic, and Mediterranean herbs.

The dish is prepared in a cast-iron skillet on the grill , which lightly roasts the vegetables and brings out their full flavor. The skillet is ideal as a vegetarian side dish for grilling or as a light main course . With its vibrant colors, it's also a real eye-catcher on any barbecue buffet.

Ingredients (for approx. 3-4 servings)

1 Hokkaido pumpkin

500 g green beans

1 large onion

2 cloves of garlic

2 tsp Herbs de Provence

100 ml vegetable broth

2 tbsp olive oil

salt and pepper

preparation

1. Prepare the beans

Wash the green beans and remove the ends.

Pre-cook in lightly salted water for about 8–10 minutes until al dente. Then drain and halve or third them as desired.

2. Cut the vegetables

Wash the Hokkaido pumpkin, remove the seeds and cut into 1–2 cm cubes .
(The peel of the Hokkaido pumpkin can be eaten.)

Dice the onion.

Finely chop or press the garlic.

3. Prepare the grill

Preheat the grill to approximately 180 °C indirect heat .

Heat a cast iron pan on the grill and add the olive oil.

4. Sauté the vegetables

First, briefly sauté the onions and garlic until they become translucent.

Then add the pumpkin cubes and roast for a few minutes.

Then add the beans to the pan.

5. Braising

Add the herbs de Provence and deglaze everything with vegetable stock.

Place the pan in the indirect area of ​​the grill and cook the vegetables for about 20-25 minutes , until the pumpkin is soft.

Stir occasionally.

Season with salt and pepper.

Serve

Serve the pumpkin and bean stir-fry directly in the hot cast iron pan .

It is a perfect match for:

• Grilled meat or fish
• bread or baguette
• Rice or couscous

Thank you for this autumnal recipe idea, Hamburg Southside Barbecue