Grilling doesn't always have to be about sausages or steak.

Vegetables can also be excellently prepared on the grill, providing varied, light dishes. Firm-fleshed vegetables like corn on the cob, zucchini, bell peppers, eggplants, asparagus, or mushrooms are particularly suitable.

With a little olive oil, fresh herbs, and simple seasonings, aromatic grilled vegetables are ready in no time. It's important to cut the vegetables evenly and – depending on the variety – pre-cook them briefly. For smaller ingredients, grill pans or cast iron forms are particularly suitable, as nothing can fall through the grate into the coals.

Here are two simple vegetarian grilling ideas that are quick to prepare and work excellently as a side dish or main course.

Recipe 1: Grilled Corn on the Cob with Garlic Butter

Ingredients (for 4 people)

4 corn on the cob
1 clove of garlic
40 g butter (soft)
½ tsp paprika powder (sweet)
Salt
Pepper

Preparation

If using fresh corn on the cob, first clean them and pre-boil for about 15–20 minutes in lightly salted water. This will make them particularly tender on the grill later.

Mix the butter with the finely chopped or pressed garlic, paprika powder, salt, and pepper.

Preheat the grill to medium heat (approx. 180 °C).

Brush the corn on the cob with the garlic butter and place them directly on the grill grate or in a grill pan.

Grill the corn on the cob for approx. 10–15 minutes, turning regularly, until lightly browned all over.

Before serving, brush again with a little butter if desired.

Recipe 2: Grilled Tomatoes with Garlic and Thyme

Ingredients (for approx. 4–6 people)

10 large tomatoes

1 onion

3 cloves of garlic

6 tbsp olive oil

½ tsp paprika powder

½ tsp salt

½ tsp black pepper

1 bunch fresh thyme

Preparation

Wash and dry the tomatoes, then halve them.

Finely chop the onion and garlic.

Place the tomato halves with the cut side up in a grill pan or cast iron form.

Spread the onions, garlic, and thyme over them.

Drizzle everything with olive oil and season with paprika powder, salt, and pepper.

Place the grill pan on the grill over indirect heat for about 8–10 minutes, until the tomatoes soften and get a slight color. They should still retain their shape.

Serve directly from the grill.

Photo: @grevencitybbq