The warm season is favorable for outdoor recreation. Traditionally, a picnic is a barbecue, baked potatoes, light snacks. The only difference between a vegetarian picnic and a traditional one is the absence of meat. Otherwise, delicious? Healthy, low-calorie grilled meals with a selection of lean, easy-to-grill dishes. Vegetarians are not the only ones to enjoy them. We cook with pleasure! By ingredients, as needed, you are guided depending on the number of people who will be present at the picnic.
Preparation: Cut the eggplants in half lengthways and soak them in salted water. Bake on barbecue or skewers. When ready, separate the skin. Chop the herbs and mix with the finely chopped garlic. Add salt and spices. Stir. Sprinkle the “green” dressing on the cooked eggplant.
Baked potatoes with original filling
Ingredients: tomatoes, potatoes, colored peppers, herbs, onions, garlic, vegetable oil, sesame seeds, canned beans.
Preparation: Wash and dry large potato tubers. Wrap in foil for baking. Place in coals and bake until tender. To prepare the filling, chop the peeled onions, peppers, and garlic very finely. Mix with vegetable oil. Use a fork to chop the canned beans to make a gruel. Cut tomatoes into small cubes, add spices, salt and mix with beans. Cut the cooked potatoes into halves and put the filling on them. Sprinkle sesame seeds on top.
Ingredients: sweet and sour apples, large unripe bananas, vegetable oil, honey, lemon juice, cinnamon, soy natural yogurt.
Preparation: Cut each apple into six equal slices. You do not need to peel them from the peel. Along, cut the peeled bananas, and even across, into three parts each half. Grease all slices with melted butter. Place the fruits on a well-heated wire rack or barbecue, greased in advance. To prevent apples and bananas from burning and baking well, it is advised to cook until golden brown, often turning over. To make the sauce, mix honey and lemon juice. Serve the fruit “hot, hot” with honey sauce.
Ingredients: tomatoes, bell peppers, eggplant, zucchini, vegetable oil, spices, pepper, and salt as desired.
Preparation: Wash and cut vegetables as you wish. Add spices, salt, pepper, oil. Mix. Leave for a while to marinate. After 15 minutes, place on the grill rack or skewer and cook.
For the Greek tzatziki sauce: lemon juice -1 tbsp; natural soy yogurt – half a liter; lemon juice – 1 tbsp, fresh cucumber – 1 pc; a bunch of dills, garlic – two cloves, salt.
For sorrel sauce: sorrel – 500g; onions – 2 pcs; soy yogurt – 0,5 cups; ground pepper – ½ tsp, olive oil – 3 tablespoons, salt.
Cooking “dzatziki”: To get a thick yogurt-like real Greek, you need to pour it into a sieve covered with a gauze cloth and leave it overnight. Excess water will drain, and we will get a thick yogurt consistency. Then we peel the cucumber, remove the seeds and grate it. We need its pulp, so we squeeze the juice with a cheesecloth. Mix with finely chopped dill, garlic, lemon juice. Add yogurt. Mix thoroughly. We put it in the refrigerator for 2 hours.
Making the sorrel sauce: Chop the onion and fry in oil for about two minutes. Cut the well-washed sorrel into strips and fry with the onions for 8 minutes over low heat. Cool, Pour in soy yogurt. Salt and pepper. Stir all ingredients. The sauce is ready.
We prepare picnic sauces in advance – at home. We cut vegetables during outdoor recreation. Cut the pepper, cucumber, zucchini into strips and place in salad bowls or convenient cups, and serve with dips in sauce bowls. Bon appetit!