Hey guys, last week was crazy here! This is why this Savory Saturdays post is going up on a Monday, sorry for that. Grilling season is upon us, with the weather getting nicer and nicer and hey, it’s June already! I got the opportunity to review Anna Walz’ book Vegan BBQ, which is an amazing source of inspiration for this barbecue season. No matter whether you are vegan or not, you can be sure to find something to suite your taste. I especially love the Grilled Bread Salad with Mediterranean Vegetables, which is why you will find this recipe in here as well!
If you thought BBQ was only meat with meat with a little bit of carbs on the side, you were definitely wrong! There are so many delicious vegetarian and vegan options when it comes to barbecue, that there is really no excuse not to expand your horizon when it comes to grilling. Anna Walz’ Vegan BBQ book stands testimony for this. She includes everything from appetizers, sides, mains, sauces, sweets up to drinks – so you are definitely set for the whole BBQ experience with this book.
What I really enjoyed here was that all the ingredients are really easy to come by – no need to go to a speciality store, just go to your local supermarket and/or farmers market and you will be able to pick up all the ingredients there. Apart from the delicious Grilled Bread Salad with Mediterranean Vegetables that I’m going to share with you here, the quinoa salad with creamy raspberry dressing sounded really good to me too, as well as her vegan burger recipe, grilled pizza with zucchini, green chimichurri, grilled banana spring rolls with coconut cream and also her cherry-sangria with water melon. My mouth starts watering just by typing all of this out! I hope yours does too. 😉
It’s time to get to the recipe – so let’s jump right in to the deliciousness that is this Grilled Bread Salad with Mediterranean Vegetables. I made it for a barbecue with my parents and they loved it just as much as I do!
- 400 gr ciabatta*
- 300 gr eggplant
- 250 gr zucchini
- 150 gr mixed tomatoes
- 200 gr fennel
- 2 garlic cloves
- 120 gr onions
- ½ pot basil
- 1 tbsp fennel seeds
- 6 tbsp olive oil
- ½ lemon (juice)
- 75 gr black olives
- salt and pepper
- Cut bread into thick slices. Wash the eggplant, zucchini, tomatoes and fennel. Cut eggplant and zucchini into bite sized pieces. Cut tomatoes in half and remove the green stem parts. Quarter the fennel, remove the stem and cut into pieces as well.
- Peel garlic and onions. Cut onion into half and slice up. Cut garlic into small pieces as well. Wash basil. Roast fennel seeds in a pan without oil until they become fragrant. Immediately put into a mortar and use the pestle to grind it up. Pour olive oil into a tall jar and add in the basil leaves and crushed fennel seeds. Use an immersion blender to blend everything up and slowly add the lemon juice. Add salt and pepper.
- Use a pan, grilling plate or grilling basket to grill the vegetable mixture indirectly on the hot grill. Liberally spread oil in the pan or grilling plate. If you use a grilling basket, toss the vegetables first in oil. Grill the vegetables for about 5-8 minutes while you stir them. They should still retain some bite.
- While the vegetables are being grilled, lightly coat the bread with oil as well and put them on the grill for 1-2 minutes. In a big bowl, combine the vegetables with the bread, add in the olives** and the sauce to marinate the salad. Consume immediately, so the bread does not soften up too much.
**I actually completely forgot about the olives and also the onions (which you can either grill with the other vegetables or add in raw, whichever you prefer), and it still tasted great.
Thank you Edition Fackelträger sending me this review copy!
I’m sure you would enjoy Vegan BBQ by Anna Walz as well, so consider getting your own copy to make the most out of this year’s barbecue season. If you enjoy this recipe for the Grilled Bread Salad with Mediterranean Vegetables, please share it with your friends!
Linking up with the Summer Linklympics – Best Backyard Party Ideas.