Make Vegetables the Star of Your Summer BBQ
Fully into barbecue season and with soaring temperatures for July, now is the perfect time to become more adventurous with vegetables and make them the highlight of your grill.
With nearly 61% of people in the UK saying they’re willing to eat less meat, the classic British barbecue is starting to evolve. People want more than just a beige plate of hot dogs and burgers, and want fresh, healthier sides and garnishes with bags of flavour. Think smoky aubergine steaks, miso-marinated corn ribs and skewers loaded with grilled harissa halloumi or sweet peppers.
The increased popularity of charred and fire-roasted ingredients is something Natural Innovations, a provider of high-quality, plant-led ingredients to the food industry, has identified as a defining trend.
Its expert chef and innovation director, James Burgess, shared his tips of how vegetables and fruits can become a staple for the family barbecue this summer. He said:
“Barbecue culture is changing. More people either choose not to eat meat, are reducing their meat consumption, or just want a lighter, healthier option. Therefore, plant-led dishes are quickly becoming centrepieces that appeal to everyone around the grill.
“Vegetables don’t have to be boring or unoriginal. They can offer more variety, colour and creativity to a barbecue, if you know how to prepare and cook them correctly. It’s all about unlocking their potential to deliver bold flavours and satisfying textures.
“This isn’t to say that the classic British banger or burger should be cast aside – there’s a place for meat and plant-led ingredients on our grills, whether that’s as the main attraction or a star side dish.”
Marinate, marinate, marinate
“Vegetables take on a whole new life when grilled. From charred aubergine and corn, to oyster mushrooms, hispi cabbage or cauliflower steaks, they can easily be marinated to take on any bold flavour. Why not try including citrus fruits too like lemons, limes and oranges which can add smokiness, texture and colour, or peaches that can add sweetness to your grilled pork chops or burgers.”
Explore global flavours
“Don’t be afraid to lean into bold, new spices or unique, clever contrasts. You could try a Middle Eastern-style sauce like zhug or tatbila, or a herby yoghurt-based dip, to add freshness and variety to your table. Add a Korean gochujang spices paste to your meats, or a few American dill pickles, prepared the night before, to bring sharpness and crunch to any burger.”
Brighter days, fresh sides
“Consider offering fresh salads or side dishes that add vibrancy to the meal. A crisp green salad with mixed lettuces, cucumbers and a zesty vinaigrette is a barbecue classic, but you can jazz it up further with a tangy, pickled rainbow slaw made with cabbage, different varieties of carrots and a sushi vinegar dressing to add crunch, a zingy flavour and brightness.
“Alternatively, a hearty bean salad tossed with garlic, fresh herbs, olive oil and a splash of lemon juice not only delivers vibrant flavour but also a satisfying texture. Flavoured beans can also add a new element to a plain rice dish alongside your grilled chicken.”
Upgrade your potato game
“Potatoes are a firm favourite on a barbecue spread. Whether you love a jacket on the grill, a plate full of wedges or an accompanying potato salad, think about the flavours you can add to them to upgrade them.
“Lots of herby garlic butter can add a little flavour and a beautiful texture, or a smoked paprika coating gives a subtle kick to your plate. Spicy and smokey charred potatoes are perfect for throwing into a salad with a creamy, yoghurt dressing, you’ll wonder why you ever cooked them differently before.”
Think about presentation
“How the food looks matters just as much as the flavour. Colourful sauces, charred citrus, rainbow slaws and fresh herbs not only add a pop of colour and a visual appeal, but also bring layers of complementary taste and texture. These simple touches can help elevate your barbecue spread, making it feel thoughtfully prepared, without overcomplicating the cooking process.”
Natural Innovations has been supplying high-quality, plant-led ingredients to major foodservice brands, food manufacturers and recipe box providers for more than 20 years, developing fresh and healthy bespoke menus for high street restaurants, pub chains and fast food outlets.
For more information about Natural Innovations, visit www.naturalinnovations.com.