June: the month when summer officially begins. On June 21, the sun is perpendicular to the Tropic of Cancer and we enjoy the longest day of the year. You say summer, I say BBQ. And this summer we go for the vegetarian and therefore soon the most healthy variety. In this blog you will discover what you need, so you can go all out this summer, but in a healthy way!

Ready, set, BBQ: this is what you need

For both experienced BBQ'ers and newcomers; the following items really should not be missing from your BBQ kit:

• Do you also regularly doubt whether it's best to use charcoal or briquettes? Here's the answer. Choose charcoal when you use an open barbecue. Charcoal reaches (high) temperature quickly and this makes it the most suitable fuel for (quick) grilling. Briquettes need more time to reach temperature, but once there, the temperature remains constant for a long time. This makes that briquettes should not be missing from your shopping list when using a (closed) barbecue with lid or when you want to make dishes with a longer cooking time.
• When we talk about a healthy BBQ, we also look critically at the use of firelighters. We do not recommend lighter fluid, because its use is dangerous and unhealthy at the same time. Moreover, when it comes to firelighters, it is best to steer clear of the white variety; these contain kerosene or other chemical additives. Brown firelighters, on the other hand, are environmentally friendly, contain no chemicals or toxins and are therefore completely healthproof. How to use them: put a few firelighters under the charcoal or briquettes and light them. The firelighters burn long enough to heat the surrounding charcoal or briquettes until they glow.
• Indispensable in a vegetarian BBQ are metal skewers, because with them you grill vegetables on your barbecue very easily. You use them, for example, to make healthy vegetable skewers.
• What should also not be missing from a healthy BBQ are two barbecue tongs. One for turning your veggie delicacies and one for moving the coals or briquettes.

Also remember:

• A real kitchen topper that you probably don't need to buy anymore: aluminum foil. Handy for wrapping sweet potatoes for the BBQ, but also indispensable when you want to keep food warm on the table just a little longer.
• Last but not least, the tableware. Choose plates and glasses in summer shades to serve your colorful vegetarian dishes. Finish it off with beautiful cutlery and napkins and your BBQ dishes will taste even better.

Summer barbecue dishes: vegetables in the leading role

Sweet potato

A real veggie topper is the sweet potato. Super suitable for the barbecue and beautifully summery in color. What you need? A number of sweet potatoes (according to the number of guests) and aluminum foil. Pierce a few holes in the potatoes with a fork, wrap each one (with skin) in aluminum foil and spread them on the grill of the BBQ. After half an hour, the first small potatoes are ready to serve. Good food can be that easy! Tip: serve with a tasty garlic sauce.

Marinated tempeh bbq kebabs

(Metal) skewers at the ready? Then it's time to make these delicious vegetarian kebabs from @happ.yplate. Because your barbecue is guaranteed to be a party with these fruity kebabs on a stick! But what do you all need?

Ingredients for 6 skewers

• 300 gr tempeh (12 cubes)
• 1/2 pineapple (diced about 3x3, skin & core removed)
• 6 strawberries
• spring onion (thin rings)
• chili flakes (to taste)
• 6 bamboo skewers (possibly soaked in water)
• 1 handful of chopped peanuts

Ingredients for the marinade

• 6 tbsp peanut butter
• 4 stalks of spring onion
• 1 clove of garlic
• 2 inches of peeled ginger
• juice of 1 lemon
• 1 tbsp coconut blossom sugar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tsp sea salt 

How do you make these delicious bbq kebabs?

• Put all the marinade ingredients in a blender and grind.
• Place the cubes of tempeh in a bowl with the marinade. Ladle gently so that the cubes of tempeh are completely covered but remain whole. Place in the refrigerator for about 30 min to marinate.
• Thread 2 cubes of tempeh, 2 cubes of pineapple and 1 strawberry on a skewer each time. Brush the tempeh again with the marinade from the bowl. Grill the skewers until golden brown on a hot barbecue or in a grill pan. Brush again with the marinade if necessary. Before serving, sprinkle the spring onion, chopped peanuts and some chili flakes over the skewers.

Are you ready for a barbecue party?