Grill summer vegetables
Create an entire meal on the barbecue by grilling delicious seasonal vegetables. Vibrant, varied, and bursting with flavor, there’s no need to spend hours in the kitchen. On the contrary, keep them as natural as possible, like in this recipe for zucchini cooked simply on the Kokko, seasoned with a touch of fleur de sel, pepper, and a drizzle of olive oil—or these flame-grilled and smoked eggplants. With minimal prep, reinvent Provençal-style tomatoes as in our recipe. Summer vegetables, which transport us to Provence, are perfect on their own—no need for extras to enjoy them.
Our recipe ideas:
A fresh take on classic Levantine tabbouleh
We all know tabbouleh, usually made with couscous and enjoyed at lunch, during a picnic—find our ideas for a barbecue picnic—and as a side for grilled dishes. Yet, the authentic Levantine tabbouleh never contains couscous! Originating from Lebanese-Syrian cuisine, the real tabbouleh is made with mint, bulgur, and above all, parsley—lots of parsley. Finely diced onions and tomatoes are added. This ultra-fresh salad is dressed with olive oil and lemon juice.
For a version closer to the traditional Levantine tabbouleh than the one we usually enjoy in France, you can replace the couscous with quinoa. Rich in fiber, vitamins, and especially plant-based proteins, quinoa is excellent for your health and easier to digest than couscous, particularly because it’s gluten-free. Just like a classic tabbouleh, mix it with tomatoes, onions, cucumber, and your choice of fresh herbs. Discover all the details in our full quinoa tabbouleh recipe.
Give your salads a boost with sprouted seeds
Salads are the stars of summer and can be created in endless ways. Green salads, tomato, cucumber, corn, and every raw vegetable imaginable—not to mention pasta, rice, lentil, or potato salads. You’ve tried them all. So instead of searching endlessly for new recipes, give your salads a fresh twist. How? By adding surprising ingredients like sprouted seeds. If you’ve never heard of them, they’re microgreens from aromatic plants, legumes, and sprouting grains. Their nutritional value is remarkable, as they’re extremely rich in vitamins, minerals, fiber, antioxidants, and more. Their flavor brings a new dimension to your recipes.
Try, for example, fennel microgreens for a subtle aniseed note in your salad, alfalfa for freshness, wheat sprouts for their vibrant green flavor, or radish shoots for a spicy kick—discover your favorites!
Boost your iodine intake with a seaweed salad
Sea lettuce, dulse, sea beans, nori, spirulina, kombu: there are many varieties of seaweed you can cook with. Some are found fresh in organic stores, others in Asian groceries, sold dried or as flakes. Their nutritional benefits are outstanding. They’re packed with protein, omega-3s, vitamins, and trace elements like iodine, which is essential for your body’s wellbeing.
To get started, you don’t need to come back from the beach with a bucket full of seaweed—just begin with wakame, which has a delicate flavor and can be enjoyed either raw, after rehydrating, or cooked. This summer, try it in salads, like these wakame seaweed salad and Japanese-style seaweed salad recipes.
With all these delicious grilled vegetable recipes, salads, and even super-salads when topped with superfoods, it’s the perfect opportunity to bring together vegetarians and barbecue lovers around the kamado!
