Vegetarian Picnic: Unique Vegetable Dishes Cooked Over an Open Fire
Grilled portobello mushrooms with artichoke puree and tomato-corn dressing
You can use eggplant puree instead of artichoke puree – it’s easy to make by roasting peeled eggplants in the oven.
Article Contents:
Serves 4 // Prep time: 20 minutes // Cook time: 25 minutes
Ingredients for artichoke puree:
• 100 g pulp Artichokes
• 2 tbsp olive oil
• 1 tbsp fresh thyme (or 1/2 tsp dried)
• 1/2 clove garlic
For the tomato-corn dressing:
• 2 large tomatoes, cored
• 2 tbsp olive oil
• 1 clove garlic, pressed
• 2 ears of corn
• 20 g finely chopped basil
• 2 tbsp finely chopped parsley
• Salt and ground black pepper to taste
For the mushrooms:
• 2 tbsp Olive oil
• 4 large portobello caps
• Salt to taste
Cooking Instructions
Place the artichoke flesh, olive oil, thyme, and garlic in a blender. Add salt and blend until smooth. Taste and adjust seasoning if necessary. Set aside.
Preheat the grill. Dice the tomatoes into small cubes, transfer to a deep bowl, and toss with the olive oil.
Add the crushed garlic, basil, and parsley and gently stir. Set aside.
When the grill reaches the desired temperature, place the corn on the cob. Cook, turning frequently, for about 10 minutes, until the husks begin to flake off.
Remove the corn from the heat, let it cool slightly, then husk and separate the kernels from the cob. Add them to the tomato-corn mixture and season with salt and pepper.
Take a small saucer of olive oil and moisten a pastry brush. Lightly brush the mushroom caps with the oil.
Place the mushrooms on the grill, cone-side down, and grill for about 8 minutes. Then flip and cook for another 6-8 minutes, until the edges are darkened. Season with salt.
Arrange the mushrooms on a flat platter. Spoon the artichoke puree into the cavities of the caps, and carefully spoon the tomato-corn mixture on top.
Nutritional value per serving (1 mushroom cap, 3 tsp artichoke puree, and 100 g tomato-corn mixture): 216 kcal, 13 g fat (46% of calories per serving), 27 g carbohydrates, 7 g protein, 5 g dietary fiber, 36 mg calcium, 1 mg iron, 48 mg sodium.
Soy-parsley appetizer
This creamy dip has a bright and rich flavor. Interested in changing the flavor? Add a little grated ginger or green onions. Use pine nuts for garnish.
Serves 4 // Prep Time: 8 minutes
• 400 g frozen soybeans
• 2 tbsp olive oil
• 1 tbsp rice vinegar
• 1/4 cup water
• 1/2 tsp salt
• 1/3 cup finely chopped parsley
Place the soybeans in a blender, add the olive oil, rice vinegar, salt, and water. Blend until you have a smooth paste, similar to hummus.
If the mixture is too thick, add a little more water. Taste and adjust the salt, if desired. Stir in the chopped parsley and blend for a few more seconds to keep the leaves in pieces.
Pour the paste into a deep bowl and garnish with a sprig of parsley. Serve with pita bread or breadsticks.
Nutrition per serving (approximately 1/2 cup): 184 calories, 12 g fat (58% of calories), 9 g carbohydrates, 10 g protein, 3 g fiber, 108 mg calcium, 2 mg iron, 259 mg sodium.
Ingredient Benefits
Soybeans are an excellent source of plant-based protein and isoflavones, which have antioxidant properties and may support cardiovascular health. Thanks to their high fiber content, soybeans promote digestion and help maintain feelings of fullness.
Parsley is rich in vitamins A, C, and K, as well as folate and iron. These components support immunity, strengthen bones, and improve metabolism.
Olive oil contains healthy monounsaturated fats and antioxidants, which help reduce inflammation and support skin and heart health.
Serving and Storage Tips
This dip goes well not only with pita bread and breadsticks, but also with fresh vegetables like cucumbers, carrots, or bell peppers. Serve this soy-parsley paste as a healthy appetizer at a picnic or buffet.
If you make the dip ahead of time, store it in a tightly sealed container in the refrigerator for up to 2 days. Before serving, gently stir to restore the creamy texture.
Drink_recommendation:_homemade_lemonade_or_green_tea_cocktail
Both drinks are easy to make. For the lemonade, squeeze the juice from a lemon and lime, add a couple of tablespoons of cane sugar to taste, and dilute with mineral water.
For the cocktail, mix equal parts of the prepared lemonade with chilled green tea.
Recipe author Renee Lo is passionate about creating healthy and lower-calorie alternatives to traditional dishes.
“For a long time, I dreamed of developing a light avocado-based dessert that could replace creamy mousses. The main obstacle was the unappealing color—green desserts don’t always evoke appetite. Then I came up with avocado chocolate mousse,” Renee shares. “Avocado is a rare source of valuable fats.”
Chocolate Mousse with Berries
Make the mousse ahead of time and chill it – the time in the refrigerator will help the flavors develop and meld better.
Serves 4 // Prep time: 10 minutes
• 2 large avocados, diced (about 2 cups)
• 70 g maple syrup
• 2 tsp coconut oil
• 2–4 tsp cane sugar
• 2 tbsp coconut oil
• 1–2 tsp vanilla extract
• 1 tsp balsamic vinegar
• 120 g cocoa powder
• A jar of raspberries (about 0.5 l)
• A few sprigs of fresh mint
• Grated dark chocolate for garnish
Combine the avocado, maple syrup, coconut oil, cane sugar, vanilla extract, and balsamic vinegar in a food processor. Blend until smooth.
Sift the cocoa powder through a sieve to remove any lumps, then carefully fold the powder into the fruit mixture.
Transfer the mousse to an airtight container and refrigerate. It will keep for up to a week at 6°C (43°F), or longer if frozen.
Let the mousse come to room temperature before serving.
Scatter raspberries among wine or martini glasses and top with the mousse. Garnish with mint sprigs and grated chocolate.
Nutrition per serving (100g mousse and 1/2 cup berries): 205 kcal, 11g fat (40% of the dessert’s calories), 32g carbohydrates, 4g protein, 10g fiber, 50mg calcium, 2mg iron, 31mg sodium.
Helpful tips and information
Avocado, the main ingredient in this mousse, is an excellent source of healthy monounsaturated fats, which promote heart health and help you absorb fat-soluble vitamins from other foods. Avocado is also rich in fiber, which helps support digestion.
Cocoa powder is not only a natural source of antioxidants (flavanols) but also minerals such as magnesium and iron, which help improve brain function and overall health.
The use of maple syrup and cane sugar gives the dessert a natural sweetness without the sharp spikes in blood glucose levels that refined sugars can cause.
Raspberries not only decorate the dessert but also add vitamin C and additional antioxidants that support immunity.
For a richer flavor and texture, you can add some chopped nuts or seeds, such as walnuts or chia seeds.
If you want to make the dessert lower in calories, you can reduce the amount of sugar or replace it with natural sweeteners such as stevia or erythritol.
This mousse is perfect for people following a vegan and gluten-free diet, as well as for those looking for an alternative to traditional desserts using dairy products and eggs.
