Good for the palate, good for the climate: this is how vegetables and their companions succeed in grilling

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Sizzling all over Switzerland again. In gardens, balconies and forest edges. The country is a large barbecue hut in the summer. During this time, the Swiss allowed the stove to be the stove; They have taken cooking outside to grill on a charcoal, gas or electric grill or a simple wood fire. Mountains of marinated meat pile up in the shops. As if there is no other alternative, there are hissing advertisements on television and in the newspapers.

For those who love to barbecue, this summer is showing its best side: The weather is nice, the temperatures are high, but not too hot, especially in the evenings – and almost no one has ever had to escape the rain. But this is exactly what we need to think about: we experience how the climate changes from year to year. But what to do? This summer, the WWF motto can be taken to heart: “You don’t have to be perfect to maintain the climate. Eating less meat helps a lot.” After all, meat and fish consumption in Switzerland is responsible for more than a quarter of the climate impact caused by food.

Less meat consumption is good for the climate, but there are other reasons not to eat steaks, sausages and chicken breasts.

Have you ever tried a slice of watermelon from the grill? And even flavored with a little pepper? Yes, yes, it works perfectly, even a culinary experience. If you want to try new dishes on the grill and do it without meat, there are many possibilities. Another example: cooking eggplant directly on embers. In order for the skin not to burst, the vegetables should be pierced with a fork from different parts. When the eggplant is cooked, peel off the charred skin, chop the soft vegetables into smaller pieces and season to taste – Thai fish sauce gives the dish an Asian touch. Or: Cut round balls of cauliflower and cook in a fine-mesh steel sieve over embers. Shake the sieve from time to time. Season again and serve hot or cold. Then make a soup from the rest of the cauliflower, it’s good cold too. Anyone who relies on grilled vegetables can be creative.

The Greeks have been doing this for a long time: they fry cheese. While in Switzerland melting cheese in a fondue caquelon or in a raclette pan, southern Europeans have long since invented a cheese that stays nice and compact on the grill and turns into a crust. Halloumi is available in many cheese aisles in our stores. Swiss cheese makers – for example the Zurich Oberland label Natural – realized that with grilled cheese they could make a nice alternative for people in the summer months. That’s why we launched our own very good products. There are two other advantages to purchasing this grilled cheese: Long shipping routes are no longer needed. And we buy Swiss products that support local cheese producers and dairy farmers.

It sounds a little weird, but we can also use the grill to make iced tea. Of course this takes some time. But let’s start at the beginning: In countries where wood or coal fires are used for cooking – for example, in the more remote areas of Southeast Asia – heat is used to its fullest. This means: After the food is prepared, a pot of water is put on the stove. People use it, for example, for washing and washing dishes. This is not necessary for us. But we can make tea with hot water. Maybe with mint grown in the garden or on the balcony. You can also use tea bags. Let the brewed tea cool overnight and put it in the refrigerator in the morning. And here we have a nice cold iced tea at noon.

Before we put the pot with the tea water on the stove, we want to use the heat for dessert. Simple version: Cut peaches in half, grill meaty side down, and serve with vanilla ice cream. With some crazy variant, the ice cream itself comes on the grill! He needs a coat to get rid of it, the thicker the better. We make this from egg whites and powdered sugar, which we whisk until firm in a food processor. The ice cream is then packed into this meringue and deep frozen again. The balls are then baked on a wrapping paper at 200 degrees. This means: This only works with a coverable grill, such as a kettle or ceramic grill. Finally, there is a warm meringue with a cold filling that should be served immediately.

• First: Because it’s fun. It’s exciting to try new dishes on the grill and embark on a culinary journey of discovery.
• latter: Because it creates new taste experiences. Vegetables like eggplant absorb the smoky flavor more intensely than meat. And making an ice cream from the grill is maybe a bit of a hassle and time consuming, but it’s a minor sensation.
• Third: Because you can surprise your guests. A huge menu without grilled meat: it will surprise your friends. And you can bluff a little with your grilling skills.
• Fourth: Because it’s healthy. Eating more vegetables and dairy products like cheese, but less meat is good for your health. Many diseases, such as diabetes or cardiovascular diseases, are caused or exacerbated by excessive consumption of meat.
• Fifth: Because it is good for the environment. Meat consumption has a much greater impact on the climate than a vegetarian diet. Accordingly, the following applies: “You don’t have to be perfect to maintain the climate. Eating less meat helps a lot.”

Source : Blick