Barbecue: our recipes for vegetarian side dishes

Zucchini carpaccio, by Alessandra Ducret, editorial assistant

For 4 persons

Preparation: 15 minutes



  • 5 courgettes
  • Bouquet of aromatic herbs (thyme, mint, basil, parsley)
  • Salty
  • Pepper
  • Lemon juice
  • 1 clove of garlic
  • Olive oil


Wash the courgettes and cut off the ends. Slice them very thin with a mandolin or a knife.

Prepare the marinade by mixing the olive oil, lemon juice, garlic, salt, pepper and aromatic herbs.

In a glass container, put a layer of zucchini, add the marinade and repeat.

Cover, refrigerate overnight. Enjoy the next day!

Chickpea salad with curry, by Laurène Ischi, journalist (inspired by a recipe from a friend of her mother’s)

For 6 people

Preparation: 10-15 minutes



  • 2 cans drained chickpeas
  • 1 red onion
  • 1 mango
  • 1 apple
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh coriander

The sauce:

  • 2 natural yogurt of 180 ml
  • 1 clove of garlic
  • 3 tsp curry powder
  • Juice of half a lemon
  • Salt pepper


Finely chop the onion, cut the mango and apple into small pieces and finely chop the aromatic herbs. Mix all ingredients in a salad bowl.

Make the sauce by crushing the garlic and mixing with the rest of the ingredients. serve!

Sicilian Caponata, by Muriel Chavaillaz, journalist

For 4 persons

Preparation: 10 minutes
To cook: 20 minutes



  • 4 tbsp olive oil
  • 3-4 beautiful aubergines
  • 1 chopped onion
  • 3 crushed garlic cloves
  • 1 can of tomato sauce
  • 2 stalks celery, finely chopped
  • 1 jar of olives
  • 1 tbsp capers
  • 4 tbsp red wine vinegar
  • Salt and pepper


Cut the aubergines into slices. Sprinkle with salt, let drain for 30 minutes.

Wipe the aubergines with paper towels before dicing them.

Brown the aubergines in a pan with olive oil over medium heat. Stir regularly.

After 10 to 15 minutes, add the garlic and onion, cook for 5 minutes.

Add tomato sauce, celery, olives, capers and red wine vinegar. Bring to a boil and simmer for 15-20 minutes.

Let cool, or even cool, before serving.

Spicy watermelon, by Muriel Chavaillaz, journalist

For 6 people

Preparation: 10 minutes



  • 1 small ripe watermelon
  • 1 tsp fleur de sel
  • 1 tsp chili powder (adjust as desired)
  • 2 squeezed oranges
  • 2 squeezed limes
  • 1 bunch of mint leaves


Cut the watermelon into triangular slices.

Mix the herbs with the lemon and orange juice. Pour everything over the watermelon slices. Place in the fridge until serving.

Garnish with mint leaves for that “wow!” and enjoy!

Savory cake with southern accents (recipe from revisited), by Caroline Oberkampff de Dabrun, head of photography

For 6 people

Preparation: 20 minutes

To cook: 40 minutes



  • 225 g flour
  • 1 tsp baking powder
  • 4 eggs
  • 1 dl olive oil
  • 1 dl white wine
  • 150 g Parmesan cheese
  • 2 tbsp homemade pesto
  • Finely chopped sun-dried tomatoes
  • Nice handful of pine nuts
  • Pitted black olives


Preheat the oven to 190 degrees. Sift the flour and baking powder into a large bowl and mix.

Add the previously beaten eggs and half of the olive oil. Mix and gradually add the wine and the rest of the olive oil. If the dough is smooth and sticky, that’s a good sign.

Add the 150 g Parmesan cheese and the tomatoes, pine nuts and black olives to the dough.

Mix everything well and pour the mixture into the buttered and floured tin.

Dose according to your taste and wishes the last three ingredients of the list, add a little butter for the mould.

40 minutes in the oven and ready! Enjoy your dinner!

Tricolor pasta salad, by Valérie Fournier, beauty chef

The easy solution, especially for large tables: a large salad bowl of pasta with some vegetables and a medley of Mediterranean flavors.

For 10 people

Preparation: 25 minutes
To cook: 10 minutes



  • 1 package of pasta of your choice, farfalle, fusilli, gnocchetti (500 gr)
  • 2-3 fleshy tomatoes, depending on size
  • 1 package mozzarella (balls or better, pearls)
  • 1 bag of green olives
  • Olive oil
  • Aceto balsamic bianco
  • Salt pepper
  • Garlic powder
  • Fresh basilica


Cook the pasta as directed so that it is al dente, drain, run under cold water (otherwise it will continue cooking).

Cut the tomatoes into small squares, the olives into slices, mix with the pasta with the mozzarella, season with the herbs.

For the gourmet touch, add toasted pine nuts!

Baked Vegetables, by Alessandra Ducret, Executive Assistant

For 4 persons

Preparation: 10 minutes
To cook: 30 minutes



  • 1 eggplant
  • 1 zucchini
  • Carrots, onions and vegetables of your choice
  • Olive oil
  • Garlic
  • Rosemary (and other herbs as desired)


Preheat the oven to 180°.

Peel the vegetables to be peeled. Cut them into pieces and put them in a bowl.

Add olive oil, salt, garlic and other spices. To blend.

Divide the vegetables on a baking tray and put in the oven for about 30 minutes.

Italian Pepper Salad (mum’s recipe), by Alessandra Ducret, editorial assistant

For 4 persons

Preparation: 15 minutes
To cook: 30 minutes



  • peppers
  • Lemon
  • Olive oil
  • Salty
  • Garlic
  • coin


If you have a grill, cook them on it and leave the peppers whole. Turn them often until the skin turns black. If you have an oven, same thing, but don’t forget to put a plate on the bottom of the oven to avoid contamination!

When the peppers are done, peel them while they’re still hot, or put them in a plastic bag and shake them, a great trick to peel them faster.

After the peppers are well peeled and deseeded, cut the peppers into strips.

Place in a bowl and season with oil, garlic, salt and lemon juice and chopped mint.

Parmigiana, by Alessandra Ducret, editorial assistant

For 8 people

Preparation: 30 minutes

To cook: 1 hour 40 minutes


Ingredients for the aubergines:

  • 2 kg eggplant
  • Flour
  • 2 eggs
  • coarse salt
  • Oil

Ingredients for the tomato sauce:

  • Half a bottle of tomato sauce
  • Fresh basilica
  • Salty

Ingredients for the dish:

  • Fresh basilica
  • Approx. 300 g mozzarella
  • Approx. 100 g Parmesan cheese


Peel (if desired) and thinly slice the aubergines.

Place the slices in a colander in the sink, in layers, adding the salt to each layer.

Cover them and place a weight on them to get the water out. Leave for approx. 30 minutes.

Meanwhile, make your tomato sauce by cooking the tomato coulis with salt and basil.

Cut the mozzarella into small cubes.

After the 30 minutes have elapsed, dry the aubergines in a cloth to remove excess water.

Heat the oil in a frying pan. Dip each slice of aubergine in flour, dip in egg and let it fry.

Place them on absorbent paper to remove excess oil.

Preheat the oven to 180°.

Start by pouring the tomato sauce into a dish. Then add a layer of aubergine, a layer of tomato sauce, mozzarella and parmesan, fresh basil cut into large pieces and repeat.

Finish with a layer of tomato sauce and Parmesan cheese.

Bake in the oven for about 50 minutes.

Broccoli salad, by Muriel Chavaillaz, journalist

For 4 persons

Preparation: 10 minutes



  • 1 large broccoli
  • 1 red bell pepper
  • 1 apple
  • 30 g pine nuts
  • 25 g olive oil
  • 15 g balsamic vinegar
  • 1 tsp liquid honey
  • 1 tsp coarse mustard
  • 2 tbsp lime juice
  • 1 tsp herb salt
  • 1-2 pinches of pepper

Pssst: even those who are not addicted to green vegetables will love this salad. I am systematically asked for the recipe when I serve it at a skewer party!


Cut the broccoli into florets. Deseed the bell pepper and peel the apple. Remove the pips.

Grate the broccoli, bell pepper and apple in a food processor.

Mix the oil, vinegar, honey, mustard, lime juice, salt and pepper. Brush the vegetables with this tasty sauce.

Fry the pine nuts lightly brown in a pan and divide them over the salad. All that’s left is to enjoy!

Sandwiches d’été, by Juliane Monnin (recipe spotted on the healthygirlkitchen Instagram account), chef

For 4 persons

Preparation: 15 minutes


Ingredients for the Sandwiches

  • 6 rice sheets
  • Lawyer
  • grated carrots
  • Red cabbage
  • Salad
  • coin
  • Salt pepper
  • Optional a few slices of cheese or tofu

Ingredients for the sauce:

  • ¼ cup peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp water
  • 1 tsp ginger
  • 1 tsp garlic
  • Salt pepper


Little time for you? Prepare something summer rolls† Place your sliced ​​vegetables on a moistened rice sheet.

Add tofu or cheese if desired.

Roll up and then cut roll in halfPresent them in a bowl with a container of pre-prepared sauce in the middle. Taste!

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