When grilling, it's great to have lots of vegetables as a side dish. It's both filling, delicious and adds variety to the salad. In addition, it means you don't have to make bread or rice for the meal. The only "disadvantage" is that your guests will probably eat a lot more vegetables than you think. Colorful vegetables on the table are a temptation for both the eye and the palate. Norwegians eat far too much meat and it doesn't take much to make a vegetarian dish. Try it the next time you grill!
Use different types of vegetables such as squash, peppers, red onions, eggplant and broccoli. Just adjust the amount of paste by tasting the marinade and deciding whether you want it stronger or milder. Here are my suggestions;
NIRUS CORIANDER BARBECUE SKEWERS
800 gr various vegetables
2 tablespoons plain yogurt (can be omitted)
3 tablespoons oil
2-3 tbsp Nirus coriander paste
NIRUS TANDOORI GRILL SKEWERS
800 gr various vegetables
3-4 tablespoons oil
3 tbsp Nirus tandoori paste
If you want a creamy marinade, it is good to mix with yogurt, then you can add a little more paste. A little oil is necessary so that the vegetables do not get too dry and burnt while grilling. Remember to soak your skewers before you start cutting vegetables, if you do not have steel ones.
Raita is a fantastic dip for most things, but is especially good for barbecues in the heat. Follow the instructions on the package and you can vary it with buttermilk, kefir, soy yogurt, plain or sour cream. Someone has told me that they tend to crush the balls in the package and mix everything in sour cream, while I like the balls. On the other hand, I can sometimes put them in sour milk just before serving, to have them crispy instead of waiting until the balls become soft. Since the vegetables are quite tasty, you can add up to 6 dl of kefir so that it becomes a slightly milder dip.