Explore delicious grilled vegetable recipes featuring the freshest Polish produce available in May and June. Perfect for summer gatherings!
The Power of Polish Vegetables is a campaign initiated by the Association of Bell Pepper Producers of the Republic of Poland. This is the first project ever to promote all groups of vegetables grown in Poland. The core objective of the campaign is to educate consumers about the diversity of Polish vegetables, their health and nutritional properties and their role in the daily diet.
As the sun shines brighter and days grow longer, Poland’s grilling season is in full swing. May and June are perfect for making the most of available Polish vegetables. However, consider making them the stars of your culinary show, not just a side dish. Here are five delightful grilled vegetable recipes to savor the taste of spring and summer at their best.
Availability of Polish Vegetables for Grilling
In May, while peppers, zucchinis, and eggplants are still scarce, you can enjoy young cabbage, radishes, early tomatoes, lettuce, sugar peas, mushrooms, kohlrabi, chives, and new potatoes. By June, the season for peppers, zucchinis, and eggplants begins, joined by young carrots, green beans, and broccoli.
Five Delicious Recipes
- Grilled Peppers with Feta and Olives: Grill red peppers until charred, peel, and top with crumbled feta, olives, olive oil, oregano, salt, and pepper.
- Grilled Mushrooms with Garlic and Herbs: Marinate mushrooms in olive oil, garlic, thyme, parsley, salt, and pepper, then grill until tender.
- Grilled New Potatoes with Herb Butter: Parboil, then grill new potatoes until golden, and toss with melted butter, parsley, and dill.
- Grilled Zucchini with Yogurt-Garlic Sauce: Grill zucchini slices and serve with a refreshing sauce of yogurt, garlic, lemon juice, and mint.
- Grilled Eggplants with Tahini Paste: Grill eggplant slices and top with a mixture of tahini, lemon juice, garlic, salt, and pepper.