Charred: The Complete Guide to Vegetarian Grilling and Barbecue by Genevieve Taylor

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Notes about this book

  • mjes on September 26, 2019

    This cookbook has been the cookbook of the month for August 2019 for the Great British Chefs Cookbook Club.

Notes about Recipes in this book

  • Grilled peppers with chickpeas, tomatoes, black olives and harissa yoghurt

    • Apollonia on July 16, 2021

      Loved these. Even better the next day, after the chickpeas had a chance to plump up in the various juices. Served over sautéed greens.

    • Astrid5555 on August 07, 2020

      Pleasant surprise, very aromatic. Can be prepared well in advance. The hidden gem of every vegetarian BBQ. Even my carnivore friends loved them

  • Coconut aubergine, sesame noodles and chilli lime dressing

    • Apollonia on July 08, 2021

      Mixed review of these. The coconut milk marinade did nothing for my eggplant; they didn't soak any up at all and so didn't taste like coconut, plus they stuck badly to the grill. That said, the combination was still tasty, and my family really liked the crispy noodles and all the other textures. I added an extra eggplant; if I make again, I'd another eggplant and maybe increase the dressing by a half.

  • Black pepper and soy tofu and spring onion [kebabs]

    • Astrid5555 on August 07, 2020

      Disappointing! Had really high hopes for this dish, since the marinade for the tofu smelled incredible. However, the tofu pieces ended up dry and bland despite marinating for much longer than the suggested hour. Would be much better with tofu that is less firm, but then the tofu pieces could probably not be threaded on to the skewers.

  • Harissa potato, halloumi and asparagus with coriander and lemon oil [kebabs]

    • MilduraSO on August 24, 2020

      Really delicious. The coriander and lemon oil makes it sing and tempers the heat of the harissa well. Had to be really careful cooking it on the bbq without it catching - suspect that’s our own lack of skills with fire.

  • Jerk-spiced plantain, shallot and halloumi [kebabs]

    • MilduraSO on August 24, 2020

      Worth trying. I can’t quite rate it as we didn’t follow the recipe exactly. We used potatoes instead of plantain. We also served with a homemade Jamaican hot sauce leftover from a kit from The Spicery and some cucumber raita leftover from the day before. All together it was delicious but I’m not sure it would be as good without the accompaniments.

  • Herby falafel burgers with hummus

    • MilduraSO on June 06, 2021

      Really simple and delicious. I only have a mini food processor so had to make the falafel in batches in about 30 minutes total prep and cooking time. The 1 hour resting time in the fridge is essential and although it looks a lot, the 4 tbsps of chickpea flour are needed. I did less of both and my falafels started to crumble a little in the oil.

  • Courgette and halloumi sliders with tomato and tahini

    • MilduraSO on June 07, 2021

      I enjoyed this but my husband wasn’t a fan at all and ended up making himself some toast. Probably best cooked for someone you’re confident likes tahini. My courgette wasn’t particularly fat so it was quite difficult to cook on the bbq without having them fall through the bars.

  • Honey-grilled aubergine, Gorgonzola and spiced walnuts [burgers]

    • MilduraSO on July 26, 2020

      Made this with Abergavenny goats cheese instead of Gorgonzola. Also used small ciabatta rolls instead of slices from a large ciabatta loaf. It was really lovely and not too long to make if you have one person on aubergine duty while the other makes the gremolata and honeyed walnuts. Edited to add- we’ve made this with Gorgonzola since the review above and it’s even better than goats cheese. The rest of the recipe is a real flavour bomb that can stand up to any strong cheese.

  • Minted pea and paneer fritters

    • MilduraSO on June 08, 2021

      These were a hit all around. I added a liberal amount of salt and 3 green finger chillis to the batter as we like things spicy. Served with mango chutney as instructed but also added mint raita. The raita really added something special to the dish so I’ll be making it again in the future.

  • Best ever baba ganoush with flatbread chips

    • MilduraSO on June 08, 2021

      This was really nice. It takes ages on a bbq but I prepared it a day in advance and stuck the aubergines on the bbq while I was cooking something else. I didn’t have any Aleppo pepper so I used a pinch of chilli flakes with a small pinch of ground cumin and sumac to mimic the flavour you get form Aleppo.

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  • ISBN 10 178713427X
  • ISBN 13 9781787134270
  • Published May 30 2019
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.

If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.

Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!



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