Grilled vegetables with garlic croutons!

What to do with your KLAUWE:

We’re going to grill indirectly, so keep in mind where you place the coals. Arrange the coals on one side of the fire basket. Alternatively, you can move the coals to one side with a poker once they’re burning.

Fire up your KLAUWE and aim for a temperature of around 150 to 180 degrees Celsius. For ignition, oxygen is essential, so open the front and rear vents fully. Leave the lid off your KLAUWE. Once the flames are strong, place the fire basket at the third level from the top. The grill grate will go on the second level.

Let the fire do its job for a bit.

Soak the skewers:

To prevent the skewers from burning on the grill, soak them in water for about an hour. This will ensure they absorb enough moisture.

Preparing the bread:

For delicious homemade croutons, buy an unsliced (half) white loaf from the bakery. Cut the loaf into thick slices, remove the crusts, and cut the slices into large cubes. These will be the base for your croutons.

Making the garlic oil:

To make the best croutons, pour the olive oil into a bowl. Finely chop about 15 basil leaves and add them to the oil. Peel and mince the garlic cloves and add them to the bowl as well. Finally, season with salt and pepper and mix well.

Dip each bread cube into the garlic oil, letting them soak up the flavor. Place the coated bread cubes on a plate to drain slightly.

Back to your KLAUWE:

When the coals are hot and the flames have subsided, use a hook and barbecue gloves to move the fire basket to the third level. Place the grill grate on the second level and close the lid. (We’re grilling without a water ring or water tray.)

Keep the vents open and monitor the temperature, aiming for 150 to 180 degrees Celsius. If the temperature exceeds 180°C, close the rear vent completely. If it continues to rise, slightly close the front vent. Fine-tune the temperature with the front vent. If it gets too low, open the front vent more. If it gets too high, close it a bit.

Take your time to stabilize the temperature, ideally with a fitting drink in hand.

Preparing and skeewring the vegetables:

Clean the zucchini and cherry tomatoes under cold water. Thread the whole cherry tomatoes and sliced zucchini onto the soaked skewers. You can season the zucchini with a bit of salt and pepper if you like.

Thread the croutons onto the skewers as well (we like to use two per skewer). Feel free to add any other vegetables you enjoy. Ensure you leave enough space at the ends of the skewers to handle them easily.

Grill with the lid on:

With the temperature stable at around 150 to 180 degrees Celsius, place the skewers on the grill grate. Since we’re grilling indirectly, place the skewers away from the direct heat. Close the lid of your KLAUWE.

For an extra smoky flavor, add some wood chips directly to the coals using the rear vent.

Tip:

To enhance smoke production, close the front and top vents. Add wood chips through the rear vent, then close it. Wait for about 4 minutes (the temperature will drop slightly, which is fine). After 4 minutes, reopen the vents to their original positions. Your KLAUWE will start smoking nicely!

Grilling the skewers:

Even though you’re grilling indirectly, it’s important to turn the skewers occasionally. After about 15 to 20 minutes, move the skewers to direct heat to brown the croutons and zucchini further. Keep the lid off and stay close to prevent burning. Be careful with the cherry tomatoes; they might burst if the heat is too high. Ideally, they should burst in your mouth when eating.

Serving your grilled vegetables with homemade garlic croutons:

Once the croutons are golden brown and the vegetables have grill marks, remove the skewers from your KLAUWE using heat-resistant gloves. Place the skewers on a plate or dish.

Bon appétit, and remember: Grill with your KLAUWE and Impress Your Friends!