Introduction

Autumn is often associated with falling leaves, cooler evenings, and comforting dishes. However, autumn doesn’t necessarily mean saying goodbye to barbecues. On the contrary, it’s an ideal season to revisit grilling, especially when adopting a vegetarian diet. Root vegetables like parsnips, essential chestnuts, and mushrooms are perfect for outdoor grilling. This article will guide you through preparing a true vegetarian autumn barbecue, offering cooking tips, nutritional benefits, and practical advice to make your grilling a success. So, fire up your coals and enjoy the comforting flavors this season has to offer.

1. Why is an autumn barbecue a great idea?

When we think of barbecues, we often imagine long summer days with bright sunshine and extended evenings. However, autumn offers unexpected advantages for a relaxing culinary moment outdoors.

1. A new palette of flavors
   With the return of root vegetables, squashes, freshly picked mushrooms, and chestnuts, your barbecue transforms into a true autumn festival. These ingredients, rich in taste and color, allow you to break away from the summer routine.

2. Milder climate
   Although there may be cooler and wetter days, autumn still offers beautiful sunny days and milder temperatures than the height of summer. This less oppressive weather can make the barbecue experience more enjoyable.

3. Warm ambiance
   The shimmering colors of the leaves, the slight chill in the air, and the pleasant smell of vegetarian grilling create a more intimate and friendly atmosphere. It’s also a perfect time to bring out some blankets and string lights to extend the evening.

4. A transitional moment
   While summer focuses on light and chilled salads, autumn is more synonymous with hearty dishes. The idea of an autumn barbecue is to combine the pleasure of grilling with the conviviality of a comforting meal. Chestnuts, parsnips, and mushrooms allow you to revisit the barbecue concept for a delicious and balanced result.

In the rest of the article, you’ll discover how to pair these different vegetarian ingredients, their cooking specifics, and which recipes to try to surprise your guests or simply treat yourself.

2. Chestnuts: Stars of Autumn

2.1. Why choose chestnuts for a barbecue?

Chestnuts (or sweet chestnuts, although the terms are sometimes confused) are a staple of the autumn season. They are rich in complex carbohydrates, fiber, and minerals such as magnesium and potassium. Unlike many starches, they have a slightly sweet taste and a melting texture when cooked, making them a highly appreciated food.

In an autumn barbecue, chestnuts are an excellent way to replace the usual potato. Their subtle taste pairs perfectly with other grilled vegetables and can even be used to make sauces, sides, or purees.

2.2. How to prepare and cook chestnuts on the barbecue?

1. Incisions and soaking
   Before grilling chestnuts, it’s essential to prepare them properly. Start by rinsing them with clear water, then make a small cross incision on the rounded side. This step will prevent them from exploding during cooking and make peeling easier. Some recommend soaking the chestnuts in cold water for an hour to slightly soften them and speed up cooking.

2. Cooking on aluminum foil
   For simple cooking, wrap the chestnuts in aluminum foil (possibly with a drizzle of olive oil and a pinch of salt). Then place this packet directly on the barbecue grill over medium coals to avoid burning them. Let cook for about 20 to 30 minutes, turning the packet occasionally.

3. Flavor and seasoning
   To add an even more gourmet note, you can sprinkle the drained chestnuts with seasonal spices like cinnamon or nutmeg, or add rosemary for a more herbal touch. Let your culinary imagination run wild; chestnuts allow for many combinations.

2.3. Tip for successful peeling

Once the chestnuts are cooked, peeling can be tedious if you wait too long. The ideal is to peel them while they are still warm, just after opening the packet. You can then easily remove the shell and the thin brown skin. This step is a bit delicate, but it’s worth it to enjoy the full flavor and interesting texture of the chestnut.

3. Parsnips: An Underrated but Delicious Root Vegetable

3.1. What is a parsnip?

The parsnip is a root vegetable in the same family as carrots, coriander, and parsley. Long and beige, it has a slightly sweet flavor and a nutty or earthy aroma, making it a popular ingredient in Nordic or Anglo-Saxon cuisines. In Switzerland and France, it has regained a place of choice in cooking, especially in autumn and winter.

3.2. Nutritional benefits of parsnips

Parsnips are a nutritional goldmine:

• Rich in fiber: they promote good digestion and can help reduce cholesterol levels.
• Source of vitamins: they contain vitamin C, vitamin K, and several B vitamins.
• Essential minerals: parsnips provide potassium, magnesium, and phosphorus.
• Moderate glycemic index: despite their sweet taste, parsnips have a moderate impact on blood sugar, making them suitable for a balanced diet.

3.3. How to prepare parsnips for the barbecue?

1. Peeling and cutting
   It’s best to peel parsnips before cooking them. Then, cut them into sticks or thick slices to have consistent and regular pieces. You can also cut them into large fries for fun.

2. Optional pre-cooking
   Parsnips, being relatively firm, may require pre-cooking to ensure they become tender. Blanch them in salted boiling water for 5 to 7 minutes. Drain them, then let them cool for a few moments before moving on to the barbecue.

3. Marinade or olive oil
   To give them an even more delicious taste, you can marinate them in a mixture of olive oil, honey or maple syrup, and herbs (thyme, rosemary, or herbes de Provence, for example). Let rest for about 30 minutes, allowing the parsnips to absorb the flavors well.

4. Grilling
   Place the parsnip pieces on the grill over medium heat. Turn them regularly to prevent burning. In 10 to 15 minutes (depending on the thickness of your pieces), your parsnips will be golden and ready to enjoy.

3.4. Tasting tip

Grilled parsnips pair very well with a yogurt and herb sauce; for example, mix plant-based yogurt (or regular if you consume dairy), chopped chives, lemon juice, and a bit of salt. Serve this alongside your grilled parsnips for a result full of freshness and deliciousness.

4. Mushrooms: Varieties and Grilling Tips

4.1. Which mushroom varieties to choose?

Mushrooms are autumn treasures. They bring a deep, earthy flavor to your grilled dishes. Among the ideal varieties for barbecuing:

• Button mushrooms: classic, economical, and easy to find. Their flesh is firm and holds up well to cooking.
• Portobello: larger, with a firm texture and wide cap, they are perfect for stuffing or grilling as is.
• Chanterelles and porcini: more delicate and expensive, they have an exceptional and refined taste, ideal for a gourmet barbecue.
• Shiitakes: very rich in nutrients, with a slightly woody taste, they are appreciated in Asian cuisine but also suit everyday barbecues well.

4.2. Preparation and marinade for mushrooms

1. Careful cleaning
   Avoid always soaking your mushrooms in water, as they absorb moisture and become mushy when cooked. Prefer brushing or gently wiping them with a damp cloth.

2. Stemming if necessary
   Cut or scrape the earthy part of the stem. Some varieties, like portobellos, may require removing the black gills if you find they add too much bitterness.

3. Suitable marinade
   Mushrooms are true flavor sponges. You can marinate them in a mixture of olive oil, soy sauce, pressed garlic, and herbs for 30 minutes to 1 hour before cooking. Also, add a bit of lemon juice for freshness.

4.3. Barbecue cooking

Mushrooms cook quickly; allow 5 to 10 minutes depending on size and variety. Place them directly on the grill, cap side up, to prevent them from losing too much juice. You can also skewer them with vegetables (zucchini, bell peppers, red onions, etc.) to create colorful vegetarian skewers.

5. Other Autumn Vegetables for a Delicious Barbecue

Of course, chestnuts, parsnips, and mushrooms aren’t the only vegetables you can grill in autumn. Explore the seasonal richness and don’t hesitate to vary the pleasures:

• Squashes: butternut or pumpkin, cut them into thick slices and grill them after a light pre-cooking.
• Beets: peeled and sliced, they reveal a slight sweet softness when roasted.
• Carrots: they become deliciously caramelized and sweet when grilled.
• Red onions: in rings or skewers, they add a slight sweetness to your dishes.

Pair them with aromatic herbs like rosemary or thyme, which go well with autumn flavors. You’ll get mixes that are as colorful as they are tasty.

6. Tips for a Successful Vegetarian Barbecue in Autumn

6.1. Choose the right equipment

Even outside the summer season, plan for a reliable barbecue, preferably with a lid. This will create a sort of convection oven that helps cook thicker vegetables like parsnips or squashes evenly.

6.2. Manage the heat

In autumn, temperatures can drop quickly in the evening. Give yourself the best chance by lighting the barbecue early enough. Use high-quality charcoal that retains its heat longer. Feel free to arrange your coals to create cooking zones with different temperatures (a hotter zone for quick grilling and a gentler zone for finishing cooking or keeping warm).

6.3. Plan the cooking of different foods

Not all ingredients cook at the same speed, especially if you’ve decided to mix chestnuts, parsnips, mushrooms, and other vegetables. Organize your barbecue:

1. Start with vegetables that require the most cooking time (parsnips, squashes, beets).
2. Add the chestnuts in their packet halfway through cooking.
3. Finish with the mushrooms, which require less time.

This way, each food will be perfectly cooked, without being burnt or left raw.

6.4. Consider the weather

In autumn, rain can sometimes make an appearance. It’s wise to have a shelter or umbrella handy, or even a plan B to move your barbecue indoors (an electric barbecue on a balcony or in a veranda can be an alternative). Remember that the most important thing is to have a good time, even if the sky is uncooperative.

6.5. Create a friendly atmosphere

To extend the evening, provide blankets or small covers for your guests, as well as a slightly sheltered corner. A few candles, lanterns, or string lights will add a warm touch to this off-season barbecue evening. Also, offer a hot drink, like spiced tea or non-alcoholic mulled wine, to warm spirits.

7. Autumn Menu Ideas

7.1. Complete menu around the barbecue

• Starter: small lamb’s lettuce salad with walnuts and pear cubes, dressed with a balsamic vinegar and walnut oil vinaigrette.
• Main course:
  • Grilled parsnips with rosemary.
  • Chestnuts in foil, scented with thyme and lightly salted.
  • Portobello mushrooms marinated in oil, garlic, and soy sauce, cooked directly on the grill.
  • Skewers of assorted vegetables (zucchini, red onions, bell peppers).
• Sides:
  • Yogurt and chive sauce for dipping vegetables.
  • Whole grain or cereal bread grilled for a few minutes on the grill.
• Dessert: slice of brioche lightly grilled and served with fig jam or a seasonal fruit puree.

7.2. Variation for the gourmands

If you want a more substantial dish, you can make vegetarian burgers by replacing the patty with a large portobello mushroom or a vegetable patty (lentils, chickpeas, etc.). Accompany it all with grilled chestnuts and parsnip chips.

8. Benefits of a Vegetarian Diet in Autumn

Opting for a vegetarian barbecue even in autumn offers many health and environmental benefits:

1. Variety on the plate: you explore new flavors and culinary preparations, rediscovering vegetables that are sometimes forgotten or underestimated.
2. Less saturated fat: a vegetarian barbecue significantly reduces the consumption of saturated fats found in meat. It’s good for your cardiovascular system.
3. Fiber and nutrients: autumn vegetables, like parsnips and mushrooms, are rich in fiber, vitamins, and minerals beneficial to the body.
4. Positive environmental impact: eating less meat helps reduce carbon footprint, deforestation, and water consumption globally.

Choosing locally grown seasonal vegetables is a plus, both for taste quality and for the planet. By favoring short supply chains, you also support local agriculture.

9. Conclusions and Final Tips

An autumn barbecue is an excellent opportunity to enjoy a convivial and warm moment outdoors while exploring a gourmet vegetarian cuisine. Chestnuts, parsnips, and mushrooms are three key ingredients of this season that will find their place on your grill. Don’t hesitate to pair them with other autumn vegetables, vary herbs and spices, and try different sauces.

Opt for cooking organization to manage the variety of preparation times. Wrap your chestnuts in foil, lightly pre-cook the parsnips, and leave the mushrooms for last, as their cooking time is shorter. Don’t neglect the ambiance: a cozy blanket, a hot drink, and some dim lighting will make your barbecue a true culinary pleasure.

If the weather intervenes, don’t hesitate to adapt your equipment or set up under a shelter. The important thing is not to give up on the idea of an autumn barbecue, which is full of nutritional benefits and taste pleasures. By focusing on local products and seasonal vegetables, you ensure not only responsible cooking but also unparalleled flavors.

To crown the evening, plan a dessert that stays in the autumn spirit: for example, an apple-pear crumble with spices or simple glazed chestnuts. Add spiced tea or warm apple juice with cinnamon for a comforting final note. You are now armed with all the necessary tips to dare the autumn barbecue and impress your guests with a 100% vegetarian feast.

Barbecuing is not reserved only for sunny summer days. Autumn offers endless possibilities for healthy, delicious, and ethical grilling. Dive into preparing an autumn barbecue and savor the magic of chestnuts, the sweetness of parsnips, and the unique character of grilled mushrooms. You will see autumn in a new light, and so will your taste buds. Enjoy every moment, every ember, and let nature inspire you to create comforting dishes full of seasonal colors and aromas. With a bit of organization and creativity, you’ll make this moment a warm memory to share with loved ones or simply savor solo. Enjoy your meal!