The Best Vegan BBQ Recipes From Ibiza


Recently, I traveled to Ibiza for a couple of days. I stayed in a wonderful Spanish villa, which belongs to the Spanish-German couple Laura and Francisco. The house is located just outside from Sant Rafael and next to a huge stud farm.

I could not have chosen a better place. Laura and Francisco made me feel welcome immediately. The house is wonderful, rustic, very clean and authentic. Laura spoiled me with herbs and vegetables from her own garden. During one of the last evenings they organized a BBQ for their guests. Laura showed me some very easy meat-free BBQ recipes. Here they are …

Roasted Vegetables with Rosemary



Servings: 4 // Prep Time: 10 min // Cook Time: 20 min

What you need:

4 Green or red peppers
2 Cups mushrooms
2 Zucchinis
3 Tablespoons of fresh or dried rosemary
2 Tablespoons olive oil
Freshly ground sea salt and pepper

How you can do it:

  1. Halve and deseed peppers. Clean mushroom and cut into halves as well. Cut zucchini in 1-2 cm slices.
  2. Season with rosemary, sea salt and pepper.
  3. Place vegetables on the BBQ for about 20 minutes or until soft and slightly roasted. Flip over after about 10 minutes
  4. Enjoy!

Green Salad with Edible Flowers



Servings: 4 // Prep Time: 10 min // Cook Time: 0 min

What you need:

4 Cups of green salads like romaine, butterhead lettuce, rocket, romaine or iceberg salad
1 Cup edible flowers, for example Nasturtium
2 Tablespoons pumpkin seeds
2 Tablespoons sunflower seeds
4 Tablespoon olive oil
1 Lemon, juiced
Freshly ground sea salt and pepper

How you can do it:

  1. Wash green salads and tear larger pieces into halves.
  2. Place salads in a large bowl and cover with edible flowers, pumpkin and sunflower seeds.
  3. Sprinkle with olive oil and lemon juice. Season with salt and pepper.
  4. Serve and enjoy!

Humus with Roasted Pepper Powder


IMG_8454*The blender broke a couple of days before I came to Ibiza, so we used a mortar instead. It was quite a job, but it tasted delicious. 🙂

Servings: 4 // Prep Time: 10 min // Cook Time: 0 min

What you need:

1 ½ Cups dried chickpeas(already soaked and cooked), or 1 can (425 grams)
1 Lemon, juiced
¼ Cup tahini
1 Garlic clove, minced
2 Tablespoons olive oil
½ Teaspoon freshly ground sea salt
1 Teaspoon ground cumin
2 to 3 Tablespoon water
Dash of ground paprika for serving

How you can do it:

  1. Combine tahini and lemon juice in a food processor or with a handheld blender.
  2. Add olive oil, garlic, cumin and lemon. Process for about 30 seconds.
  3. Add chickpeas and process for 2-3 minute. Most likely the hummus will be a little too thick or still have tiny bits of chickpea. To fix this, add 2 to 3 tablespoons of water until the consistency is right.
  4. Scrape the hummus into a bowl and sprinkle with ground paprika.
  5. Serve with fresh bread and roasted vegetables. Enjoy!

Fresh Green Guacamole



Servings: 4 // Prep Time: 10 min // Cook Time: 0 min

What you need:

3 Avocados, peeled, pitted and mashed
3 Tablespoons freshly chopped cilantro
1 Garlic clove, minced
½ Cup diced onion
1 Lime, juiced
1 Tablespoon olive oil
Freshly ground sea salt and pepper

How you can do it:

  1. In a medium bowl mash together avocados, cilantro, garlic and onion. Add lime, olive oil, salt and pepper.
  2. Refrigerate for 1 hour for best flavor.
  3. Serve with fresh bread and chips. Enjoy!

And this was our cosy dinner table. Thanks Laura and  Francisco for the wonderful time!


Always on a quest to try new things. Nicole gets excited about everything that is organic, healthy, fairtrade, waste- and cruelty-free. She strongly believes that we are happier and healthier if we live more naturally. This is why she aims to give you better insights on how to live a happy, healthy and responsible life.