Organic vegetables on the barbecue: “We were stunned by how delicious everything was”

Surprised by Tatayoyo

Using products from his own garden as well as organic vegetables brought along by the growers, Martijn served the attendees one delicious creation after another. These included grilled endive with aioli and parmesan, and leeks with the tropical pepper Tatayoyo and a pea cream. Even the chef himself was surprised: “I really like Rijk Zwaan’s new orange pepper. The aroma of Tatayoyo has a hint of mango; it’s very unique.”

Encouraging plant-based choices

Tatayoyo was also one of the ingredients in the ‘peperonata’: a stew made with peppers, tomatoes and white cannellini beans. “My wife and I were stunned by how delicious that was,” says organic vegetable grower David Luijendijk, one of the attendees. He applauds Rijk Zwaan and its Veggies First consumer platform for organising the inspiration session. “Together, we need to encourage consumers to make more plant-based and organic choices. But we also need to get caterers, hospitals and retailers on board,” the grower believes.

Just as tasty

Steven IJzerman, quality manager at organic wholesaler Udea, a supplier to organic retailers, foodservice companies and caterers, intends to do his best to contribute to that goal. “Like our parent company Ekoplaza, the leading organic supermarket chain in the Netherlands, we want to move towards a food system that respects Earth’s limits: more vegetable-based products, fewer animal-based ones. Martijn showed us that vegetables baked or grilled on the barbecue can be just as tasty as meat, if not more so. Personally, I absolutely loved the little pointed cabbage and graffiti aubergine.”

More attention on shelves

The session inspired him and his colleagues at Udea to revitalise Ekoplaza’s vegetable displays next year. “We’re going to think about how we can draw more attention to barbecue-friendly vegetables in the summer – such as by grouping them together or promoting them more intensively,” he says, mentioning some initial ideas.

Putting vegetables first

That was exactly what Annelies Blaauwkamer of Veggies First intended the session to achieve. “It’s fantastic to sit down and exchange ideas with organic growers and retailers. Consumers around the world simply don’t eat enough vegetables. That’s why we need to work together to ensure better availability, to show consumers how healthy and delicious vegetables are, and to inspire them with easy ways to prepare and cook them – including on the barbecue. A grill pan displayed alongside a product can help, for instance, or an on-pack recipe. Together, we’re putting vegetables first.”

Become part of the Veggies First community, Rijk Zwaan’s new consumer platform that inspires people around the world to put vegetables centre stage – with practical tips, clever kitchen hacks and easy recipes.

Become part of the Veggies First community, Rijk Zwaan’s new consumer platform that inspires people around the world to put vegetables centre stage – with practical tips, clever kitchen hacks and easy recipes.