Barbeque does not have to mean meat. Veggies are a good compliment as well as main dishes for your vegetarian friends. Again the secret is slow and low. Nice browning occurs without burning the natural sugars in the vegetables. Check out some of these and let us know if you have a favorite of your own to add here.
BBQ Sweet corn on the cob
½ cup of tomato puree or sauce
2 tbs. Molasses
1 tsp. Kosher salt
½ tsp. Pepper
3 tbs. Soy sauce
1 tsp. Chopped garlic
2 tbs. Balsamic or apple cider vinegar
3 tbs. Olive oil
1 tbs. Chopped oregano
8 ears of cleaned corn
Preheat grill to medium high heat. Mix everything in a bowl except corn of course. Baste corn repeatedly
prior and during the roasting/grilling. 3 to 4 minutes per side of the corn and one last baste prior to serving.
This is a quick but delicious recipe for vegetarians (be sure to place it on foil to keep away from meat juices). For each person wash, and peel if necessary 2 large flat cap mushrooms. Place upside down on foil and put on enough pesto to cover gills. Cook until mushroom is soft. Can add various
veggie cheeses before cooking if want extra protein but not necessary.
Mushroom with Roule
1 large open mushroom, Fill it with olive oil, soya sauce and
roule cheese, wrap in tin foil and cook.
This is pretty simple, just pre boil some rice (my personal preference is that steam in the bag rice), cut the tops off of your peppers (the bigger the better), place the rice into a bowl, add cooked bacon bits (optional), grated provolone and cheddar cheese. Season to taste, stuff the peppers with the mixture and replace the lid of the pepper back on to hold in the flavor. Wrap in tin foil and place on the back of the
BBQ, turning once in a while. Once everything else is cooked the peppers will be very soft and melt in the mouth. This also works in the oven for a convenient side dish.
BBQ Mushrooms with Cheese
Wash some large flat mushrooms, then get some stilton cheese and place slices of cheese all around the mushroom (not to thick about a 1cm will be fine). Sprinkle some Worcester sauce over the whole mushroom with some pepper. Then place on BBQ and gentle cook until the cheese melts into
the mushroom and the mushroom is cooked, and enjoy. Tip: test if mushroom is cooked stick a knife in the stalk it should go in and come out easily
Chargrilled new potatoes
450 g (1 lb) new potatoes
2 tsp Garlic Italian Pasta Sauce Seasoning
½ tsp salt
3 tbs olive oil
Thread the potatoes onto 4 skewers and wrap in foil. Place on the barbecue for 30-40 minutes or until cooked. Remove the foil. Blend the Pasta Sauce Seasoning, salt and oil together in a bowl and use to brush over the potatoes. Place back on the barbecue or under a pre-heated grill and cook for 3-4 minutes, turning occasionally, basting with any remaining oil mixture. Makes four servings
Smoke-grilled potatoes on rosemary skewers BBQ recipe.
Make the common potato side dish an extraordinary flavor
experience. It’s so easy with rosemary branches and smoking
1 pound Yukon Gold potatoes, parboiled and peeled
Olive oil spray for spraying potatoes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 rosemary branches, 8 to 12 inches long each
Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner’s manual). Use one layer charcoal on smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks. Parboil potatoes just until they are tender enough to be easily pierced with rosemary branches for skewering but not so tender that they fall off skewers. Place potatoes in center of cooking grate of fully smoking grill or smoker. Smoke 2 hours over charcoal or 20 minutes over gas; remove and allow to cool. Cut potatoes into quarters. Thread potato pieces on rosemary branches. Spray with olive oil and sprinkle with pepper and salt. Meanwhile, add additional pre-soaked wood chips or chunks togrill or smoker. When grill is fully smoking again, place skewered potatoes on cooking grate. Smoke over Direct Heat 10 minutes or until heated through. Makes 4 servings
Stuffed grilled onions BBQ recipe
Serve with plenty of fresh crusty bread to sop up the savory
6 large Spanish onions (about 8 ounces each)
2 cups bread cubes, two days old (about 4 slices)
2/3 cup chicken broth
1/4 pound fresh Italian sausage
To prepare onions for stuffing, leave outer skin on onions and rinse. Trim root end off onions to make a flat bottom. Cut tops off; reserve. Hollow centers of onions, leaving two
or three outer layers intact; save centers for another use. In a medium mixing bowl, soak bread cubes in chicken broth, turning to coat. When broth is completely absorbed, add
sausage. Toss gently to mix well. Fill onions with equal amounts of sausage mixture. Place tops on onions. Place each onion upright in center of a piece of heavy-duty aluminum
foil; bring up edges and seal, leaving a little space for expansion of steam.
Place foil onion packets upright in center of cooking grate; cook 2 hours or until very tender. Remove onions from foil and remove outer-most skin. Reserve cooking juices and serve
stuffed onions with juices.
Makes 6 servings.