Vegiterian bbq food

[luvbunsazzle]

Ok well im having a joint baby shower and 21st bbq celebration on the 20th, and i have 2 friends who are vegiterians

Any ideas on what i can make for them, not to expensive would be great!!

 

[Carley]

Try throwing these naturally flavorful foods on the grill for a no-hassle and no-recipe vegetarian barbeque:

* pineapple rings(sprinkle with cinnamon and sugar)
* portobello mushrooms (brush with oil and serve like a veggie burger with all the condiments)
* sweet potatoes or yams (wrap in foil, or, slice in half, pre-bake, brush with maple syrup for extra sweetness and grill)
* asparagus (soak in water for at least 30 minutes before grilling)
* corn on the cob
* apples (slice in half and sprinkle with cinnamon and brown sugar or drizzle with maple syrup)

 

[Carley]

Grilling vegetables on a barbecue

Grilled vegetables are another good option, as they really taste of ‘barbecue'. For something slightly unusual, try brushing thick asparagus spears with olive oil and grilling for about 5 minutes, until browned in places. You can also easily grill aubergine or sweet potato slices (1-2 cm) or courgettes (halved lengthways), having coated them in olive oil and seasoning. You can also grill whole aubergines on the barbecue, having pierced them in several places with a fork. When they are soft you can scoop out the inside and spread it on some bread, or use it to make an aubergine dip.

Wrapping vegetables in foil prevents charring, so is useful if your vegetables tend to burn on the outside but are raw inside. For an authentic barbecue taste though, it is a good idea to cook for a few minutes without foil at the end, until it looks char-grilled. This is one way of cooking corn on the cob, an essential part of any barbecue for meat-eaters and vegetarians.
Cooking vegetables with a barbecue ‘wok'

Lots of other vegetables, such as mushrooms, peppers and onions, work well on a barbecue, but can be quite fiddly to work with. The classic option is to thread vegetable pieces on to skewers to make vegetable kebabs. A quicker way is to use a barbecue ‘wok' or grill pan (try Lakeland), which you can place on top of the barbecue and keep all your vegetable pieces together. Then you can easily cook smaller vegetables without them falling through onto the barbecue, while retaining that barbecue flavour. This is also a simple way of keeping vegetarian food separate from meat.
Barbecue garlic bread

A good accompaniment for all your guests is to brush some slices of baguette or ciabatta with olive oil and seasoning, and grill on each side until golden brown. If you wrap a whole garlic bulb in foil and barbecue until the cloves are soft, you can squeeze the roasted garlic out of the cloves and spread it on the bread. Garlic roasted like this becomes much milder and sweeter.
Make your own veggie burgers for the barbecue

For the really ambitious, why not try making your own veggie burgers? Then you can have complete control over the ingredients and will feel very satisfied with your creativity. There are loads of recipes for different kinds of veggie burgers, but typically you could use mashed beans or lentils as a base, and add any kind of cheese, chopped onions, nuts, herbs or spices for flavouring, breadcrumbs to help make it a bit more solid, and beaten egg to help bind it. Then simply grill it! You may have to experiment to get a burger that doesn't fall apart too easily - if you are worried, start by cooking it on foil or a baking sheet, and finish up with a few minutes directly on the barbecue.

 

[Carley]

Aubergine fold and feta rolls

Ingredients
1 large aubergine, about 500g/1¼lb
120ml/4fl oz extra virgin olive oil
2 garlic cloves, crushed
finely grated zest of 1 lemon
1 small beef tomato
200g/7oz Greek feta cheese
8 large fresh basil leaves
8 sundried tomatoes in olive oil, drained and finely sliced
salt and freshly ground black pepper

8 fine metal trussing skewers or cocktail sticks soaked in cold water for 30 minutes.

Method
1. Trim off the stalk end of the aubergine and then cut lengthways into 8 x 5 mm/¼in thick slices discarding the ends.
2. Arrange the slices in a single layer on a large baking tray, sprinkle lightly with some fine salt and set aside for 30 minutes to 1 hour - this will make them easier to roll later on as well as draw out some of the water.
3. Rinse the aubergines in cold water and then pat them really dry with kitchen paper.
4. Mix the olive oil with the garlic, lemon zest and some seasoning. Brush over both sides of each aubergine slice then season with plenty of pepper. Place on the barbecue over medium-hot coals and barbecue for 2-3 minutes on each side until lightly charred. Set aside and leave to cool a little. Cut the tomato into 4 thick slices, discarding the ends and then cut each slice in half again to make 8 slices.
5. Cut the feta cheese into 8 slices. Place the aubergine slices onto the work surface and place a piece of tomato in the middle of each slice. Arrange a slice of feta on top, then roughly tear the basil and scatter on top. Sprinkle over the sundried tomatoes and season with plenty of freshly ground black pepper. Flip over both ends to enclose the filling and secure with a cocktail stick.
6. Brush the outside of the rolls with the rest of the garlic and lemon oil and barbecue over medium-hot coals for 1-2 minutes on each side or until they are heated through and slightly golden. Serve at once.

 

[Carley]

Mexican cheese quesadillas

Ingredients
225g/8oz cheddar, coarsley grated
3-4 green chillies, seeded and finely chopped
4 tomatoes, skinned, seeded and diced
6 spring onions, trimmed and sliced
50g/2oz pine nuts, toasted
4tbsp chopped fresh coriander
12 x 20cm/8in soft flour tortillas

Method
1. Mix the cheddar with the chillies, diced tomatoes, spring onions, pine nuts and coriander.
2. Spoon some of the mixture in a line along one side of each tortilla and carefully roll them up.
3. Lay 3 rolls, side by side, in the centre of 4 large squares of extra thick foil. Bring the sides together over the top and fold and pinch the edges together to make well-sealed parcels.
4. Rest the packets to the side of a medium-hot barbecue and cook for 10 minutes, turning frequently, until they have heated through and the cheese has melted. Unwrap and eat straight away.

 

[Carley]

Quesadillas with grilled vegetables, salsa and guacamole

Ingredients
For the salsa:
8 ripe tomatoes, seeded and diced
1 clove of garlic, peeled and crushed
1 small onion, peeled and finely chopped
¼ fresh green chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped
For the guacamole:
2 ripe avocados, peeled and stoned
1 lime, juice only
1 clove of garlic, peeled and crushed
1 small onion, peeled and finely chopped
3 small tomatoes, seeded and chopped
¼ fresh green chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped
For the quesadillas:
1 courgette, cut into four slices lengthways
1 red pepper, seeded and cut into quarters, lengthways
1 yellow pepper, seeded and cut into quarters, lengthways
1 packet flour tortillas
coriander leaves, to garnish
1 lime, cut into four wedges to garnish

Method
1. To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.
2. To make the guacamole, mash the avocados with the lime juice.
3. Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.
4. To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips.
5. Spread one tablespoon each of guacamole and salsa onto four tortillas.
6. Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.
7. Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime.

 

[Carley]

Veggie burgers
Method


1. Remove the stalk from the mushrooms.

2. Brush the mushrooms, tomatoes and Halloumi cheese with olive oil.

3. Cook them all in stages either on the barbecue or in a griddle pan, until the mushrooms are nicely softened and the Halloumi cheese is golden.

4. Meanwhile, mix the butter and garlic together.

5. Spread the garlic butter over the halved bread buns and toast on the barbecue or on a griddle pan.

6. To assemble, layer a Portobello mushroom with some hot beef tomato slices and Halloumi cheese in each bun. Cover with the top half of the bread bun and serve immediately with a herby salad.

 

[Carley]

Spicy beanburgers

Ingredients
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small hot red chillies, finely chopped
100g frozen chopped spinach, thawed
400g can cannellini beans
50g fresh white breadcrumbs
1 tsp ground cumin
1 tbsp Coriander, chopped
salt and pepper
burger buns, relish and salad, to serve

Method

1. Heat the oil in a small saucepan and cook the onion, garlic and chilli for 5 minutes until softened. Squeeze the excess moisture out of the spinach and place in a large bowl.

2. Mash the beans well and mix with the spinach, breadcrumbs, cumin and coriander. Add the fried onion mixture and stir well together.

3. Season to taste and shape into four round burgers. Grill or shallow fry for a few minutes on each side until crisp and golden. Serve in burger buns with relish and salad.

 

[Carley]

Aloo gobi and paneer skewers

Ingredients
1 tsp Cumin seeds
2 tsp Coriander seeds
1 tsp Fennel seeds
1 tsp cayenne pepper
2 tsp Turmeric
1 tsp ground ginger
3 tsp Garam masala
½ tsp freshly ground black pepper
½ tsp fine sea salt

For the skewers
1000g large new potatoes, scrubbed
½ medium cauliflower
500g paneer, ut into 2.5 cm dice
3 tbsp vegetable oil

To serve
1 tsp toasted cumin seeds
fresh red chillies, deseeded and finely diced
small bunch fresh coriander, hopped
pickle tray to include mango chutney, cucumber Raita and assorted relishes

Method

1. Toast the cumin, coriander and fennel seeds in a dry frying pan over a gentle heat until golden and aromatic. Grind in a spice grinder or pestle and mortar. Mix in a small bowl or cup with the remaining marinade ingredients.

2. Boil the potatoes in a large pan of salted water for 12-15 minutes, or until almost cooked through. Strain through a colander and return them to the pan. Leave under a running cold tap for 1 minute to arrest the cooking process. Drain again. Cut the potatoes into 3cm square-ish chunks.

3. Cut the cauliflower into florets a similar size to the potato chunks and blanch them in boiling salted water for 2 minutes. Drain and plunge into iced water to arrest the cooking process. Drain again.

4. Place the cooked potato chunks, cauliflower florets and paneer in a bowl and toss with the vegetable oil. Sprinkle over the marinade spice mix and toss, distributing the flavours evenly.

5. Thread the potatoes, cauliflower and paneer cheese, alternately, onto the skewers. Cover and refrigerate for at least three hours, overnight if possible.

6. Place the skewers on a hot grill or barbecue and cook for 3-4 minutes on each of the four sides, or until the vegetables and cheese are gently charred around the edges.

7. Sprinkle the skewers with toasted cumin seeds, chopped chilli and chopped fresh coriander and accompanied by a pickle tray.

 

[Carley]

Cheesey Stuffed Potatoes

Ingredients:

* 4 medium baking potatoes
* 1 28 ounce can vegetarian baked beans, drained
* 1 cup tomato, diced
* 3/4 cup scallions
* 1/8 tsp dried sage leaves
* Salt, to taste
* Pepper, to taste
* 3/4 cup Pepper Jack cheese, grated

Preparation:
Wash and dry potatoes. Pierce potatoes with fork and arrange on microwave-safe paper towel in microwave oven. Microwave on high for 10 to 14 minutes or until potatoes are done. Turn potatoes over half way through cooking time. If cooking potatoes on grill, wrap potatoes in foil and grill over medium heat for 1hour, turning every 15 minutes. Leftover baked potatoes may also be substituted.

Slice potatoes in half and scoop out most of the potato, taking care not to break through the bottom skin.

Mix baked beans, tomato, scallions and sage in a bowl and season with salt and pepper. Place mixture in potato skins and sprinkle evenly with grated cheese.

Set potatoes on medium heat grill and heat thoroughly for 9-11 minutes

 

[Carley]

Mushroom Veggie Burger Recipe

Ingredients:

* 2 tbsp vegetable oil
* 1 onion, diced
* 1 clove garlic, minced
* 3 green onions, diced
* 1/2 tsp cumin
* 3/4 cup diced fresh mushrooms
* 1 15 ounce can pinto beans
* 1 tsp parsley
* salt and pepper to taste
* oil for frying

Preparation:
Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.

Mash the beans with a fork or a potato masher, or process in a food processor until well mashed.

Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.

Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

 

[Carley]

Sugar Glazed Barbecued Sweet Corn

* 4 ears corn
* 2 tbsp margarine
* 1 tsp brown sugar
* 3 cloves garlic, minced and crushed
* dash cayenne pepper (optional)

Preparation:
Grill the corn for 20 to 25 minutes, or until done.

Combine the remaining ingredients in a small saucepan over low heat, and whisk together until well combined. Pour this glaze over the barbecued corn.

 

[Carley]

I have MANY more if you want!!!!

 

[luvbunsazzle]

Awww bless ya, thanks, they are amazing!!!

 

[Mynxie]

I made kebabs at my BBQ

I put things like peppers, cherry tomatoes, pineapple, mushrooms and pickled onions on

 

[MrTashaAndBum]

cauldron sausages, quorn burgers, pasta salad... said the veggie.