BBQ for vegetarians

Vegetarian options don’t have to take the fun out of the BBQ experience. Instead, fresh vegetables mingle over smoky heat to create complex flavors. These recipes provide filling, flavorful options for your favorite vegetarian.

Grilled Zucchini Rollups

  • 3 small zucchini (about 1/2 pound each), cut lengthwise using mandoline, 1/4-inch-thick slices
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt, plus more to taste
  • 1/16 teaspoon of freshly ground black pepper, plus more to taste
  • 1 1/2 ounces fresh goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon fresh lemon juice
  • 2 ounces bagged baby spinach (2 cups lightly packed)
  • 1/3 cup basil leaves

1. Preheat grill

2. Discard the outside slices of zucchini; brush others with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.

3. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.

4. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.

Grilled Street Corn

elotes-on-the-cob

 

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
  • 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 1/4 cup finely chopped cilantro leaves and tender stems
  • 4 ears shucked corn
  • 1 lime, cut into wedges

    While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.

    When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

    Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

 

Grilled Portobello Mushrooms

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  • 3 portobello mushrooms
  • 1/4 cup canola oil
  • 3 tablespoons chopped onion
  • 4 cloves garlic, minced
  • 4 tablespoons balsamic vinegar
  1. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  3. Grill over hot grill for 10 minutes. Serve immediately.

Black Bean Burgers

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  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs
  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

 

Stuffed Peppers

stuffed pepper from the grill thob

 

 

  • 2 cups prepared spicy black beans
  • 2 cups cooked brown rice
  • 4 medium or large bell peppers
  • 3 tablespoons chopped fresh cilantro
  • 1/3 cup prepared salsa, or 1 medium tomato, chopped
  • sea salt, to taste
  • grated sharp reduced-fat cheddar cheese
  1. Preheat the grill for indirect grilling.
  2. Slice the tops off the bell peppers, and remove seeds and veins. Turn peppers upside-down on a large plate and microwave on high for 3 to 4 minutes. The peppers should be slightly soft, but not mushy.
  3. In medium bowl, stir together the beans, brown rice, cilantro, and salsa. Season with salt. Stand the peppers up in the prepared pie pan. Spoon the filling into the peppers, filling them just past the top edge. Sprinkle a tablespoon or two of grated sharp reduced-fat cheddar cheese on top of each filled pepper.
  4. Place the pan of peppers over indirect heat.  Close the lid and allow to cook until the cheese is melted and the pepper skins are a little wrinkled, about 5 to 10 minutes. Remove from heat and allow to cool for about 2 minutes, then serve.

In another life I would have attended culinary school, competed in every reality cooking competition I could find, and owned a quaint farm to table restaurant. In reality, though, I'm the guy who loves cooking outdoors for anybody who would let me and doesn't let go of any excuse for a party, to fire up the grill and light the smoker.

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