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Vegetarian BBQ

post #1 of 19
Thread Starter 
I'm having a BBQ next week and I'd like to have some vegetarian things for people who don't eat meat or seafood. Any suggestions?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 19
Define BBQ? Are you grilling or cooking low and slow? When grilling almost any kind of veggies can be done, how about a stuffed grilled potato with a veggie mix for the stuffing? I have occasionally done baked beans(I take part of my normal recipe and cook it separate) without the bacon if I know someone is vegetarian. Smoked cabbage is great, core it and pull some of the inside out, drizzle with olive oil, add chopped onion and garlic, wrap in foil leaving a small opening at the top, cook with the core side up until a knife slides in easy(this recipe is also very good with bacon instead of the olive oil). Grilled portabellas are another option.....
post #3 of 19
Thread Starter 
We're grilling. I've thought about grilled portabella but not sure how to go about it. Do I grill them with the gills on or scoop them out?

Smoked cabbage sounds like something my husband would love, but I'll leave it for when we don't have guests.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 19
I scrape the gills, you could also add some type of veggie filling to them after you flip them over.
post #5 of 19
Grilled haloumi, sweet chilli sauce marinated sliced tofu, stuffed mild chillis. Grilled skewered veg - bell peppers, button mushrooms, red onion, zucchini, halved button, blanched pickling onions, cherry tomatoes, squash etc, drizzle with oil and season. Pak choy halved lengthwise tossed in soy, garlic and sesame oil. Foil parcels of par-boiled baby potatoes, zucchini, cubes of butternut pumpkin, S&P, pat of butter, squeeze of lemon - seal and grill.

Spray some tortillas with oil, sprinkle with smoky paprika and crisp on grill, then roughly break up and use for dips.

Blanch some asparagus spears and sear on grill with a spray of oil, S&P. Blue cheese or hollandaise dressing, or just plain ol' mayo. Have plenty of butter, mustards, ketchup, french/italian dressings etc avail.

Lemons, limes, oranges - halve, brush with oil & grill - they make a great squeeze over the veggies.

Grilled fruit - pineapple skinned and quartered lengthwise (leave the core in) sprinkled with brown sugar then grill. Banana parcels - skin the banana, put in a foil parcel, add brown sugar and a spoon of rum, drizzle with honey and orange juice, seal up, grill. Halved figs - brush with oil, splash of orange juice, splash of balsamic, sprinkle of brown sugar - grill.

French vanilla icecream to serve with the bbq fruit, or greek style yoghurt.

Oh almost forgot -some quesedillas with appropriate filling and lots of oozy cheese...oh no...drooling now :)

Lots of dipping/drizzling sauces. Tzatziki.

Fresh salads - whatever's seasonal.

The possibilities are endless......someones else's turn now
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #6 of 19
How about Jamaican black bean and rice burgers? Yum!

Here's a recipe (which I haven't tried myself but I'd say is pretty typical) Jamaican Burgers - All Recipes

Some red bell pepper is good in it, too. The habanero pepper is optional, of course.
post #7 of 19
Not for nothing, Koukouvagia, but the gills in portabella mushrooms should almost always be scraped away. They tend to make the 'shromms taste like dirt. Many people also peel the skins away as a matter of course.

Almost all fruits and veggies can be grilled. Sometimes things you wouldn't normally think of. Last night, for instance, we grilled baby bok choy.

There are all sorts of ways to flavor fruits and veggies. One of my favorites came from Tony Lia, when he was cheffing at The Stinking Rose. Here is his marinade:

1 cup balsomic vinegar
2 tbls sugar
2 tbls chopped garlic
1/2 tsp black pepper
1/2 tsp paprika
1/2 cup extra virginolive oil
fresh herbs to taste, chopped

Combine vinegar, sugar, garlic, pepper and paprika over low heat. Cook until reduced by half. Add an equal amount of extra virgin olive oil and the fresh herbs.

Marinate veggies 15-20 minutes.

I've use this with a diversity of fruite and veggies, including pineapple, necterines, peaches, pears, all sorts of mushrooms, zucchini and other summer squashes, onions, green veggies, etc. It's a great general purpose marinade that can be used with chicken and pork as well.

Some other ideas:

Sweet potato wedges. Parboil until tender. Rub with olive oil. Flaver with salt, pepper, and your favorite dry rub. Pop on the grill just until there are grill marks and the potatoes warmed through.

Grilled butter-rum pineapple is always great, for the carnivores as well as the vegetarians. If you need a recipe let me know.

Variations on the grilled flat-bread theme would make the vegetarians feel more in place. You can, for instance, make everything from pizza to tacos to stuffed pita on the grill.

Worse comes to worse, you can always opt for the vegetarian burgers and hot dogs. Look for them in the freezer section.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 19
Grilled fruit in the peach family -- peaches, nectarines, apricots, etc. -- can be terrific sides with savory things, including meat. Just split and remove the seed, oil the cut side a bit, then grill cut-side down until the flesh is caramelizing and the top is definitely warm and softening. You could serve that with Jamaican bean-and-rice burgers and with steak. It goes marvelously with gamier meats like venison, lamb, or elk. Some prefer to lightly salt the flesh as well; I generally don't.
post #9 of 19
Thread Starter 
I try to stay away from veggie burgers and veggie dogs. In general I dislike any food that tries to look like something other than what it is.

I'd like to try the bok choy idea mentioned by some. I can get ahold of some really nice baby bok choys. When I grill romaine lettuce I slice it in half lengthwise to grill - does the same apply with bok choy? Or do you grill leaf by leaf and then make a grilled salad type dish?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 19
I split the bok choy in half lenghwise, brush it with Tony Lia's marinade, and lay it on the grill, turning once.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 19
What to call them?

I agree with you there, if it's imitation of whatever, trying to be the real thing. It's a matter of expectations. It will not be a hamburger.

The "veggie burgers" sold in supermarkets would be great if they toughened them up (only just a tad) for use as packaging material and brought the cost down to make them feasible for that purpose.

These Jamaican whatever-you-might-callits are just asking for an appropriate name that nobody has thought of yet. They're not hamburgers, but really tasty and worth making.
post #12 of 19
I agree with Yeti. Jamaican rice-and-bean "burgers" are a good thing, and I hate veggie burgers. Give 'em a shot.
post #13 of 19
These portobella stacks are really good.......

1 cup balsamic vinegar
3 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspooon pepper
2 garlic cloves minced
6 medium portobella caps, cleaned and gills removed
1 package firm tofu cut into 6 slices
1/2 jar roasted red peppers cut into 6 even slices
6 1/2 inch slices eggplant (about 1 small)

Mix first 6 ingredients together in a small bowl (balsamic - garlic). Set aside. Place portobella caps, tofu, and eggplant in a 1 gallon, re-sealable plastic bag. Pour marinade over and let sit for 1 hour. Remove from marinade and place in a single layer on a medium hot grill coated with cooking spray or oil. Cook for about 5 minutes per side or until vegetables are soft and carmelized. Briefly heat the roasted red pepper slices (I microwave for 20 seconds, but you could just as easily throw them on the grill).

To assemble - Place portobella mushroom on a plate, top with eggplant, tofu, and roasted red pepper. Serve hot or at room temperature.

Delicious!
post #14 of 19
Just call them patties, balls or rissoles surely, but they look DELISH!

And I'm a dedicated carnivore, but less so of late.

With the bok choy, you quarter or halve them, depending on the size and how you think they'll hold together. Just eyeball it, I reckon you will know :) They really don't take long at all, just until they start to wilt over low heat, so they could be the last item on the grill before serving. Nice sweet chilli sauce or soy and chilli sauce with them is great. They'd go great with Yeti's idea, either with or without the roll.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #15 of 19
Thread Starter 
I think portabellos and bok choy will be perfect for the occassion and not too fussy. I've never made chili sauce or a soy dressing so recipes are welcome.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #16 of 19
Vegetarian BBQ sounds great! Let us know how your meal comes out!
post #17 of 19
Sounds like it will be great fun. One of my favorites are a dipping platter: Baba ganoush, red pepper hummus, tzatziki, and barlotti bean dip. Serve with grilled pita wedges.

You could also grill oyster mushrooms with some maitake mushrooms as well, and then layer that out with some tofu marinated in chili spice, and serve it up with some Korean BBQ sauce.

Another one that seems to work are baby vegetable brochettes with dipping sauce. Basically, babyu veg is in season right now, so skewer them up, marinate them in something fun *(Sake/Mirin anyone?) and grill them off. A little black vinegar and chili dipping sauce would be wonderful.

For a more western flavor, try out a grilled vegetable "carpaccio" dish: Basically marinate thinly sliced eggplant, zuchinni, peppers, heirloom carrots. Grill those and toss with some extra virgin olive oil. Arrange on a plate in a "carpaccio" fashion; drizzle with high quality olive oil and aged balsamic. Heck, toss some toasted pine nuts into the mix for more texture and fun.

Hope that gives you some ideas.

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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post #18 of 19
Been away for a long time. Don;t know if this is too late.
We take whatever is at hand, usually somewhat "wet" vegetables, like zucchine, eggplant, mushrooms and peppers, put oil, crushed garlic and maybe thyme or rosemary or origano, salt and pepper, let them sit a little and then grill. One of the best and more unusual things to do, thbough, is red endive. Depending on the size, cut in quarters or halves, and grill. Add a little oil later on top as well.

The eggplant and zucchine can also be done in advance and marinated later. You grill them, put in layers in a wide dish with oil, slices of garlic and origano, salt and pepper. Let them sit a couple of hours and they're great.

There are also cheeses that can grill - tomini (don;t know if they can be found there, they're like very small bries, and a bit firmer. Having the skin, they tend to stay intact more and you can turn them without them oozing out.

Oh, and of course, BRUSCHETTA!! (broos-KET-tah)
Artisan bread, grilled, rubbed with garlic and drizzled with oil, salt and pepper on top.
Or, take garden or local tomatoes (they have to be good) and cut up in a bowl, add salt, pepper, basil and olive oil. Let them sit till the juices run. Grill the bread, rub with garlic and then spoon on the tomato with its juice. The juice soaks into the bread. Simple and wonderful. (You can fancy it up, olive paste, for example, or anchovies, or whatever, but really, simple is best.) You'll have to make sure the vegetarians get it first, or the carnivores will eat it all on them!
This is traditionally served as antipasto
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #19 of 19
Thread Starter 
Thank you by the way for your suggestions. I ended up grilling portabella mushrooms marinated in KYHeirloomer's suggested marinade. It was delicious, even the meat eaters couldn't keep away from them. We also had basil potato salad, coleslaw, and leafy green salad. The burgers and dogs weren't bad either!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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