Silver Chips Online

Bring out the heat, cut the meat

Barbecue recipes for vegetarians

By Julia Wynn, Online Connections and Food Editor
May 28, 2010
With Memorial Day right around the corner, many Blazers are thinking about reviving their grills and setting up for the first barbecue bash of the season. The vegetarians out there may not be so eager to host a traditional feast to celebrate the holiday, but the conventional interpretation of a barbecue should not be a deterrent for those meat abstainers. With some help from the scrumptious recipes below, vegetarians can enjoy an outdoor meal on the grill without breaching their diet restrictions.

Grilled and filled sweet potatoes
The sweet peaches and potatoes in this dish blend nicely with the flavored beans to create a summery taste. Courtesy of about.com
The sweet peaches and potatoes in this dish blend nicely with the flavored beans to create a summery taste.
This dish has an elegant presentation, but is actually fairly simple in terms of preparation. The sweet elements of the potatoes and peaches provide a great flavor for the baked beans. Serve it as a side dish, but beware: it is incredibly rich and filling.
Prep time is about 25 minutes. Cooking time is about 20 minutes. Makes four potatoes.

Kitchenware:
* sink
* knife
* paper towels
* microwave
* scissors
* heavy duty aluminum foil
* medium bowl
* mixing spoon
* grill

Ingredients:
* 28 ounce can of vegetarian baked beans
* 4 sweet potatoes
* 2 peaches, sliced
* 1/2 cup onion, diced
* salt and pepper

Preparation:
1. Wash sweet potatoes in sink and prick the skin several times with a knife.
2. Set potatoes in microwave on paper towels and heat on high power for 10 minutes or until potatoes are soft.
3. Cut eight foot-long squares of foil. Halve the potatoes and scoop out a small portion of the inside (save this for later) to make a hole for the filling. Place one potato half on each foil square.
4. Combine baked beans, peaches, onions and scooped out potato in medium bowl. Season with salt and pepper.
5. Place mixture in potatoes and fold up the edges of the foil, leaving a small space for steam to escape during cooking.
6. Cook for about 20 minutes on grill over indirect heat or until fully warmed.
7. Serve and enjoy!

Mixed vegetable kabobs
With this tasty and eclectic mixture of vegetables, meat is unnecessary! Courtesy of marthastewart.com
With this tasty and eclectic mixture of vegetables, meat is unnecessary!
Forget the chicken - this delectable combination of vegetables is enough to satiate any kabob craving. Easy to prepare for large groups, kabobs are great barbecue menu items that contain a variety of components. Feel free to serve them on rice and vary the ingredients, adding tofu or vegetarian chicken for additional protein.
Prep time is about 10 minutes. Cooking time is five to seven minutes. Makes 12 kabob skewers.

Kitchenware:
* knife
* measuring cups
* large bowl
* spoon
* pastry brush
* grill

Ingredients:
* 1 red or green pepper, cut into 1 inch cubes
* 1 red Spanish onion, cut into 1 inch cubes
* 1 small eggplant, cut into 1/2 inch slices
* 8 ounces of mushrooms
* 12 8-inch bamboo skewers
* 1 garlic clove, minced
* 1/2 cup wine
* 2 tbsp olive oil
* 1 tbsp soy sauce
* 1 tbsp lemon juice
* 1 tbsp basil
* 1/4 tsp crushed red peppers, or to taste

Preparation:
1. Combine wine, olive oil, lemon juice, garlic, soy sauce, basil and red peppers in bowl to create the marinade.
2. Alternate placing the pepper, onion, eggplant and mushroom on the skewers. Add a mushroom cap to the end of each skewer.
3. Brush kabobs with marinade.
4. Barbecue for five to seven minutes, making sure to rotate the kabob frequently.
5. Serve and enjoy!

Spicy corn on the cob
No barbecue is complete without the staple corn on the cob. And the great news is you don't have to change much about corn to make it vegetarian! This recipe adds a new flavor twist to this sweet favorite, which gives it an extra kick.
Prep time is about three minutes. Cooking time is about 15 minutes. Amount of servings depends on the number of cobs.

Kitchenware:
* teaspoons
* aluminum foil
* grill

Ingredients:
* corn on the cob, as many as needed
* 1 tbsp butter per ear
* 1/2 tsp lemon per ear
* 1/4 tsp cayenne pepper per ear
* 1/4 tsp chili powder per ear
* 1/4 tsp salt per ear

Preparation:
1. Butter each individual cob and wrap in foil.
2. Grill about 15 minutes. Sprinkle with spices and drizzle with lemon.
3. Serve and enjoy!

Peachy, creamy heaven
Fruit and ice cream is a classic combination that all people can enjoy. The vanilla and other spices add just the right touch to embellish the dish. This soft, creamy ice cream with tart yet sugary peach is perfect for reintroducing your taste buds to the flavors of summer!
Prep time is four hours (chill time) and about five minutes. Cooking time is about five minutes. Makes six servings.

Kitchenware:
* measuring cups
* teaspoons
* wide pan
* refrigerator
* grill

Ingredients:
* 3 peaches, halved with pits removed
* 1/3 cup olive oil
* 1/4 cup brown sugar
* 1 tbsp ground cinnamon
* 1/4 tsp ground ginger
* 1/2 tsp ground cloves
* 1 1/2 tbsp rum
* 1 tsp vanilla
* soy or dairy ice cream

Preparation:
1. Combine all ingredients, except ice cream, in a wide pan set on low heat. Toss until peaches are completely coated.
2. Chill for four hours (or overnight) in refrigerator.
3. Cook peaches on greased grill for about five minutes on each side. Coat with leftover marinade.
4. Add to ice cream, serve and enjoy!

http://silverchips.mbhs.edu/story/10159