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How Vegetarians Enjoy A Summer Barbecue

Grills are not only for hamburgers and chicken.
Fresh, crisp and savory!

Fresh, crisp and savory!

Tips on Grilling Vegetables

You would think that grilling vegetables would be thoughtless but actually, it’s a little tricky. With these tips, you’ll have perfect veggies on the table in no time.

  1. Steam hard vegetables like brussel sprouts, broccoli, cauliflower, green beans, kale, asparagus and carrots prior to grilling.  Just 5 minutes of steaming prior to grilling will improve the tenderness so you don’t have to overcook the outside on the grill.  (I steam brussel sprouts 7-10 minutes).  Don’t have a steamer basket?  Put it on your grocery list but until then, steam in 1″ hot water in a covered skillet.  I prefer steaming over sautéing to soften, not to cook the outside.
  2. Allow steamed vegetables to cool in a bowl. Mix in other vegetables that don’t need pre-steaming like mushrooms, onions, bell peppers, zucchini, squash. Add in a tablespoon of olive oil, garlic, seasoning and herbs and coat well. Place on kabobs or in a grill basket and cook on hot grill about 5-10 minutes. Stir or rotate kabobs so vegetables cook evenly.
  3. Corn on the cob: Place corn on the cob in husk directly on hot grill, rolling once, for about 5-6 minutes.  Pull off grill and allow to cool. It will be super easy to remove the husks now. Place a little olive oil on your hands and rub the ears with oil. Place back on grill to char corn to your liking, rotating often.

Vegetables cook at different speeds. Steaming the harder ones first allows you to grill a mixture of various types at one time. Better to season in a bowl thoroughly so you don’t waste money sprinkling over a hot grill (most of it ends up in the grates).

Try slicing a raw onion in 1/2″ slices and place directly on the grill. They sweeten up with a milder flavor and are absolutely delicious even eaten by themselves!

Barbecued Tempeh & Garbanzo Bean Stuffed Potato

Barbecue Tempeh Stuffed Potato-0007

BUY THIS (feeds 4)
2 packages tempeh*
4 russet potatoes**
1 can garbanzo beans, rinsed
2 T dried parsley
KC Masterpiece barbecue sauce
Olive oil
Kosher salt
Fresh ground pepper

*Tempeh is available in several types. Click on link to learn more.
**You could use sweet potatoes if you prefer or to change it up.

Wash and dry potatoes and wrap in foil.  Bake 50-60 minutes at 450 degrees (may have to adjust depending on size of potatoes). Cook until sides feel soft. Allow to cool. Rub skin with olive oil and kosher salt.

Poach the 2 blocks of tempeh for 10 minutes in 1″ of boiling water (turn down to simmer). Drain water and slice tempeh in 1/2″ slices. Spread on a plate and coat both sides with barbecue sauce.

After rinsing garbanzos, pat dry and coat with barbecue sauce.

Place baked potatoes and tempeh slices carefully on grill (or use a grill pan). Place coated garbanzos in a vegetable grill pan on grill. Watch carefully and turn tempeh and potatoes until glazed and potato skins get crispy. About 3-4 minutes on each side.

Split potatoes and top with grilled tempeh, garbanzos and sprinkle with parsley.

Barbecue Tempeh Stuffed Potato-0007

Barbecued Bean Salad

Barbecue Bean Salad-0006

Who knew that barbecue sauce and ranch dressing would be a match made in heaven?! Don’t knock it until you try it. It’s truly delectable.

I have been experimenting a lot with salads made with hot proteins. It’s really no different than a burger joint using lettuce instead of a bun. It’s a twist on a salad that has become my favorite meal. Simple, easy and healthy.

I was leery about having barbecue sauce IN my salad but with the right dressing (of which you need very little!), it is heavenly.

HOT & COLD
Romaine lettuce
2 packages seitan strips
1 can red kidney beans, rinsed
Minced garlic
KC Masterpiece barbecue sauce
Olive oil
Onion powder
Fresh or dried tarragon
Vegan ranch dressing
Sprouted whole wheat tortillas
Salt

Prepare vegan ranch dressing ahead of time and refrigerate. My homemade recipe here.

Chop up the seitan and sauté in a little olive oil in skillet until starts to brown. Add in kidney beans and just enough barbecue sauce to coat ingredients. Sprinkle in onion powder and about a teaspoon of minced garlic and cook until ingredients appear glazed (very little sauce left in pan).

Cut up whole wheat tortillas with a kitchen shears. Spray lightly with cooking oil spray and sprinkle just a tad of salt on them before placing them in the oven or toaster oven at 400 degrees for approx. 5 minutes (watch so they don’t burn).

Layer as shown below and sprinkle with a bit of tarragon (optional).  Enjoy!

Barbecue Bean Salad-0002

Last year we purchased a new Weber Genesis grill because we wore out our other one and absolutely love it! Grilling is part of summer and can be enjoyed by everyone including vegetarians.

Don’t limit yourself and your guests to burgers and hot dogs. And certainly free your vegetables from the microwave!

Happy grilling!

"You are stronger than your excuses."

 

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Other similar recipes you might enjoy!

Grilled Herb Tofu & Vegetable Kabobs

Chick’n and Pearls Over Kale

Breadless BLT with Snap Pea Salad

 

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