Looking for Vegetarian Grilling Recipes?

6 responses so far ↓

• 1 ColoRockies30 // Jun 24, 2008

  Squid Stuffed with Pork

  6 Dried Chinese mushrooms
  10 Dried lily flowers
  250g Minced pork
  1/2 cup Cellophane noodles
  1 clove Garlic, crushed
  3 Spring onions, chopped
  1/2 teaspoon Salt
  1 tablespoon Fish sauce
  1/4 teaspoon Black pepper
  500g Fresh squid

  Peanut oil for frying
  Method :
  Soak mushrooms and lily flowers in hot water for 30 minutes.

  Discard mushroom stems and any tough portions of the flowers and chop the rest finely.

  Add to the pork.
  Soak cellophane noodles in hot water for 20 minutes, chop and add half cup to pork.

  Season pork mixture with crushed garlic, spring onions, salt, pepper and fish sauce.

  Mix well with the hands.

  Clean squid thoroughly, discarding head and ' beak' and everything inside the body.

  Reserve tentacles.

  Wash inside of squid under cold tap, rub off spotted skin.

  Chop tentacles finely and mix with minced pork.

  Stuff pork mixture into squid, packing firmly.

  Sew the opening shut with a coarse needle and thread.

  Heat 3-4 tablespoons peanut oil in a wok or frying pan and saute squid on medium heat for 5 minutes.

  Prick squid with a fine skewer and continue to cook on medium heat for further 10 minutes, or longer if squid is large and pork mixture needs extra time for cooking through.

  Cut in thin slices and arrange on a bed of shredded lettuce.

• 2 maigen_obx // Jun 24, 2008

  Brush some portabello mushrooms with olive oil, sprinkle with some Morton's Natures Seasoning (or other season salt) and grill. Good as is, or on a sandwich.

  Veggie shish ka bobs are good too, use whatever veggies you like that fit on the skewer. Brush with olive oil, sprinkle with some Morton's Natures Seasoning (or other season salt) and grill.

• 3 Desi Chef // Jun 24, 2008

  Hi,

  Grilled eggplant, portabellos, zucchini, squash, bell peppers, raddicchio, pineapple, peaches… also grilled
  breads (ciabatta, flatbreads, pitas, tortillas, pizzas).

  The combinations & varieties are endless!

  add some Indian or Thai spices as a marinade or rub. Grill
  & squeeze a lime/lemon to freshen up the flavours.

  can add these grilled items to fresh salads, sandwiches,
  pastas, asian noodles…

• 4 truthhertz // Jun 24, 2008

  INGREDIENTS:
  1/4 cup olive oil
  1/8 cup lemon juice
  12 fresh asparagus spears
  6 cups fresh spinach leaves
  1/8 cup grated Parmesan cheese
  1 tablespoon seasoned slivered almonds

  ——————————————————————————–

  DIRECTIONS:
  Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
  Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
  In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

  Heres one I made for my Aunt she loved it Vegetarian 24 years

  Scalloped Corn and Broccoli find it at http://christmas.allrecipes.com/az/ScallopedCornandBroccoli.asp

• 5 Poutine // Jun 24, 2008

  What was with that first answer?!?

  Licence to Grill
  Episode: Vegetarian BBQ Party
  Roasted Vegetable Calzone

  * 2 x pre-made pizza dough
  * 2 x leeks white part only, cleaned and cut into 4 inch pieces (6.5cm)
  * 2 x red peppers cleaned and cut into 1 inch slices (1.6cm)
  * 2 cups button mushrooms cleaned (500ml)
  * 6 cloves of garlic with skins in tack
  * 2 cups spinach cleaned (500ml)
  * 3/4 cup goat cheese (185ml)
  * 2 cups grated provolone cheese (500ml)
  * 1/2 cup chopped sun dried tomatoes (125ml)
  * 1/2 cup fresh basil chopped
  * 2 tbsp olive oil (30ml)
  * 2 x bamboo skewers soaked in water for 1 hour
  * Flour for dusting
  * Cornmeal for dusting
  * Pizza paddle

  Olive Crust

  * 1/2 cup black kalamata olives pitted and halved (125ml)
  * 1 tsp capers
  * 6 cloves of roasted garlic
  * 1/4 cup olive oil (60 ml)
  * The juice of 1 lemon

  Egg Wash

  * 1 x egg
  * 2 tbsp water (30 ml)

  Directions:
  Roasted Vegetable Calzone

  1. To prepare vegetables, cut leeks to size and leave the top root attached. Soak leeks standing up in a large container of cold water root side up. (Note leeks have a large amount of dirt between leaves; by soaking up side down the dirt will fall to the bottom of the container. You may have to repeat several times to remove all grit and dirt.)
  2. Clean mushrooms by lightly brushing with a dry cloth or mushroom brush.
  3. Cut and remove seeds and veins from peppers.
  4. Place all vegetables in a large bowl.
  5. Toss vegetable with olive oil and season with salt and pepper.
  6. Place garlic cloves with skins in tack on soaked bamboo skewers.
  7. Preheat barbeque to 375°F/190°C or medium high heat.
  8. Oil preheated barbeque grate.
  9. Place leeks and garlic skewers on grill first and cook for 4 minutes. Flip leeks and add the mushrooms and peppers. Cook the mushrooms and peppers for 2 minutes per side (The vegetables should still be tender- crisp as you will be cooking them again later in the calzone). Remove all the vegetables. Place in tray and let cool.
  10. Peel the skins from garlic and set aside.
  11. Once vegetables are cool chop all into bite sized pieces and set aside.
  12. In a food processor combine olives, roasted garlic, lemon juice and capers, blend lightly with the pulse button of the blender. The mixture will be slightly chunky.
  13. Roll pizza dough into 2 x 12 inch rounds (2 x 19.6cm) on a large cutting board lightly dusted with flour and cornmeal.
  14. Place calzone on a cornmeal dusted pizza paddle.
  15. Preheat one side of the barbeque to 350°F/176°C or medium heat and the other side to 250°F/137°C or low heat .
  16. Oil the grill.
  17. Place calzone on medium heat side for 3 minutes or until crust is hard and can calzone can be easily be moved.
  18. Move calzone over to low heat side and close lid on barbeque.
  19. Cook with lid down for 20 minutes or until crust is golden brown and crisp. The calzone will puff up to form what looks like a pillow.
  20. Remove calzone from grill with the pizza paddle.
  21. Cut in wedges and serve.
  22. Make egg wash by whisking together egg with water in a small bowl. Using a pastry brush, brush egg wash over the empty half of the pizza dough’s border. Carefully fold the crust over top the vegetable cheese mixture to form a half moon shape. Using your fingers or a fork press both edges together. You should have ½ moon shaped calzone. Repeat with the second olive crust.

  Olive Crust

  1. Smear olive mixture on half of the pizza dough. Leave a 1 inch (2.5cm) border around the outside. Repeat with the other rolled pizza dough. Place cheeses on top of ½ the olive crust then top with spinach, chopped vegetables and sun dried tomatoes. Sprinkle with freshly chopped basil.

  Vegetable Kabobs

  Ingredients
  1 medium eggplant
  2 medium zucchini
  2 ea. red and green peppers
  1 medium red onion
  2 tsp salt
  1 tsp pepper
  2 Tb herbs (eg tarragon & marjoram)
  2 tsp garlic, crushed

  Procedure
  Cut vegetables into half-inch chunks or wedges and toss with seasonings. Thread onto metal or soaked bamboo skewers. Let sit for one half hour. Grill or broil until colour shows on vegetables, about 10-15 minutes.

  Tuscan-Style Grilled Vegetables with Aioli - Recipe
  1/3 cup extra-virgin olive oil
  2 tablespoons lemon juice
  2 garlic cloves, minced
  1-2 tablespoons chopped fresh rosemary, thyme, basil, or oregano
  Salt and black pepper
  1 ½ pounds potatoes, peeled, if desired, and sliced ¼ inch thick
  4 ounces baby green beans, trimmed
  4 ounces baby carrots
  1 red bell pepper, sliced
  1 small zucchini, cut into quarters or eighths and sliced into 3-inch spears
  1 small yellow summer squash, cut into quarters or eighths and sliced into 3-inch spears
  12 imported brine- or oil-cured olives
  1 recipe Aioli

  1. Prepare a medium fire in he grill with a lightly oiled vegetable grill rack in place.

  2. Combine the olive oil, lemon juice, garlic, fresh herbs, and salt and pepper to taste in a large bowl. Add the potatoes and toss to coat.

  3. Lift the potatoes out of the marinade with a slotted spoon. Grill, turning occasionally, until browned and tender, 15 to 20 minutes. Arrange the potatoes on a serving platter.

  4. Add the green beans, carrots, peppers, zucchini, and summer squash to the marinade and toss to coat well. Lift the vegetables out of the marinade with a slotted spoon. Grill, tossing frequently, until tender and grill-marked, about 10 minutes. Remove the vegetables from the grill as they are done and arrange on top of the potatoes.

  5. To serve, scatter the olives on top of the vegetables. Pass the aioli on the side.

  Serves 4.

  Aioli
  INGREDIENTS

  4 garlic cloves
  1 egg
  3/4 cup extra-virgin olive oil
  juice of 1/2 lemon
  salt and black pepper

  1. In a food processor fitted with a steel blade, mince the garlic. Add the egg and process until completely mixed. With the motor running, slowly pour in 1/4 cup of the olive oil. Stop the machine and add the lemon juice. Then, with the motor running, slowly add the remaining 1/2 cup olive oil and process until the mixture is thickened and the oil is emulsified. Add salt and pepper to taste.

  2. Refrigerate for at least 30 minutes and up to 8 hours before serving to allow the raw garlic flavor to mellow a little.
  Helpful Hints:
  Be sure to keep the aioli refrigerated in warm weather. It's a good idea to make it early in the day, then chill well. This gives the raw garlic a chance to mellow and allows you to serve a chilled dip, which spoils less quickly

• 6 Jo // Jun 24, 2008

  Try those websites for numerous recipes:

  http://allrecipes.com/advice/coll/bbq/articles/650P1.asp

  http://www.tejassmokers.com/vegetarian_grill.htm

  http://bbq.about.com/cs/vegetables/a/aa052497.htm

  http://bbq.about.com/od/vegetablerecipes/

  http://www.findarticles.com/p/articles/mi_m0GER/is_n94/ai_21260327

  http://www.care2.com/channels/solutions/food/807

  Bon appétit! Jo