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Fast, Creative, Vegetarian BBQ ideas?

  • t

To christen my new weber kettle gold, I'm throwing a bbq this weekend. I have too many recipes to choose from for my meat eaters, but some of my friends are vegetarian.

Generally, I'll throw some corn and maybe a portabello mushroom quickly tossed in soysauce, garlic and balsamic on there, but I wanted some more inspired ideas.

The recipes need to be quick since I won't have to much time to prep. I saw a great grilled shitake with ginger and scallion recipe on epicurious.

Are there any other easy ideas?

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  1. I love the portabello idea for "burgers." For a different idea, marinate some extra firm tofu (pressed dry in paper towels) in soy, garlic, ginger, red pepper flakes, chopped cilantro and basil, lime juice and cracked pepper. Remove from marinade, pat dry, salt and grill until marked and hot. It can be eaten like a steak, with a fork and knife, or like a burger, on a bun with fixins.
    A plate of grilled veggies and a variety of cheeses (goat cheese, sliced fresh mozzarella, etc.) would also be nice for a veggie sandwich and would please meat eaters as well.

    2 Replies
    1. re: Aaron

      off the top of my head, since i havent done it since last summer, i make a marinade with lime juice, maple syrup, a splash of soy sauce.... tossed this with zucchini, asparagus, thinly sliced sweet potatoes...

      ive also done a lemon juice, lemon zest, parsley, sugar - in food processor, drizzle in evoo... also good on asparagus and other veggies.

      grilled fruit is good for everyone - pineapple slices, or any stone fruit simply cut in half and pitted.

      also, depending on how stict they are in their vegetarianism, they may not want their veggies grilled directly on the grill - they make veggie trays for this purpose, or a sheet of aluminum foil will do the trick, though the veggies wont taste quite as good!

      1. re: naomi

        I'm wondering, when I hear vegetarian, I always think there's a possibility that they don't eat dairy. All these recipes seem heavy on the cheese. So then what?

    2. Marinate some zuchini sliced lengthwsie, bell pepper quarters, eggplant slice lengthwiase in some vinagrette/italian dressing overnight. Then grill unitl done and make sandwiches with some fresh mozzarella and maybe some pesto spread. Serve on crusty sourdough.

      Grilled brie makes an interesting appetizer too.

      Also grill the corn directly in their husks after you soak them for about an hour. this results in nice charring which works well with sweet corn. Instead of butter give each guest a lime slice with which to dip in chilli powder and then rub all over the charred corn.

      1. How about a salad of grilled vegetables tossed with crumbled feta or goat cheese? You could add an extra splash of olive oil and/or vinegar to make it seem more salad-y.

        My favorite grilled veggie is balsamic-marinated zucchini. I made this once for the vegetarians in the family, and the carnivores gobbled it up.

        Slice lots of small zucchini lengthwise in relatively thick strips, and sprinkle with olive oil, balsamic vinegar, salt and pepper. (I usually layer them in a large dish.) Let sit for a while - 15 minutes to 1 hour or so. Then grill over moderately low heat. They're done when they get some brown color, although I like them kinda charred. Note that the zucchini strips shrink when they cook, so one person can easily eat 2 or 3 zucchini.

        Anne

        1. I love grilling quesadillas for vegetarians -- bobby flay has a bunch of recipes i bet you can google. All sorts of combinations work -- feta/roasted red pepper/sliced olives, pesto/mozzarella/parm, sliced tomato/cheddar -- sometimes i put a bowls of toppings out & let people make their own. grill, flip, grill till the cheese is melted. couldn't be easier. Then slice them all up like a pizza, serve with salsas & pass the plate around. makes for great communal snacking.

          1 Reply
          1. re: hoodie

            that is brilliant

          2. I like yams, parboiled then sliced & marinated in a 50/50 mixture of soy sauce & sherry, then grilled. You could do the prep a day ahead.