Marinated tofu grills nicely. Just slice it into about 1/2" thick "steaks" and grill it alongside everyone else's meat.
Another veggie grilled meal I like is red bell peppers, red onions, zucchini "planks", eggplant "steaks", and portabello caps (any combination) marinated with olive oil, balsamic vinegar and lots of herbs (rosemary, thyme, oregano, garlic, chile flakes), then drained and grilled. I'll serve these on chewy sourdough hoagie rolls with a sprinkle of feta or bleu cheese. Or grill the marinated mushroom caps whole and melt some bleu or feta on them at the end and eat them like a steak.
Voluntary Discomfort is the secret cornerstone of strength. We build our whole lives around increasing comfort and avoiding discomfort, and yet by doing so we are drinking a can of Weakness Tonic with every morning’s breakfast. ~Mr. Money Mustache 5K PR: 23:40 10K PR: 48:57 HM PR: 1:59:37 30K: 2:57:44
Fitness Minutes: (261)
7/4/12 11:03 A
An easy veggie grilled side dish that everyone loves...
Cut ripe tomatoes in half and place cut side down on a hot grill. Not too long, just enough to get a bit of grill marks and soften slightly. Flip over and generously spread grilled cut side with a mixture of very finely chopped fresh basil, a minced clove of garlic and a bit of salt and pepper. Spread on top, leave on grill for a minute to finish warming the tomato through and serve. No need for oil or cheese, it's so fresh and lovely...even the meat eaters love it. Fresh basil makes it and it looks beautiful on the plate.
Asparagus Salad 1/4 cup extra-virgin olive oil 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic) 1 Tbsp lemon juice (more to taste) 1 Tbsp minced fresh parsley Salt and black pepper to taste Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl to cool. Add the shrimp to the pot of boiling water. If they are pre-cooked, remove after 30 seconds—this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.
Mmm. Asparagus. You can steam them, boil them, roast them, but I don't think anything beats the flavor of asparagus that are simply grilled. The smoke flavor, the char marks. Tender, but still with a little crunch. Seriously good. I could (and have) eat them like French fries. Yum. 1 pound asparagus (estimate 1/4 pound per person), thick spears 1-2 Tbsp Olive oil Kosher salt 2 Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard). Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle salt over them. 3 Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove from grill and serve.
1/3 cup olive oil 2 cloves garlic minced or more if you like 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper 3 medium carrots, halved lengthwise 3 large potatoes, quartered lengthwise 3 medium zucchini, quartered lengthwise
In a small bowl, combine oil, garlic, salt, pepper and cayenne. Brush over vegetables.
Grill carrots and potatoes, covered, over medium heat for 10 minutes. Baste.
Add zucchini. Cover and grill 10-15 minutes longer, basting and turning every 5 minutes or until vegetables are tender.
VEGGIE KABOBS OR BASKET
the trick to this is try to cut all veggies the same size so they cook evenly
1 red pepper 1 green pepper 2 medium onions 2 medium zucchini 2 yellow summer squash 1 pound whole fresh mushrooms 1/3 cup olive 2 tablespoons lemon juice 1/2 teaspoon dried basil 1 1/2 teaspoons dried parsley flakes 2 cloves garlic minced 3/4 teaspoon dried oregano 1/2 teaspoon salt 1/8 teaspoon black pepper a basket of cherry or grape tomato
On metal or soaked bamboo skewers, alternately thread veggies and top with a tomato Or cook veggies in a metal grill basket.
In a bowl, combine the remaining ingredients. Brush some of the mixture over vegetables.
Grill, uncovered, over medium heat for a total of 15 minutes or until vegetables are tender, make sure you turn and baste every 5 minutes.
Edited by: SNOOPY1960 at: 7/3/2012 (23:55)
Fitness Minutes: (0)
24 7/3/12 6:51 P
I'm looking for some grill recipes for vegetarians - mainly vegetables, corn, zuchinni, peppers, etc..... Thank you
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