Barbecue is synonymous with meat. Think Barbecue and you think pork butt or shoulder, beef brisket, ribs, and even chicken. It’s a universal favorite even in its different incarnations across the country. So what’s a vegetarian to do if he or she wants to partake in that taste sensation? Is it even possible? Absolutely!
With a little creativity and ingenuity, even the most die-hard vegetarians can find a way to indulge in a fantastic barbecue, whether by duplicating the taste or just enjoying the barbecue experience. Here are a few ideas for vegetarian foods suited for grilling;
· Corn on the cob is awesome prepared on the grill. It can even be brushed with barbecue sauce for that classic flavor in a unique preparation. Eggplant is also perfect for grilling. Brushed with olive oil, it will cook up with fantastic-looking grill marks. It’s suited to a wide variety of grilling methods and flavors, too
· If you’d like something a little more “meaty,” then Portobello mushrooms are the answer. They make a great vegetarian barbecue option. They can be grilled up like a burger, slathered in a sweet barbecue sauce or marinated like a steak. The meaty flavor of a Portobello is perfect for duplicating barbecued meat methods.
· Tofu is another option perfect for the vegetarian barbecue. Because of its texture and ability to take on the flavors of sauces or marinades, it’s definitely suited to a slathering of barbecue sauce.
No matter the season, any time is the right time for a little barbecue bliss! Let Harter HouseSupermarkets provide you with the freshest ingredients available for your next barbecue.
Grilled Vegetable Salad
Arrange grilled summer vegetables, such as zucchini, peppers, onions and eggplant, on a large platter and serve them at your next backyard get-together.
5 tablespoons butter melted
1 tablespoon olive oil
1 tablespoon finely chopped rosemary
2 teaspoons finely chopped fresh garlic
1/4 cup red wine or sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground or coarse ground pepper
1/4 teaspoon salt
2 tablespoons finely chopped pitted kalamata olives
2 medium zucchini, halved lenghwise
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
1 large red onion, cut into 6 slices
1 small eggplant, cut into 6 (1/2-inch thick) slices
Heat gas grill on medium or charcoal grill until coals are ash white. Place vegetables onto grill, cut-side down.
Grill, turning and brushing occasionally with reserved butter mixture, until vegetables are tender and browned (13 to 15 minutes).
To serve, arrange vegetables on serving platter; drizzle with vinaigrette.