T W A U ... The Chase....today's...
Film, Media & TV2 mins ago
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For more on marking an answer as the "Best Answer", please visit our FAQ.I always like marinated vegetable kebabs - for the marinade you can use chilli oil, crushed coriander seeds and cumin - just brush it on the vegetables and barbeque (you can use red & green peppers, mushrooms, onion, or any vegetable that is around really). Another marinade that is nice with aubergine skewers uses coconut, chili, vegetable stock, salt and pepper. Aubergines are also nice roased just in olive oil on a barbecue.
Wraps are also good - cook some jasmine rice and stir in some coconut milk & chilli. Wrap this mixture in a tortilla or flat bread and barbeque until warmed through.
I'm getting hungry now!
Mmmm, agree with the halloumi cheese idea. Yum!
Also veggie skewers, or fruit skewers (chunks of pineapple, apple and marshmallow for sweet)
Try these sites.....
http://www.interlog.com/~john13/recipes/barbeque.htm
http://www.bbc.co.uk/food/recipes/mostof_bbqrecipes.shtml#vegetables_and_vegetarian
Also when I want little we used to run a knife down the centre of a banana, squash in those miniature mars bars (from Celebrations box) and then wrap in foil and bbq. Mmmmmm :)
Try these spicy sweet potato slices (they take a bit of prep but you could do it in advance):
Parboil approx 1lb of unpeeled sweet potatoes then let them cool. Peel then cut into thick slices. Mix 2 tblspns of oil with 1 tspn of chilli sauce and a pinch of s and p. Brush the oil onto the slices then bar-b-q.
You can always do veggie kebebs with varoius dips/marinades, corn on the cob is always a winner.
For a sweet option, peel, slice and core a pineapple. Mix a good splash of dark rum, 2 tblspns muscavado sugar, 1 tspn ground ginger and 4 tblspns of melted, unsalted butter. Brush the mix onto the pineapple then cook for approx 3/4 mins each side. Serve with a blob of ice cream - heaven!! Enjoy!!
I 'que lots of different veggies and I roast alot of them whole. Rub your whole veggies with herb oils >>rosemary, basil, mint, or garlic. Try: pototoes, sweet potatoes, zucchinni, squash, carrots, parsnip, red & green peppers, onions, portabello mushrooms.
Corn: pull husk back a bit and remove hairs, soak corn in water for about one hour before grilling. Roast corn in wet husk, turning every few minutes....
And at every "Veggie-Que" I have, it goes with out saying...there must be a roasted garlic bulb to spread on pita, crackers, veggie burgers. Take a whole bulb a garlic, slice the top off about 1cm to expose the cloves inside. Drizzle olive oil over top. Roast. Once bulb is cook, the garlic cloves inside >a mild garlic paste, pick off a clove, squeeze on pita...devour!
Here's to a great summer of
"Veggie-Que's"
*cheers*
A Vegetarian Canuckian across the Atlantic Pond
Whole spring onions (not too thin) brushed with oil cooked on the BBQ are delicious - but keep a close eye on them as they cook quite quickly - that's why it's best to use thicker ones.
To add to the banana suggestions - very simply just use whole, unpeeled bananas and leave until they are completely black. Great for when you've cooked all the savoury stuff but there's plenty of heat still in the BBQ.
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