Guest guest Posted May 30, 1999 Report Share Posted May 30, 1999 Here are grill recipes for bread, salad, and veggies -- including one (2 if you count the variation for Grilled Summer Vegetables) for veggie kabobs: * Exported from MasterCook * Barbecue Bread Recipe By : Southern Living, May, 1999 Serving Size : 8 Preparation Time :0:00 Categories : Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic bulb 8 thick white bread slices Butter-flavored vegetable cooking spray CUT off pointed end of garlic bulb; place garlic on a piece of aluminum foil. Fold foil to seal. BAKE at 425 F for 30 minutes; let garlic cool. SQUEEZE pulp from 4 cloves; reserve remaining garlic cloves for another use. LIGHTLY coat bread slices with vegetable cooking spray. GRILL, without grill lid, over medium heat (300 to 350) 1 minute on each side or until toasted. Rub with roasted garlic. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Corn with Maple Vinagrette Recipe By : Southern Living Serving Size : 6 Preparation Time :0:00 Categories : " Post " Vegan Vegetables Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ears fresh corn with husks 1/4 cup unsweetened brewed tea 1/4 cup vegetable oil 3 tablespoons balsamic vinegar 2 tablespoons maple syrup 1 clove garlic -- minced 1/4 teaspoon salt 1/4 teaspoon pepper Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Cover corn with water; let stand 30 minutes (keeps husks from burning). Drain corn and pat dry. Pull husks over corn. Stir together tea and next 6 ingredients in a small mixing bowl. Grill corn, covered with grill lid, over medium heat (300 ° to 350 °) 20 minutes. Carefully pull back husks, leaving attached. Brush kernels with vinaigrette. Serve with remaining vinaigrette. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Onion Salad Recipe By : Southern Living, April, 1999 Serving Size : 4 Preparation Time :0:20 Categories : Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large sweet onions 1/3 cup balsamic vinegar 2 tablespoons walnut oil 2 tablespoons honey 1 teaspoon salt 8 cups mixed salad greens 3/4 cup chopped fresh parsley 3/4 cup chopped pecans -- toasted • PEEL onions, leaving root end intact. Cut each onion vertically into quarters, cuffing to within 1/2 inch of root end. Cut each quarter vertically into thirds. Place in a shallow dish • WHISK together vinegar and next 3 ingredients. Pour over onions; cover and chill 2 hours. • DRAIN onions, reserving vinaigrette mixture. • GRILL onions, covered with grill lid, over medium-high heat (350 to 400) 10 to 15 minutes or until tender Place each onion on 2 cups salad greens; drizzle with reserved vinaigrette. Sprinkle with parsley and pecans. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Potato Packets Recipe By : Tony & Karen C. Greenlee Serving Size : 8 Preparation Time :0:00 Categories : Grilling Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 potatoes -- sliced 1 onion -- sliced into rings seasoned salt to taste freshly ground pepper Place potato slices & onion slices on a large sheet of foil (large enough to make a packet to enclose all the ingredients). Place them on the foil in layers (potatoes & then some onion rings) and sprinkle seasoned salt and pepper over each layer. Fold up the foil to make a packet, poke holes in the packet, place on grill rack, and grill until potatoes are tender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Summer Vegetables Recipe By : Karen C. Greenlee Serving Size : 6 Preparation Time :0:00 Categories : Grilling Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 zucchini -- sliced 1 yellow squash -- sliced 1 red bell pepper -- cut into chunks 4 ounces sliced mushrooms 1/4 cup olive oil 2 tablespoons red wine vinegar 2 cloves minced garlic 1 teaspoon thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Combine the prepared vegetables in a large bowl. Mix olive oil, vinegar, garlic, and seasonings together. Pour over vegetables and stir well to coat vegetables. Allow to marinate for 30 minutes or more (or overnight). Then place on a large sheet of foil and fold over to make a packet. Poke a few holes in the top. Place packet on grill and grill until all vegetables are tender. Variation: You can also make vegetable skewers from this recipe. After marinating the vegetables, place them on skewers, alternating the vegetables, and grill them until veggies are tender. - - - - - - - - - - - - - - - - - - NOTES : I sometimes add different seasonings -- such as some oregano and/or basil and/or a sprinkling of Mrs. Dash Onion & Herb mix or Garlic & Herb mix. * Exported from MasterCook * Tandoori-Style Vegetable Kebabs Recipe By : Serving Size : 4 Preparation Time :0:25 Categories : Grilling Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes -- halved, quartered or cut into wedges 1/2 head cauliflower -- broken into florets 2 medium-size carrots -- sliced 2 inches thick 1 medium-size onion -- cubed 1 recipe Tandoori Marinade (see below) Raita sauce (plain yogurt with chopped -- cilantro, mint and s cucumber pepper to taste) for dipping -- if desired TANDOORI MARINADE: 1 cup plain yogurt 2 garlic cloves -- minced 1 teaspoon minced fresh ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 3/4 teaspoon garam masala (available at Indian groceries and farmers markets) 1/8 teaspoon ground red pepper 1 tsp. minced fresh ginger Bring a medium-size pot of lightly salted water to a boil. Add the potatoes and boil for 3 minutes. Add the cauliflower to the potatoes and boil for 3 minutes. Add the carrots to the potatoes and cauliflower and boil for 2 minutes more. Drain immediately, plunge into cold water to stop the cooking, and drain again. Place the vegetables, including the onion, in a large bowl. Add the marinade and toss to coat. Let stand at room temperature while you prepare the fire. (Alternately, the marinating vegetables can be refrigerated for up to 12 hours.) Prepare a medium-hot fire in the grill. Thread the vegetables onto skewers. Grill the vegetables, turning occasionally, until browned and tender, about 8 minutes. Serve hot, with raita on the side if desired. MARINADE: Combine the yogurt, garlic, ginger, cumin, coriander, salt, garam masala and red pepper in a small bowl. Use this marinade with any vegetable or combination of vegetables. - - - - - - - - - - - - - - - - - - NOTES : NOTES: Quote Link to comment Share on other sites More sharing options...
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