Guest guest Posted June 12, 1999 Report Share Posted June 12, 1999 I haven't been paying attention to which Veg. Grill recipes have been posted (phone line problems) but here are the ones I typed up that looked good to me. I apologize if there are any duplicates! * Exported from MasterCook II * Barbecued Mushroom Sandwiches Recipe By : The Vegetarian Grill/Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : Grilling Sandwiches Vegetarian Grill - Chesman Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large portobello mushrooms, sliced 1/2 " thick 4 1/2 " thick onion slices 1/2 cup Barbecue Glaze or any tomato-based barbecue sauce 4 whole wheat rolls, halved, or 8 slices whole wheat bread Prepare a medium fire in the grill. Brush the mushrooms and onion with some of the barbecue sauce. Grill the mushrooms and onion, turning occasionally, until tender and grill-marked, about 10 minutes. Grill the rolls or bread until lightly toasted, about 2 minutes per side. To assemble the sandwiches, lightly brush the toasted bread with the remaining barbecue sauce. Arrange the mushrooms on 4 roll halves or bread slices. Arrange the oinons on the mushrooms, then top with lettuce. Close up the sandwiches, slice in half, if desired, and serve at once. - - - - - - - - - - - - - - - - - - NOTES : A great barbecue sandwich, with portobello mushrooms providing the " meat " of the sandwich. Serve with traditional barbecue fixings, especially cole slaw, pickles, and potato salad. * Exported from MasterCook II * Campfire Cinnamon Toast Treats Recipe By : The Vegetarian Grill/Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : Desserts Grilling Vegetarian Grill - Chesman Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 1 teaspoon ground cinnamon 8 brown and serve rolls -- cut into quarters 4 tablespoons butter -- melted 1 pint strawberries, hulled -- halved if large 2 firm bananas -- peeled and sliced Prepare a low fire over the grill. Combine the sugar and cinnamon in a medium-size bowl. Brush the rolls with the butter, then toss in the bowl with the cinnamon and sugar. Thread the bread onto skewers, alternating with the strawberries and bananas. Grill the kabobs, turning occasionally, until the bread is browned and toasted, 8 to 10 minutes. Serve hot. - - - - - - - - - - - - - - - - - - NOTES : Breakfast or dessert? These cinnamon-coated cubes of bread skewered with strawberries and bananas make a delicious and unusual addition to brunch, but they would not be at all out of place as a dessert. My family likes them as a breakfast treat when we are camping. * Exported from MasterCook II * Chimichangas on the Grill Recipe By : The Vegetarian Grill/Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : Grilling Mexican/Southwestern Vegetarian Grill - Chesman Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons canola or olive oil 2 cloves garlic -- minced 1 teaspoon ground cumin 3 cups cooked black beans or 2 15-oz cans -- drained 1 1/2 cups diced fresh or canned tomatoes 1 tablespoon minced chipotle en adobo sauce -- or to taste salt and pepper 8 (10-inch) flour tortillas 8 ounces Monterey jack cheese -- grated 1/4 cup chopped fresh cilantro -- optional salsa - - - - - - - - - - - - - - - - - - NOTES : Traditionally, chimichangas are deep-fried or pan-fried burritos. But there's no need for frying when the heat of the grill can brown the tortilla and give it a lovely crispy texture. * Exported from MasterCook II * Foil-Wrapped Apple Brown Betty Recipe By : The Vegetarian Grill/Andrea Chesman Serving Size : 2 Preparation Time :0:00 Categories : Desserts Grilling Vegetarian Grill - Chesman Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 apples, peeled -- thinly sliced 1/2 cup crushed graham cracker crumbs, preferably OR crushed cookie crumbs 1/4 cup brown sugar 4 tablespoons butter -- melted 1 teaspoon ground cinnamon Prepare a low fire in the grill. Combine the apples, cookie crumbs, brown sugar, butter, and cinnamon in a bowl and mix well. Divide the mixture between 2 large pieces of heavy-duty foil and seal the packets so no liquid or steam will escape. Grill the packets, turning once, until the apples are soft, about 20 minutes. Open the packets very carefully and serve warm. Serving Suggestions: Like many old-fashioned fruit desserts, this version of apple brown betty is delicious served with ice cream or a dollop of barely sweetened whipped cream. - - - - - - - - - - - - - - - - - - NOTES : Normally this recipe would serve four, but two hungry campers would have no trouble consuming all of this delicious, easily prepared dessert. One note of caution: Be sure to grill this over a low fire - one that has died down considerably. Over a hot fire, the apples will scorch and their flavor will be bitter. * Exported from MasterCook II * Grilled Fall Vegetable Packets Recipe By : The Vegetarian Grill - Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : Grilling Vegetables Vegetarian Grill - Chesman Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red potatoes -- thinly sliced 1 small winter squash (3/4 to 1 lb), peeled, seeded and thinly sliced 1/2 rutabaga, peeled -- thinly sliced 1 onion -- thinly sliced 4 cloves garlic -- thinly sliced salt and pepper 4 tablespoons butter 4 tablespoons dry white wine 4 tablespoons freshly grated Parmesan cheese Prepare a medium fire in the grill. Mist 4 large pices of heavy-duty foil with nonstick spray. Divide the potatoes, squash, rutabaga, onions, and garlic among the foil pieces. Sprinkle generously with salt and pepper. Place a tablespoon of butter on and drizzle a tablespoon of wine over each packet, then sprinkle each with a tablespoon of Parmesan. Seal the packets so no liquid or steam escapes. Grill with the lid down until the vegetables are tender, 20 to 25 minutes. Check one package after 20 minutes to be sure it isn't scorching on the bottom. Remove from the grill when the vegetables are completely tender if serving at once; remove when slightly underdone if you are holding for a while. The packets are well-insulated and will hold their heat for up to 30 minutes after removing from the grill. Serve hot. Serving suggestions: Serve this dish with soup and salad for a comforting at-home supper, or serve with bread and cheese on a picnic. - - - - - - - - - - - - - - - - - - NOTES : Foil packets capture my kids' imaginations, enticing them to eat vegetables they normally avoid. This particular vegetable combination tastes great and is simple to prepare. The packets are completely transportable, which makes them a definite possibility for a picnic. * Exported from MasterCook II * Grilled Onion Dip Recipe By : The Vegetarian Grill/Andrea Chesman Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Grilling Vegetarian Grill - Chesman Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 onion -- thinly sliced 2 tablespoons extra virgin olive oil 1 1/2 cups plain yogurt 1/4 cup chopped parsley 2 tablespoons chopped fresh mint or 2 tsp dried salt Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. Toss the onions with the olive oil. Grill the onions, tossing frequently, until well browned and tender, about 10 minutes. Combine the onions with the yogurt, parsley, mint and salt to taste. Let stand for at least 30 minutes before serving to allow the flavors to develop. - - - - - - - - - - - - - - - - - - NOTES : For adding moisture to grilled vegetables and burgers and for heightening the grilled flavor, nothing beats this simple combination of grilled onions, yogurt, and herbs. * Exported from MasterCook II * Harvest Grill Recipe By : The Vegetarian Grill - Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : Grilling Vegetables Vegetarian Grill - Chesman Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Dijon mustard 2 cloves garlic -- minced 1 teaspoon chopped fresh rosemary 1/3 cup Classic Vinaigrette or Basic Herb Marinade and Salad Dressing or store-bought Italian style salad dressing salt and pepper 1 1/2 pounds red new potatoes -- cut into quarters 1 pound beets -- cut into wedges 2 onion -- cut into wedges 1 red or yellow bell pepper 2 pounds sauerkraut Prepare a medium-hot fire in the grill. A vegetable grill rack is optional but recommended. (However, not all the vegetables will fit.) Combine the mustard, garlic, rosemary, vinaigrette or salad dressing, and salt and pepper to taste in a small bowl. Whisk until well combined. Place the potatoes in one bowl and the beets in another. Toss the potatoes with 3 Tbsp of the marinade. Toss the beets with 3 Tbsp of the marinade. Skewer the onions and brush with the remaining marinade. Roast the pepper, turning occasionally, until completely charred, about 10 minutes. Place in a plastic or paper bag to steam for 10 minutes to loosen the skin. Meanwhile, grill the vegetables, turning occasionally, until tender and grill-marked, 20 to 25 minutes for the potatoes and beets, about 10 minutes for the onions. Peel, seed, and cut the grilled pepper into thin strips. Combine with the sauerkraut in a medium saucepan and heat through. To serve, drain the sauerkraut and place on a serving platter. Arrange the grilled vegetables on top. Serve hot. Serving Suggestions: This makes a one-dish meal that is great with a chewy, rustic loaf of rye or pumpernickel bread. Beer is an excellent accompaniment. Meateaters might want to add a few sausages to the grill. - - - - - - - - - - - - - - - - - - NOTES : A terrific cool-weather grilled supper. Quote Link to comment Share on other sites More sharing options...
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