Recipes for grilling

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These are among the current recipes at the Vegetarian Times website:

 

Grilled Vegetable Kebabs

Portobello Mushroom Burgers

Tofu Mushroom Burgers

 

* Exported from MasterCook *

 

Grilled Vegetable Kebabs

 

Recipe By : www.vegetariantimes.com 6/99

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***MARINADE***

1/3 cup fresh lemon juice

1/4 cup olive oil

1/4 cup minced onion

1 clove garlic -- minced

1 tablespoon crumbled dried oregano

Salt and freshly ground black pepper to -- to taste

***REMAINING INGREDIENTS***

1 medium eggplant

sliced 1 inch thick and quartered

8 small red-skinned potatoes -- parboiled

1 large zucchini -- blanched

and sliced 1 inch thick

8 whole peeled garlic cloves -- blanched

1 medium red bell pepper

cut into1-inch pieces

1 medium yellow bell pepper

cut into 1-inch pieces

 

Some vegetables, such as broccoli, potatoes and cauliflower, require

precooking or they will burn on the outside before becoming tender within.

 

Prepare charcoal grill or preheat gas grill for at least 10 minutes.

 

Marinade: In large shallow glass bowl, whisk together all marinade

ingredients. Add vegetables and toss to coat. Let stand 10 minutes.

 

Thread vegetables on skewers, alternating for color. Grill until tender

and lightly charred, turning and brushing with marinade often, about 5

minutes. Makes 4 skewers.

 

Per Skewer: 167 Cal.; 3g Prot.; 7g Fat; 25g Carb.; 0 Chol.; 268mg Sod.; 4g

Fiber.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Portobello Mushroom Burgers

 

Recipe By : www.vegetariantimes.com 6/99

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Sandwiches

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

2 cloves garlic -- minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 large portobello mushroom caps

stems trimmed to 1/2 inch

4 slices large red or sweet onion -- 1/4-inch

4 whole-grain hamburger rolls -- split

OR kaiser rolls

4 leaves romaine or red leaf lettuce

4 slices large ripe tomato -- 1/4-inch

 

Portobello mushrooms vary greatly in size. Choose mushrooms with caps

about 4 inches across for this recipe.

 

Combine oil, vinegar, garlic, salt and pepper; mix well. Brush over both

sides of mushrooms and onion slices. Hold onion rings together by

inserting a toothpick through each slice. Grill mushrooms and onions on

covered grill over medium coals until tender, about 5 minutes per side.

Place rolls cut side down on grill during last 1 to 2 minutes of cooking.

 

Remove toothpicks from onions. Layer lettuce, tomato and onion rings over

bottoms of rolls; top with mushrooms. Close burgers with tops of rolls;

serve with mustard, ketchup or fat-free mayonnaise if desired. Makes 4

burgers.

 

Per Burger: 198 Cal.; 6g Prot.; 5g Fat; 33g Carb.; 0 Chol.; 389mg Sod.; 4g

Fiber.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Tofu Mushroom Burgers

 

Recipe By : www.vegetariantimes.com 6/99

Serving Size : 8 Preparation Time :0:00

Categories : Grilling Sandwiches

Vegetables Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

2 tablespoons minced garlic

3/4 cup sliced wild mushrooms such as cremini

OR white button mushrooms

10 ounces Japanese-style extra-firm tofu -- drained, cubed

1/2 teaspoon Thai green curry paste -- up to 1

1 cup cooked basmati rice

1 large egg or 2 egg whites -- (optional)

1/4 cup plain dry bread crumbs -- up to 3/4

Salt and pepper to taste

 

This combination creates a low-fat burger packed with flavor and nutrition.

Serve on a garlic roll with hoisin sauce, tomato slices and chopped cilantro.

 

In medium skillet, heat oil over medium heat. Add garlic and cook,

stirring often, until golden, about 1 minute. Add mushrooms, tofu and

curry paste and cook, stirring once or twice, until mushrooms are softened,

3 to 5 minutes. Remove vegetables with slotted spoon. If any liquid

remains in skillet, cook uncovered until thickened; add to vegetables and

allow to cool.

 

In food processor or blender, combine mushroom mixture, rice and egg or egg

white if using. Process until blended, stopping to scrape down sides of

bowl several times. Transfer to large bowl. Gradually add 1/4 cup bread

crumbs and mix until well blended. Season with salt and pepper.

 

Shape mixture into 3-inch patties (1/2-inch thick), adding extra bread

crumbs if needed to hold patties together.

 

Prepare grill or preheat broiler. If grilling, put patties on vegetable

grid. If broiling, put patties on broiler pan or large cookie sheet lined

with lightly oiled foil. Grill or broil 3 to 5 inches from the heat, until

lightly browned, 6 to 8 minutes per side. Check often to prevent burning.

Makes 8 burgers.

 

Per Burger: 142 Cal.; 7g Prot.; 3g Fat, 23g Carb.; 0 Chol.; 150mg Sod.; 2g

Fiber.

 

Converted by MC_Buster.

 

 

 

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