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| I'm having a deck christening party next weekend. Anyone have any really great vegetarin grill recipes? |
Follow-Up Postings:
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- Posted by Salena(salena330@yahoo.com) onMon, Mar 19, 01 at 9:13
| Thanks for asking this question Kim. ....... I am also interested in the info you receive!!!! Oh, we like grilled veggies in a pita with lots of parsley or sprouts and mustard. Salena |
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- Posted by Gardener(gardener@sunflower.com) onTue, Mar 20, 01 at 8:40
| Well, since you haven't gotten any recipies, I'll tell you what we do. I wouldn't classify this as "killer," but we like them. Use a salad dressing to marinade whole canned potatoes, whole mushrooms, canned pineapple chunks, cherry tomatoes, chunks of bell pepper (using different color peppers adds to it), and chunks of onion. We use Italian or French dressing (not the creamy style). Then skewer all the veggies and place on the grill. Everyone always loves it. |
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- Posted by Dances in Garden-CDN(krystagr@mnsi.net) onThu, Mar 22, 01 at 16:24
| I love to grill a mixture of vegetables and serve them. If you grill big things, and enough of them, they are a main dish serving: Zuchinni and yellow crook-neck squash - slice into "planks" lengthwise about 1/4 inch thick. Mushrooms - very large, leave whole, portabello are nice but are intense. I use large white button mushrooms Green peppers - cut in half or quarters, seed and remove membrane and stem Onions - peel and slice about 1/2 inch thick, poke soaked skewers through them to keep the rings together Eggplant - slice in planks as well Tomatoes - leave whole (make sure peel is unbroken) and turn carefully. Cherry type should be skewered so they don't fall through. Asparagus - blanch first so that they cook through before burning up!! Brush or toss the veggies with olive oil, salt, pepper, garlic, etc. to your liking. Then, toss on the grill and cook to desired doneness. I can sit and eat this in piles! You get the true flavour of the items plus a slight smoky flavour from the grill. |
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