Vegetarian Grilling Menu

Photo Jun 08, 8 15 24 PM

A few weeks ago, I spent the weekend at that place above with several friends. Had a great weekend watching two friends complete a triathlon and walking around a lovely beach town, but best of all got to cook for multiple friends and use a grill. I without a doubt miss Southern summer evenings trying to get something on the grill before the evening’s thunderstorm comes rolling in and getting to try out different marinades. So as soon as I found out our rental house had a grill we could use, I knew I would be taking advantage of it. And since it is less than a week till the 4th of July, perfect time for me to post my grilling for vegetarians menu!

Vegetarian Grilling Menu

Grilled Sweet Potatoes

Zucchini, Summer Squash & Bell Pepper Kebabs

Corn on the Cob

Grilled Peaches & Nectarines

Recipes

Grilled Sweet Potatoes

4 sweet potatoes
1/2 cup olive oil
Salt
Pepper

Peel the sweet potatoes then cut them into 1/2 inch thick slices. I recommend cutting a little bit off one side of a sweet potato so it has a base to rest on and won’t roll around while you’re cutting the slices. Throw slices into a big mixing bowl, pour olive oil over then salt and pepper. Mix the slices up till they are completely covered. Set aside.

Zucchini, Summer Squash & Bell Pepper Kebabs

Bamboo or metal skewers
4 zucchini
2 summer squash
2 bell peppers, any color
1 bottle of your favorite Italian dressing, I use Annie’s Organic

If using bamboo skewers, soak in water for 30 minutes to prevent them from catching on fire when they go on the grill.
Cut the zucchini and squash into 1 inch thick slices, then cut in half. Take the bell peppers and cut the top off, then pull all the insides (seeds and such) out. Cut each pepper into four quarters, then cut each quarter into three slices. Place all the veggies into a mixing bowl and pour the salad dressing over them all, then stir. Set aside for at least 15 minutes. After allowing them to marinate, grab some friends and start skewering them. Doesn’t matter what order you put the vegetables in but do leave about an inch of space on both ends of the skewers. Set aside.

sweet potatoes & kebab veggies marinating

sweet potatoes & kebab veggies marinating

Corn on the Cob
1 ear of corn per person
Giant tub of water or sink

Take each ear of corn, pull back the top of the husk, and remove all the corn silk you can. Pull the husk back up, you will not be removing the husks! Place the ears of corn in the giant tub of water or sink and allow them to soak for 30 minutes. After 30 minutes, pick each ear up and hold them upside down to get all the water to drain out. Set aside.

Grilling Time
Preheat your grill to a medium temp, so between 300-400. Make sure to clean off your grill too!

The sweet potatoes will take the longest so lay each slice individually on the grill. Flip after 15-20 minutes. Grill for another 10 minutes then remove. Place then on a baking sheet and place in a 150 degree oven to keep warm. They should have a nice grill mark on each side and be soft to the touch.

so many sweet potatoes

so many sweet potatoes

Take your ears of corn and place on the grill. Then after 10 minutes rotate them. Since you’ve soaked them, they will be steaming inside their husks while on the grill. Remove from the grill after another 15 minutes. The corn will stay warm inside of the husks so no need to place them in an oven to keep warm. If you get really good, sweet corn nothing but a little salt and pepper will be needed. You could definitely slather them in butter (maybe even Amanda’s BBQ butter) if you want.

Take your kebabs and place them on the grill. Check on them after 10 minutes and rotate them, remove after another 15 minutes. Personally, I like my veggies to still have a bit of a crunch to them so I only grill to get some marks and smoky flavor added. If you aren’t into that, then leave them on for a bit longer. Remove from grill and place on a baking sheet in the oven.

kebabs and corn grilling time!

kebabs and corn grilling time!

post grilling

post grilling

The super tricky part about all of this is your grill strategy. The sweet potatoes take up A LOT of room so that’s why I do them first. If your grill has a top rack, then that will be perfect for your corn to hang out there while you grill everything else. I like to do the kebabs after the sweet potatoes come off since those also take up a lot of grill space.

Dessert

Grilled Peaches & Nectarines

4 peaches

4 nectarines

Juice of half a lemon

1 tablespoon cinnamon

1/2 cup sugar

whipped cream

Leave the skins on the peaches and nectarines.  Cut peaches and nectarines around the pit, leaving you with four slices per piece of fruit.  Place the fruit slices into a large mixing bowl.  Squeeze the lemon over the fruit slices then sprinkle the cinnamon and sugar over the top.  Stir the fruit up till every piece is covered.  Let sit for 10 minutes.

Heat grill to a medium temperature and make sure you’ve cleaned the grill! Don’t want salad dressing from the kebabs mixing with the fruit.  Dump all the fruit slices onto the grill in one layer, close the lid, and leave alone for 10 minutes.  After 10 minutes, check the fruit and if they seem to be slightly gooey and slightly caramelized then take them off the grill.  If not, leave on for another 2-3 minutes and check again.  Take the fruit off the grill, put some on a plate or in a bowl and glob on some whipped cream. Yum!

why hello there!

why hello there!

not a bad grilling view

not a bad grilling view

 Have any favorite 4th of July recipes? Let us know!

-Liz

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