By Malee Oot May 25, 2014
So, this vegetarian walks into a barbeque…an awkward hush falls over the party but for the distinct sizzle of meat on the grill.
Summer is indisputably the season of the grill—a time to flaunt the balmy outdoor conditions and do as much cooking as possible in the scorching glow of a controlled backyard fire. But, there is one question to stump even the most accomplished backyard chefs—what to grill for vegetarians. Don’t panic, put down the kielbasa, there are a number of delicious ways to create barbeque dishes for vegetarians. Here are a three of my favorite meat-free menu options for a good old fashioned summer barbeque.
Grilled Stuffed Peppers
This recipe serves four people, and is a great way to repurpose leftovers (this recipe uses rice, foods like leftover couscous could also be used, as well as other leftover vegetables, like onions and tomatoes).
1 cup rice
2 cups water
2 large peppers (green, yellow, or red)
2 ears of corn
First, prepare the rice. Boil two cups of water and add the 1 cup of rice, cover and allow to cook for 16-20 minutes. Remove the rice and set aside. Meanwhile, place the peppers (whole) and the corn on the grill. Allow the corn to cook completely, but just allow the peppers to roast without becoming too soft, turn them frequently and remove from the grill and set aside temporarily. Allow the corn to finish grilling and then remove from the grill. Once peppers have cooled enough to handle, cut each pepper in half and remove the insides. Fill each pepper half with 4-5 tablespoons of rice. Then, return to the corn and using a knife, take the corn off the cobs. Distribute the corn evenly on top of the rice in each one of the pepper halves. Top each pepper half with cilantro. Gently return the stuffed pepper halves to the grill for about five minutes and allow the peppers to finish cooking. Remove carefully using tongs and serve immediately.
Grilled Garlic Butter Naan Pizzas with Fresh Tomato, Basil and Fennel
Making naan is actually quite simple—and cooking these pizzas on the grill makes the naan even more authentic. The garlic butter can also be repurposed a number of ways, including as a marinade for preparing other summer vegetables on the grill.
First, to make the garlic butter
10 tablespoons butter
4-5 cloves garlic
2 drops lemon juice