mlb@cisco.com (Marcia Bednarcyk) (06/12/91)
In article <1991Jun11.141825.8851@mthvax.cs.miami.edu>, malcolm@castle.ed.ac.uk (Malcolm Douglas Brown) writes: |> Can anyone suggest vegetarian recipes for cooking on Barbeques? Nut |> roasts are a possibility but ideas run dry after that. Sure! Lots! When I grill, I like to grill my entire dinner on over the coals, everything from appetizers to dessert. Here are some of the things I've done: 1. skewered vegetables. Let marinate in Italian dressing or equivalent over night to pick up flavor. Cherry Tomatoes, chunks of green peppers, sweet onions, mushrooms, cubes of tofu (they really pick up the flavor), etc. Soak the wooden skewers overnight before using to slow down the rate at which they blacken. 2. Just skewered mushrooms. I separate these out because they are so incredibly delicious grilled that I often make them alone. Be sure to marinate them in some kind of oil-based marinade, or they dry out and shrivel up. (Try a mixture of olive oil, fresh organo, and garlic.) Brush on more of this oil as they're cooking. Be careful not to overdo it because the oil causes flare ups. 3. Eggplant. This is also marvelous. Don't bother to salt/drain it, or it tends to get too dry on the grill. I like to use the Japanese eggplant sliced quite thin on the diagonal, grill until they start to blacken, and then toss the slices in a dressing made of olive oil, balsamic vinegar, oregano, salt, pepper, garlic, dash of sugar, and dash of cayenne/red pepper flakes. 4. Corn on the cob. Take off all the silk you can, then soak it in water in the husk. Put on the grill....yum. 5. Baked potatoes. Since I hate to waste heat, I often wrap up a few potatoes in foil (wash first, and pierce skins) and set them over the coals as they're burning out. I don't know how long they really take, as I leave them overnight and they're done in the morning :-). The coals give a very interesting flavor to the potato. Something I've thought of to do at the next BBQ: wash and halve small red potatoes, then wrap them in foil with butter and onions and garlic. They should take a lot less time, and I'd imagine the flavors will blend well. 6. Tofu and fish and onions. This is a favorite of a friend...marinate them all in soy sauce and onions and olive oil, then wrap in foil with the onions and toss on the grill. This was fantastic. Marcia Bednarcyk mlb@cisco.com