Veggie-Friendly BBQ Recipes

Dear H,

This 4th of July, I’ve been invited to a 100% meat-themed barbeque. The only problem: I’m a vegetarian! Any ideas for some veggie-friendly dishes I can bring to throw on the grill and share with the group?

Thanks!
Boneless BBQer


Boneless,

Ahh, the perpetual dilemma of the vegetarian in summer. You could take the easy route and just bring some frozen veggie burgers to slap on the coals, but it is highly unlikely you’ll have success sharing, as they are not nearly as delicious as the all-mighty beef burger.

Here are two recipes you can make for yourself—one for sharing, and one just for you!

For Sharing: Edamame Succotash

So, I won’t beat around the bush—this recipe is straight from Whole Foods. But it is such a update on traditional lima bean-based succotash (not tasty), I had to try it for myself. Luckily, Whole Foods shares its recipe, which I’ve shared with you below. My twist: The mix is missing some crunch, so I would add in some crushed walnuts, candied pecans, or slivered almonds.

Ingredients
2 (4 ounce) packages gourmet mushroom blend, coarsely chopped
2 tablespoons extra virgin olive oil
Sea salt, to taste
Ground pepper, to taste
1 (16 ounce) package Edamame soy beans, thawed
2 cups fresh or frozen corn kernels, thawed
1 cup dried cranberries
1/2 cup roasted red peppers, diced
Dressing
2 tablespoons Thai sweet red chili sauce
1/8 to 1/4 teaspoon Thai red curry paste
2 tablespoons mirin
1 1/2 tablespoons toasted sesame oil
Method
Sauté mushrooms over medium-high heat in olive oil with salt and pepper for 7 to 8 minutes or until mushrooms give up their liquid. Place edamame and corn in a large serving bowl. Add hot cooked mushrooms, cranberries and peppers. Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted seame oil. Gently toss together and adjust seasoning to taste.


Not For Sharing: Ellie’s Super-Easy Tofu Kabobs

My vegetarian friend Ellie made these last night along with some chicken kabobs, and they were a hit….for her. While everyone else reached for the chicken, she chomped on her own teriyaki-flavored tofu feast. These kabobs are advantageous because a.) they are delicious, and b.) no non-vegetarians would spring for the tofu, even if it does look delicious (I know from experience).

Here is the recipe, straight from the source:


Ingredients
Tofu (get extra firm or it will fall apart!)
Rainbow peppers (green orange yellow red)
Mushrooms (best are whole baby bellas/criminis. Sliced tend to fall apart)
Red onion
Pineapple
Your favorite bottled teriyaki marinade
Method
Brush the tofu and peppers in the marinade. The mushrooms could soak in it for a little while before grilling, but most veggies shouldn’t in general marinate for very long. Assemble the kabobs by alternating ingredients, just don’t put the yellow peppers next to the pineapple! Spray the grill first, or the tofu will stick. Cook for 10 minutes on each side, or until the veggies appear done.

Bon Appetit!
H*




Readers, any other veggie friendly options you'd recommend? Leave a comment.
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