How To "Beef up" Your Vegetarian BBQ Recipes
Vegetarians often get a rough deal at barbecues when compared with their carnivorous counterparts. Soggy frozen veggie burgers and replica meat-free sausages needn't be the only option, though. Here are some easy and unique recipes that'll make your meat-eating friends regret their poorly cooked sausages and burnt burgers: |
HALLOUMI AND MUSHROOMS SKEWERS
Ingredients: (6 skewers)
Halloumi (250g pack)
Button Mushrooms (250g)
Parsley (small bunch)
Lemon (1)
Olive Oil
1. Cut the cheese into bite-sized chunks of a similar size to the mushrooms. Marinate in a bowl with finely chopped parsley and the juice of the lemon.
2. Feed on to skewers evenly.
3. Cook for 10-15 mins or until mushrooms are softened.
BALSAMIC VEGETABLE KEBABS |
Ingredients: (6 kebabs)
Mixed vegetables, including mushrooms, peppers, aubergine, red onion, tomato, courgette (600g)
Balsamic vinegar
1. Chop all the vegetables into similar-sized chunks and, in a bowl, marinate in 3 or 4 tablespoons of balsamic vinegar for 1 hour.
2. Equally divide them between kebab sticks.
3. Barbecue for 15 minutes or until vegetables are cooked and softened. |
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SWEET POTATO AND FETA PARCELS
Ingredients:
Sweet potato (1 per person)
Feta cheese (a couple of small squares per person)
Spring onions
Olive oil
Salt and pepper 1. Coat the potatoes in olive oil and salt and pepper, and wrap in foil.
2. Barbecue for 45-60 mins or until soft throughout.
3. Cut open and mix in feta and finely sliced spring onions. |
FOCACCIA TOASTIES
Ingredients :
Focaccia rolls (1 per person)
Jars of mixed roasted veg or similar
Sauce (pesto, sweet chilli)
Any cheese
Fresh herbs and spices 1. These focaccias are great for using any leftovers you have in your cupboards or fridge. Simply fill them with some vegetables, a sauce of a some kind, some fresh herbs such and plenty of cheese. You can be creative with your fillings and try out different combinations.
2. Squash them down, but don't let anything seep out of the bread. Stick them on a low heated part of the barbecue , until everything has warmed through. You want a slight charring on the buns to give them the unique taste you only find with barbecues , but be careful not to burn them.
TOFU-STUFFED TOMATOES |
Ingredients: (serves 4)
Smoked tofu (250g)
Mixed nuts (1 handful)
Large beef tomatoes (4)
Any fresh herbs
1. Cut the tops off the tomatoes and, with a spoon, dig out the middles. In a food processor, mix half the tomato middles, tofu, the nuts and any fresh herbs (rosemary and basil work particularly well).
2. Carefully spoon the mixture back into the tomatoes. Place the tops back on and lightly coat in olive oil.
3. Individually wrap in foil and place on the barbecue and cook for 25 mins or until cooked all the way through.
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