101 Vegetarian Grill & Barbecue Recipes: Amazing meat-free recipes for vegetarian and vegan BBQ food

by Ryland Peters & Small (Compiler)

Overview

A truly international collection containing 101 of the most delicious veggie recipes to cook on the grill.

A truly international collection containing 101 of the most delicious veggie recipes to cook on the grill.

The sun’s out, your friends are coming over, the fridge is full of crisp white wine chilling nicely and you’re ready to grill. But you have a vegetarian (or two) coming - what to cook? Don’t be fooled into thinking that the marriage of pure heat and raw meat is the only option. There are so many jaw-droppingly delicious and healthy ways to cook all kinds of meat-free food over the coals or on a gas grill. Here you’ll find ultimate inspiration in chapters organized iinto Small Bites & Dips; Skewers & Kabobs; Burgers & Pockets; Hot Sides; Salads & Slaws; Salsas, Relishes & Sauces; Sweet Treats. Whether it’s the spicy combination of Scotch bonnet heat and sweet molasses you find in Caribbean Sweet Potatoes, the melt-in-your-mouth Corn Cobs with Chimichurri, Mediterranean Chargrilled Veg with Saffron Mayo; Portobello Mushroom Burgers with Grilled Halloumi and Fresh Tomato Salsa or Grilled Pineapple with Brown Sugar and Fresh Lime, we’ve sourced the best recipes from all around the globe plus quick-fix recipes for marinades, sauces, and rubs that can be used to add flavor and fire to the simplest of vegetables. So put down those frozen bean burgers and live a little with these "101 Vegetarian Grill and BBQ Recipes". Your veggie guests will love you and next time you fire up the BBQ meat not even be on the menu at all.

Product Details

ISBN-13:	9781849757225
Publisher:	Ryland Peters & Small
Publication date:	03/24/2016
Pages:	144
Product dimensions:	7.60(w) x 7.50(h) x 0.90(d)

About the Author

A new collection of beautifully photographed recipes, curated for you by the expert food and drink editors at Ryland Peters & Small, and originally created by our highly-regarded cookery authors.

Table of Contents

Introduction 6

Grilling guidelines 7

Chapter 1 Dips, Small Bites & Appetizers

Sweet potato hummus, Baba ghanoush, Borlotti bean purée 11

Cornbread muffins with mango guacamole 12

Grilled market vegetable salad with herbed toasts 15

Grilled artichokes with chilli/chile-lime mayonnaise 16

Grilled polenta 17

Tomato keftedes with tzatziki 18

Vegetable antipasto 20

Piri piri mushrooms 21

Cauliflower fritter satay with coriander/ciiantro & coconut chutney 23

Spinach & ricotta stuffed onions 24

Aubergine/eggplant & cheese rolls 26

Grilled rosemary flatbread 27

Plantain with lime & chilli/chile 28

Chapter 2 Skewers & Kebabs

Sticky BBO tofu skewers 31

Garlic bread skewers 32

Thai-glazed vegetable skewers 33

Chargrilled halloumi with mixed olive tapenade 34

Beet & baby onion brochettes 37

Summer vegetable kebabs with pesto 38

Spicy tofu satay with soy dipping sauce 39

Aubergine/eggplant with honey & spices 40

Shashlik skewers 43

Chapter 3 Pockets & Burgers

Halloumi pitta pockets 45

Beet burgers with wholegrain mustard mayonnaise 46

Spiced falafel burgers 48

Mushroom burgers with chilli/chile mayonnaise & red onion jam 49

Ouinoa burgers with portobelio mushroom 'buns' 51

Chunky aubergine/eggplant burgers 52

Curried sweet potato burgers 53

Spicy vegan burgers 54

Grilled vegetable burgers with halloumi 'buns' 57

Open tofu bean burgers 58

Mushroom barley burgers 61

Cheesy root vegetable burgers 62

Chapter 4 Hot Sides

Grilled courgettes/zucchini 64

Grilled corn with chilli/chile-salt rub 65

Ember-roasted potatoes 66

Sesame sweet potato packets 67

Sweet potato wedges 68

Classic homecut fries 69

Charred leeks with tarator sauce 70

Ratatouille 71

Roasted pumpkin wedges with lime & spices 73

Buttery couscous, Bulgur with ghee 74

Simple noodles with ginger & chilli/chile, Rice pilaf 77

Middle Eastern roasted vegetables with pomegranate seeds 78

Fried carrot & fennel with cumin & pomegranate molasses 80

Tumeric potatoes with lime & coriander/cilantro 81

Aubergine/eggplant gratin 83

Mac 'n' cheese with spinach 84

BBO bread loaf 87

Chapter 5 Slaws & Salads

Classic coleslaw 88

Sour cream slaw 89

Rosemary coleslaw 90

Mango & lime vegetable slaw 91

Beet, celeriac/celery root & apple remoulade 92

Tabbouieh salad with feta 94

Quinoa salad with spring vegetables 95

Salad of soy, wheat berries & cashews 97

Basil, mozzarella & orzo salad 98

Lemon, garlic & chilli/chile potato salad 100

New potato salad with gazpacho dressing 101

Courgette/zucchini & feta salad with lemon, caper & mint dressing 102

Roasted red bell pepper & asparagus salad 103

Pomegranate & squash salad with balsamic dressing 105

Grilled pitta salad with olive salsa & mozzarella 106

Salad of truffled French beans 108

Carrot, blood orange & walnut salad 109

Chicory/endive leaves stuffed with beet, cumin & mixed grains 111

Chapter 6 Sauces, Salsas & Rubs

Hot & smoky barbecue sauce 112

Homemade tomato ketchup 113

Sweet chilli/chile sauce, Asian barbecue sauce 114

Classic mayo, Mustard mayo 116

Herb mayo, Lemon mayo, Pesto mayo 117

Thai spiced marinade, Minted yogurt marinade, Herb, lemon & garlic marinade 119

Blue cheese dressing 120

Smoky tomato salsa, Salsa verde, Mango & sesame salsa 123

Home-fermented kimchi 124

Creole rub, Moroccan rub, Fragrant Asian rub 127

Chapter 7 Sweet Treats

Caramelized pineapple 129

Sozzled apricot bruschetta with orange cream 130

Grilled figs with almond mascarpone cream 132

Grilled fruit packages 133

Grilled pears with spiced honey, walnuts & blue cheese 135

Baked banana splits with peanut butter & chocolate 136

Vegan marshmallows 139

Chocolate marshmallow brownies 140

Index 142

Recipe credits & picture credits 144