Veggie BBQ




With the summer on, the number of BBQ invitations rise. And the slight uneasiness when people realize ... you don't eat meat.

Because whats the fun in a BBQ without meat to trow on it? Well, it can be. So here's a step to step guide for a veggie BBQ. For all vegetarians, and anyone who likes to trow some veggies in the mix. And the best part, it's cheap 'n easy too.

All recipes will work in the oven as well. Since I didn't have a BBQ at hand while making the intstructable: that's how i made them for the pictures.  But don't worry, the recipes have been field tested on numerous occasions. 

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Step 1: The Shopping List

For the veggie-BBQ you'll need these ingredients:

- olive oil
- salt, pepper
- tinfoil (optional)
- oven or BBQ
- salad bowl
- skewers
- dish or platter

- 2 avocados
- 2 tomatoes
- mozzarella, aprox 125 gr.
- 1/2 lemon (or some lemon juice)

- button mushrooms
- cream cheese

- zuchini
- paprika

- eggplant

Step 2: The Salad

I guess this one is an all round summer classic. It's a simple yet tasty salad, and thanks to the avocado quite nutritious and filling. For the salad  you'll need:

- 2 avocados
- 2 tomatoes
- mozzarella
- lemon
- salt, peper

Cut the avocados in half and take out the seed. Then cut up the avocado in dices. An easy way to do this is as follows:

Take one half avocado and a knife. Use the knife to cut the avocado in squares while it's still in the peel. Be careful not to cut through the peel. When done, trace the knife between the peel and the avocado, and the squares come popping out.

Dice the tomatoes and the mozzarella and add to the avocado. Add salt and pepper, and sprinkle some lemon juice on top. The lemon will make the taste of the avocado come out better, and prevent it from turning brown.

Mix the salad, and you're done.

Step 3: Cream Cheese Mushrooms

This one is my favorite. It is easy to make, but tastes great and ads a little glamour to the BBQ.

You'll need:

- button mushrooms (leave some for the next recipe)
- cream cheese
- salt, pepper, olive oil

Take the button mushrooms and push the stem. It will come off easily, and leave a hole in the mushroom. Fill the mushroom with cream cheese, add some salt and pepper. Put some oil on a piece of tinfoil, and place the mushrooms on it. Make sure to get olive oil on all the mushrooms. On the BBQ the tinfoil is not necessary, but it will prevent smaller mushrooms to fall into the charcoals and I find the olive oil a nice addition to the recipe.

Put in the oven or on the BBQ, wait till the cream cheese is melting and the mushrooms are done.

Eat and enjoy.

Step 4: Veggie Shish Kebab

- skewers
- button mushrooms
- bell pepper
- zucchini
- salt, pepper, olive oil

Cut up the bell pepper and zucchini in squares or halves, but remember they have to be big enough to put a skewer through. The smaller mushrooms you can keep whole, cut the bigger ones in half. Put the veggies and mushrooms on the skewers in random order, and sprinkle some olive oil, salt and pepper on. In the oven: place on some tinfoil. Put the skewers in the oven / on the BBQ till done. On the BBQ, don't forget to turn the skewers so they'll get well done on all sides. But be careful, as the vegetables are roasting they start getting loose on the skewer and slide of easily.

Off course, this recipe is easy to adjust to your taste. You can add any vegetables you like, or add meat substitutes like marinated tofu or tempeh.

Step 5: Grilled Eggplant

- eggplant
- salt, pepper
- olive oil
- baking dish
- mozzarella*

Cut the eggplant up in slices of about 1 cm. Place the slices on the baking dish and put salt on both sides, the salt will get the water out of the aubergine. After a while you'll see drops forming on top. Leave for about 5 - 10 minutes and turn the slices around once or twice. Brush or wash of the salt of and put the slices on some napkins. Put napkins on top and press to get some more water out.

Clean the dish and add oil and pepper. Put the slices of eggplant in the oil, and after turn them around. The eggplant will soak up the olive oil. Put the slices on the BBQ or in the oven. On the BBQ: don't forget to turn the slices.

* As I was making this instructable, I had some slices of mozzarella left. So I figured, why not put them on top of the eggplant. It was a first try with good result. I'm not sure if it works on the BBQ though, as the mozzarella might slide or melt of, but you can always put them on some tinfoil to prevent this from happening. You wont get the nice crust on top though. 

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    5 Discussions


    5 years ago on Step 5

    Will be tried out soon! ;) :)
    Is this for 2 persons btw? I'm really bad at portioning ;)

    The Fettler

    6 years ago on Introduction

    Well, I am a vegetarian and thank you for this - it truly does look delicious!!
    Smaaklikt :-)



    6 years ago on Introduction

    Ik ben geen vegetariër maar dit ziet er lekker uit.

    (I'm no veggie but this looks delicious)


    6 years ago on Introduction

    Hier krijg ik honger van. En je moet je naam veranderen in Otje :-)