Anyone know quick and easy recipes for barbecued veggies?

Seasonings, etc! I am a vegetarian.Anyone know quick and easy recipes for barbecued veggies?
I once made some veggies skewers and used this marinade





1/4 c. olive oil


1/4 c. red wine vinegar


2-3 cloves of garlic (depending on how much you like it)


fresh basil according to taste.





Marinate for about 1/2 hour before grilling. Reserve the marinade to brush on your veggies.Anyone know quick and easy recipes for barbecued veggies?
1/2 an eggplant, cut into 1/2 inch to 1 inch thick slices


several sweet peppers of different colors, cut lengthwise and de-seeded


optional: other vegetables such as portobello mushroom slices, onions (quartered), or sweet potato slices


MARINADE:


6 cloves garlic


1 Tbsp. salt


2 tsp. dark soy sauce (or 1 Tbsp. wheat-free tamari for gluten-free diets)


1/4 cup fresh lime juice (or substitute lemon juice)


1/2 loose cup fresh coriander, including the stems, chopped


GARNISH:


handful of fresh coriander/cilantro leaves


Preparation:


Place all marinade ingredients in a small chopper or food processor. Process to a fine paste-like sauce.


Place prepared vegetables in a long and flat dish or pan. Pour the marinade over.


Distribute the marinade over both sides of the vegetables. Allow to sit for at least 10 minutes (while you prepare the barbecue), or up to several hours in the refrigerator.


Grill on your barbecue (or on an indoor countertop grill), turning several times. Vegetables are done when browned slightly and flesh has softened - about 10 to 15 minutes, depending on the heat of your grill.


Vegetable Grilling Tips: If you want to grill cherry tomatoes and onions (these are marvelous on the barbecue!), try marinating them first, them skewering them. Wooden skewers can be easily purchased in grocery stores or gourmet food shops.





Serve the vegetables as is, or garnish with a handful of fresh coriander leaves sprinkled over. Makes a perfect side dish to barbecued meat, burgers, poultry, fish, or other barbecue delights. ENJOY!!
1/2 an eggplant, cut into 1/2 inch to 1 inch thick slices


several sweet peppers of different colors, cut lengthwise and de-seeded


optional: other vegetables such as portobello mushroom slices, onions (quartered), or sweet potato slices


MARINADE:


6 cloves garlic


1 Tbsp. salt


2 tsp. dark soy sauce (or 1 Tbsp. wheat-free tamari for gluten-free diets)


1/4 cup fresh lime juice (or substitute lemon juice)


1/2 loose cup fresh coriander, including the stems, chopped


GARNISH:


handful of fresh coriander/cilantro leaves


Preparation:


Place all marinade ingredients in a small chopper or food processor. Process to a fine paste-like sauce.


Place prepared vegetables in a long and flat dish or pan. Pour the marinade over.


Distribute the marinade over both sides of the vegetables. Allow to sit for at least 10 minutes (while you prepare the barbecue), or up to several hours in the refrigerator.


Grill on your barbecue (or on an indoor countertop grill), turning several times. Vegetables are done when browned slightly and flesh has softened - about 10 to 15 minutes, depending on the heat of your grill.


Vegetable Grilling Tips: If you want to grill cherry tomatoes and onions (these are marvelous on the barbecue!), try marinating them first, them skewering them. Wooden skewers can be easily purchased in grocery stores or gourmet food shops.





Serve the vegetables as is, or garnish with a handful of fresh coriander leaves sprinkled over. Makes a perfect side dish to barbecued meat, burgers, poultry, fish, or other barbecue delights. ENJOY!!
For squash, green peppers, eggplant, tomatoes. Clean, slice, drizzle with oil, sprinkle with Mrs. Dash and grill in grill basket or on foil til done. For corn, potatoes, onions, put in foil packet, add pat of butter and seasonings, seal packet and grill over low heat for 30-40 mins. Veggies are done when fork goes through easily.
I slice squash, zucchini, and onion into pretty big chunks, and toss them in a grill wok (nonstick ';bowl'; w/ holes) w/ butter and herbs de provence and s%26amp;p.... give the onions a head start, if you use them, then add squash/zucc. Don't cook so long they are mushy, just crips-tender.
Find a great BBQ sauce (Stubb's is divine!) and marinate them in that and throw 'em on the grill. I always look for new recipe ideas at http://www.cdkitchen.com . Give them a try too.
Grill your veggies and toss with a little Basalmic vinegar. Easy and yummy!
im not sure im only a kid but go you wohoo vegetarians ruleeee. Meat is murder
Vegetable Kabobs with Cumin Butter


1 small yellow bell pepper, seeded and cut


into 1 1/2-inch squares


1 small red bell pepper, seeded and cut


into 1 1/2-inch squares


2 small ears fresh corn, husked and cut


into 1-inch thick rounds





Cumin Butter


6 tablespoons butter


3/8 teaspoon ground cumin


1/4 teaspoon dried red pepper flakes


Salt and freshly ground pepper


1 1/2 tablespoons chopped fresh cilantro





Prepare barbecue grill (medium heat). Alternate vegetables on 4 skewers.





Cumin Butter: Melt butter with cumin, red pepper flakes, salt and pepper in heavy small saucepan. Remove from heat and stir in chopped cilantro. Arrange skewers on grill. Brush with some of the butter. Grill until vegetables are just crisp-tender and beginning to char, turning and basting occasionally, about 15 minutes.





Remove from grill. Brush with butter.

















Grilled Herbed Vegetables








1 tablespoon olive oil


1 clove garlic, minced


2 teaspoons snipped fresh rosemary or 2 tablespoons snipped fresh


basil; or 1/2 teaspoon dried rosemary or 1 teaspoon dried basil, crushed


1/4 teaspoon salt


4 cups mixed vegetables, such as eggplant; summer squash or


zucchini; green beans; red onion; and red, green, or yellow sweet pepper





Directions


1. In a medium mixing bowl combine the olive oil, garlic, rosemary or


basil, and the salt.





2. Add the vegetables to oil mixture, tossing to coat. Spoon vegetable


mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of


foil together; seal tightly with a double fold. Fold in remaining ends


to completely enclose vegetables, leaving a little space for steam to


build.





3. Grill the vegetable packet on a grill rack directly over medium-hot


coals about 20 minutes or until vegetables are tender, turning the


packet over halfway through the cooking time. (Or, bake vegetables in


a 350 degree oven about 25 minutes or until tender.) Season vegetables


to taste with pepper. Makes 4 side-dish servings.




















Italian Grilled Vegetables


Vegetables get added flavor from Zesty Marinade. Feel free to use other vegetables such as asparagus, Portobello mushrooms or plum tomatoes.


Prep Time: 10 minutes


Cook Time: 10 minutes


Makes 6 servings.











Ingredients:


Zesty Marinade


2 pounds assorted vegetable pieces (zucchini, yellow squash, peeled eggplant, bell peppers, mushrooms, onions)








Directions:


1. Prepare a double batch of Zesty Marinade.


2. Place vegetables in large bowl. Add 1/4 cup Zesty Marinade; toss to coat.





3. Grill over medium heat 5 to 10 minutes or until tender, turning frequently and brushing with remaining Zesty Marinade.





Serving Suggestion:





Grilled Veggie Sandwiches: Prepare grilled vegetables as above. Split 4 (mini) french baguette rolls. Brush cut sides of each with 1 tablespoon Zesty Marinade. Layer each baguette with assorted grilled vegetables. Add slices of mozzarella cheese, if desired. Serve immediately or wrap tightly in foil and refrigerate until ready to serve.























Savory Grilled Potatoes





1/2 cup Miracle Whip salad dressing


3 garlic cloves, minced


1/2 tsp. paprika


1/4 tsp. salt


1/4 tsp. pepper


3 baking potatoes, cut into 1/4-in. slices


1 large onion, sliced \





Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Divide potato mixture evenly among 6 (12-in.) square pieces of heavy-duty foil. Seal each to form packet. Place foil packets on grill over medium-hot coals (coals will have slight glow). Grill, covered, 25-30 minutes or until potatoes are tender

















SIMPLE GRILLED EGGPLANT


Yield: 1 Servings





2 1/2 lb Eggplant


1/3 c Olive oil virgin


1/4 c Italian parsley; chopped


Salt; to taste


Parsley; finely chopped


Freshly ground black pepper





Recipe by: Joel.Ehrlich at salata (Joel Ehrlich) If using large


eggplant, remove the stems, then slice the eggplants horizontally


1/2'; thick. Small eggplants should be sliced vertically 1/2'; thick.


Place the eggplant slices in a large, heavy plastic bag such as a


freezer bag. Add the olive oil, salt and pepper to the bag, close the


top and toss the eggplant with the seasonings until the slices are


evenly coated. Preheat a grill. Grill the eggplant slices over


medium-high heat until tender and attractively browned. Do not allow


them to char. For a picnic, layer the grilled eggplant slices in a


large, shallow plastic container and sprinkle each layer with the


parsley. Alternatively, arrange the slices on a platter and sprinkle


with parsley. Serve at room temperature.





Yields 6 Servings

















GRILLED VEGETABLE KEBABS


Yield: 6 Servings








12 mushrooms


2 green bell peppers


1 red bell pepper


1 pt cherry tomatoes


2 onions -- * see note


1 eggplant


3 zucchinis


1/2 c olive oil


1/2 c lemon juice


: salt -- to taste


: black pepper -- to taste





* Use a sweet onion such as Vidalia, Imperial Sweet or use an onion


such as Bermuda.





1. Prepare vegetables. Clean mushrooms and remove stems, seed peppers


and cut into bite-sized chunks, peel onions and cut into chunks,


remove stems from cherry tomatoes, slice zucchini into thick slices,


cut eggplant into chunks. 2. Use 6 metal skewers about 6-8 inches


long. Thread vegetables onto skewers, alternating according to color


for a nice presentation. 3. Brush with a marinade of the olive oil,


lemon juice, salt and pepper. Grill 4 inches from hot coals, turning


and basting frequently. Cook for about 12-15 minutes
Grilled Veggie Platter With Ginger Mustard Dip:





1 small zucchini


8 fresh asparagus spears (about 3/4 lb)


1 med red bell pepper


1 tbsp olive oil


1/2 cup mayo


2 tbsp honey mustard


2 tsp grated gingerroot


1 clove garlic finely chopped





Cut zucchini in 1/2 crosswise the cut each half into 4 spears, trim the asparagus and cut the bell pepper into 8 strips.





In an ungreased 13x9 baking dish place the veggies and drizzle with oil, then grill on medium heat 1-2 min until lightly chared then turn and repeat. Remove from grill and refigderate about 30 min, until chilled





Mean while in small bowl combine remaining ingredients, serve with cold grilled veggies.


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Wild Mushroom Pizza:





1 Tsp Olive Oil


1 Can (13.8oz) Refrigerated Pizza Crust


1 Tbsp Butter


1 lb Fresh Wild Mushrooms (Shitake, Oyster, Crimini) Cut into 录 in Slices


1 Tsp Dried Thyme Leaves Crushed


Salt and Pepper to Taste


1 (8oz) pkg Cream Cheese Softened


4 oz Fontina Cheese Shredded


1 Cup Shredded Mozzarella


Fresh Thyme Leaves if Desired





1. Heat oven to 400. Brush large cookie sheet with oil. Unroll dough and place on cookie pppsheet. Starting at center press dough out to 15x10 in rectangle. Bake 8 to 10 min or pppuntil crust is lightly browned.





2. Meanwhile in skillet heat butter over med-high heat. Add mushrooms; cook about 6 pppppppppmin, stirring frequently until well browned, drain. Stir in salt and pepper.





3. Spread cream cheese evenly on the crust. Sprinkle with fontina, cheese. Spread ppcooked mushrooms over fontina cheese and sprinkle with mozz cheese.





4. Bake 10-12 min longer or until cheese is melted and crust is brown. Cut into 8x6 rows, ppsprinkle with fresh thyme leaves if desired.


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Ham and Asparagus Rolls:





12 fresh asparagus spears trimmed


1/4 cup mayo


1 tbsp dijon mustard


1 tsp chopped fresh thyme


6 slices deli ham thick sliced (about 1/16 in)





Fill a 13x9 baking dish with ice water and set aside. Heat 1 in of water in a 12 in skillet to a boil, add asparagus and boil 2-3 min uncovered until crisp tender. Remove from boiling water and plunge in ice water. Let sit for 3-5 min until well chilled then drain well and pat dry.





Meanwhile in small bowl mix mayo, mustard, and thyme. Spread mayo mix evenly on the six pieces of ham. Cut each ham slice in half lengthwise. Roll 1 ham strip around each asparagus spear. Wrap tightly and store in fridge until serrving.


(This picture shows them serving/presenting these in a medium hight plain straight edged glass)





Use the soy or tofu based lunch ';meats'; instead of ham.





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Greek Salad Kabobs:





3/4 cup plian yougurt


2 tsp honey


2 tsp fresh chopped dill


2 tsp chopped fresh oregano


1/4 tsp salt


1 small clove garlic


KABOBS:


24 cocktail (or plain) toothpicks


24 pitted kalmatta olives


24 small ripe tomatoes


12 slices (1/2 in thick) English/seeded cucumbers cut in 1/2 lengthwise.








In a small bowl mix dip ingredients, set aside





On each cocktail pick thread one olive, tomato, and cucumber slice. Put the cuke on the bottom so that it is a free standing item, serve with the dip.





























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And these are very good, they are now requested:





Wrapped Stuffed Dates:





16 Large Whole Dates


3 oz Soft Chevre (Goat Cheese) or Cream Cheese Softened


1 Tbsp Chopped Toasted Almonds


1 Can (8 oz) Refrigerated Crescent Rolls





Glaze:





陆 Cup Powdered Sugar


陆 Tsp Grated Orange Peel


1 Tbsp Orange Juice





1.Cut each date in 陆 longwise and remove pit. Place cheese of choice and nuts in zipper top bag. Mash together. Snip tip and fill each date 陆 with cheese mix.





2.Heat oven to 375, unroll crescent rolls and separate in 4 Rectangles. Pinch together the seams. Cut each rectangle into 4 even strips. Wrap each stuffed date with 1 strip dough, and pinch edge closed. Place seam side down on un-greased baking sheet.





3.Bake 10-15 minutes, or until the dough is golden brown. Meanwhile in a small bowl mix glaze ingredients and immediately drizzle glaze over hot wrapped dates. Remove from baking sheet cool slightly and serve warm.