Summer is here so let the grilling begin! A meatless BBQ perfect for your vegetarian guests!
When I think of summer, I think of long summer nights, fun beach days, lots of delicious food and chilled cocktails. What can be more fun than grilling your standard BBQ chicken, hot dogs and hamburgers? How about these foods that you didn’t know you can grill, but you can! A vegetarian BBQ that will boost healthy eating in your home.
In an effort to eat clean, whether you’re vegan or just trying to eat healthier, fruits and vegetable are always better. Consuming less meat while saving animal lives will allow you to feel good about yourself while supporting a good cause. Replacing your usual meat with these fun foods drastically changes how you feel physically and emotionally.
Toss 1 pound baby bok choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes. Top with a glaze of choice or leave it as is for a tasty side dish.
This is such a fun idea and can be combined with practically any other goodie of your choice. Have your cake and…grill it too? Use pound cake from the grocery store or make a healthy version, and slice it up. Brush the cake with melted butter and place on the grill over medium-low heat. Grill for about two minutes per side, and serve with warm grilled berries!
Glazed Peaches, Plums & Apricots
Glazed with your favorite sweetener or simply use honey and you’ll get the most scrumptious dessert you’ve ever tasted and probably half the fat of the usual desserts served at most BBQ. Top with whipped cream and oh my gosh!!! Cut them in half and remove the pit, rub them with butter and cinnamon, and then grill them butter-side down for 4 minutes on each side (or until soft). Peaches are high in beta carotene, vitamin C, and fiber.
Canned artichokes have nothing on the grilled version, which gives them a nice smoky flavor. Boil the artichokes before heading outside, and then slice them in half. Scoop out the few first layers, brush with olive oil, and sprinkle with salt. Turn occasionally while it’s grilling — about four to five minutes on each side. Take off the heat, squeeze on some lemon juice, and enjoy!
I had no idea you could grill watermelon, how can it be? You shall see how it be! Cut them into slices, sprinkle with salt and let drain on a paper towel for about 30 minutes. Then pat dry both sides with the paper towel, brush them with olive oil, and grill for about 5 minutes on each side. Watermelon is high in lycopene, which might help prevent certain kinds of cancers.
We saved the best for last, because this sh!t is bananas. Take a ripe but firm banana and cut lengthwise with the peel still on. Grill cut-side down for 2-3 minutes and remove from heat. Carefully remove the peel and enjoy with the works: ice cream and berries also straight off the grill, chocolate sauce, and sliced almonds.
If you’ve ever had chicken teriyaki, this probably isn’t a huge surprise, but grilled pineapples are amaze-balls. Cut them into slices, sprinkle with cinnamon and grill for 3-4 minutes each side. These are high in vitamin C and a good source of fiber. And they’re delicious with chicken, if I do say so myself.
Another big surprise, grilled grapes! Place a bunch of grapes directly on the grill. Turn every few minutes to ensure all the grapes have been exposed to the heat evenly. Remove from heat once the skin has split and the grapes lose their plumpness. Top with honey and a bit of orange zest. Put these on a skewer between bites of chicken or shrimp. They’re high in vitamins C and K which is a plus.
Cut them in half, leaving the skin on. Take out the seed/pit. Coat it with olive oil and grill cut-side down for 5-7 minutes. When finished, top them with salsa, Greek yogurt, and corn. These are high in all kinds of vitamins and potassium.
Clean them, trim them, and then coat them with olive oil, salt and pepper. Put them on the grill for 3 minutes, rolling them as necessary. Remove from grill and top with a balsamic vinegar glaze. Delish!
Another who knew? Wash a head of romaine and cut it in half, then season it with olive oil and lemon juice. Grill 3-4 minutes on each side. Add to any sandwich or make a grilled salad with what’s left over from your BBQ fest.
Zucchini & Eggplant
If you know anyone with a garden, then you probably will end the summer with too much zucchini and squash on your hands. Slice them into rounds and drizzle with olive oil and garlic. Cook for 5-6 minutes each side, and serve sprinkled with Parmesan cheese. Keep a close eye not to overcook. Over cooking will cause them to become black and to mushy to eat. Chop the left overs and you have yourself a side dish for dinner.
Grilling tomatoes sounds absurd! It’s not, we promise! It’s like having freshly roasted tomato sauce right on your sandwich. A M A Z I N G! A bit of basil on a piece of cheese and it’s like heaven on earth only better! If you manage to have some leftovers, chop them up and toss them with garlic, olive oil, vinegar, basil, salt and pepper and you have yourself a topping for a delicious Bruschetta.
I can make a grilled cheese right at home you say? We encouraged everyone to ditch the pan and make their grilled cheese right on the grill. It’s crunchy, it’s yummy and it will melt in your mouth. Use a cheese of your choice and watch the miracle happen right before your eyes.
Trying to lose weight and enjoy a great BBQ at the same time? Try grilling tofu and you’ll be amazed at how great it tastes. Tofu can be combined with veggies to make a great shish kabob or over a salad for a complete meal with half the calories.
You’re probably already throwing nectarines and peaches on the grill, now try slices of mango. Brush with honey or olive oil and sprinkle with cayenne for a spicy kick.
Who said meat has to take the center stage of your next BBQ? You’ve made grilling healthier! Now go call your friends and enjoy your BBQ!
We would love to hear from you, our readers, about new and improved ways of grilling. Share your recipes with us!
By: Ida L
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