Veggies on the Barbie
Grill mushrooms, red bell peppers, and squash on the barbecue, simple recipes.
Don't know what to feed the vegetarian at the barbecue? Or just want some veggies with those burgers or ribs? You can barbecue many vegetables and mushrooms and the taste will surprise you. You can make the vegetables along side the meat at the same temperature.
Portobello Mushroom
The Portobello mushroom is a large crimini mushroom. It's a purely a marketing name. It's a meaty favorable fungi. Make sure you buy a firm and plump mushroom with an earthy smell. As with all mushrooms, gently pat them with a moist paper towel to wash. Discard the stems or use them for soup stock. Coat the mushrooms but gently rubbing olive oil all over them. Then just put them on the grill at 300. They are usually done in around 15 -20 minutes, but check after 10. You may want to grate fresh parmesan over them just before you get them off the grill or right after. They also taste great with a bit of lime juice.
Red Bell Peppers
- 2 red bell peppers
- Fresh Italian basil
- about a tablespoon of olive oil
- salt and pepper to taste
- 2 teaspoons crushed rosemary
- grated parmesan
Discard the tops and seeds of the red bell peppers. Soak in olive oil. Sprinkle salt, pepper, and crushed rosemary on top. Finely, chop the fresh basil and spread on top. Grill at around 400 for about 20 minutes. Serve with grated parmesan cheese on top.
Grilled Italian Style Butternut and Acorn Squash Medley
- one small butternut squash
- one small acorn squash
- around a 1/4 cup olive oil for drizzling
- Fresh Italian basil
- oregano, crushed rosemary, fennel to taste
- salt and pepper to taste
- grated parmesan cheese- optional
- squirt of lime or lemon - optional
Peel and chop up the squashes, discarding seeds and stringing bits. Lay them on a board, drizzle olive oil on top. Mix them around in the olive oil. Season with spices and salt and pepper. Finely chop Italian basil and sprinkle on top.
Either wrap in aluminum foil with punctured holes on top for about 20 minutes until soft or just put them on the grill for around 15 minutes until crispy.
Serve with grated parmesan or/& a squirt of lime or lemon.
Grilled Asian Style Squash
This is just like the other one but with a distinctly Asian flavor. You can usually buy Thai basil and Lemongrass in Chinatown or at specialty food markets. Thai basil has a pungent strong aroma. Only the inside of the lemongrass is eatable, it's used for flavoring. The scent of the lemongrass will permeate the food.
- one small butternut squash
- one small acorn squash
- around a 1/4 cup olive oil for drizzling
- Thai basil
- 1 tablespoons grated ginger
- salt and pepper to taste
- One sprig of tender young lemongrass
- squirt of lime - optional
Peel and chop up the squashes, discarding seeds and stringing bits. Lay them on a board, drizzle olive oil on top. Mix them around in the olive oil. Season with ginger, salt and pepper. Finely chop Thai basil and sprinkle on top.
Either wrap securely in aluminum foil placing the lemongrass on top with punctured holes for around 20 minutes until tender or just place them on the grill with the lemongrass on top for 15 until crispy.
Serve with a squirt of lime.
BBQ Rainbow Pizza which includes a red and white Canada Day Pizza on the grill and a tri-color pizza for the Fourth of July!
Here's a good gardener's article on what Herbs to Grow for the BBQ!
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