RecipeNet "Grilled Veggies"

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. . . VEGETARIAN

Grilled Veggies
VN, GF, SF

Ingredients

10 okra
1 large yam, washed and sliced into 1/2 inch discs
1/2 cauliflower, washed and cut up into large florets
1 red pepper, sliced into four sections
1 large tomato, sliced into thick discs
Salt
Olive oil
Chipotle-Ginger Barbecue Sauce

Directions

Wash and prepare all veggies. Get your barbecue to medium-hot.

Brush yam discs on both sides with barbecue sauce and put on the grill.

Salt the cauliflower and put on a pan with a bit of olive oil. Cover with tin foil and put on grill.

Turn the yams after three minutes.

Brush the okra with the sauce and put on the grill. If you have a special grill tray put the okra on that as they tend to fall through the grill otherwise.

Turn and monitor the yams, brushing them with more sauce as necessary. Do the same with the okra. Both are done when a fork slips easily through them. Place them on the resting rack of your barbecue.

Check the cauliflower. If it is getting soft, brush it with the barbecue sauce, remove from pan and put it directly on the grill. Add the tomato slices; brush them with sauce too. Add the pepper to the grill.

Monitor the veggies on the grill and brush them with more sauce as needed. Flip the tomato only once. It takes about 2 minutes on each side. Veggies are done when the skin on the pepper is just starting to singe and the pepper is getting a little soft. You may have to move the tomato and the cauliflower to the resting rack of your barbecue before the pepper is done, depending how fast they cook up.

Serve veggies with Grilled Tempeh and a salad.

"This is a simple grilling recipe that is nice to do on a hot summer's day when you don't want to heat up the kitchen. It is adaptable to camping and using a fire pit too. I use this basic method for all the veggies I cook on the grill. As far as I am concerned, any veggie can be grilled!"

Created in the kitchen of: Dorothy, Ontario, Canada

Recipe published: Summer, 2006

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Vegetarian Recipes

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