Vegetarian Cookout Recipes Vine Ripe Nutrition

Vegetarian Cookout Recipes

I love a summer celebration out in our yard and I want to share some of my favorite vegetarian cookout recipes and menu ideas. Most of us think only about meat on the grill for a barbecue and that makes me so excited to share with you these delicious vegetarian grill recipes.

If you have been spending more time at home and less time going out to protect you and your family and friends, this year is more important than ever to find some new and create vegetarian cookout recipes!

Why Need More Vegetarian Ideas for Grilling?

Here are some great reasons to plan more vegetarian cookout recipes as part of your BBQ menu rotation!

Cooking More At Home More Important than Ever

This summer I am going to plan and enjoy “Summering at Home”. I am going to explore new recipes and create an atmosphere where I want to relax and enjoy the pleasures of being at home. Here are a few great reasons:

• More people staying at home will protect people who cannot stay at home because of their jobs.
• I can eat more healthy and economical at home. And it can be prepared exactly how I want it to be.
• Learning to prepare our food and not only relying on others is an important life skill that everyone needs to learn.
• I can create an inviting atmosphere in my space where I want to hang to relax and enjoy myself. I can create new “tablescapes” and ways to serve food. (In addition, I can discover new books, creative outlets like gardening and sewing, visiting family and friends via phone, text and online.) Have you ever had a dinner party or sipped a glass of wine with friends virtually? It can be a lot of fun.
• When I get bored, I can discover new things to keep things fresh, new and amazing including new recipes.

Vegetarian Cookout Recipes and Menu Ideas

Hope you love these three themed vegetarian BBQ ideas and that you make them throughout the summer. The recipes are included below!

Pizza Party on the Grill Menu

• Grilled (or Oven Roasted) Okra Fries
• Tomato, Pesto and Arugula Pizza
• Strawberry Sherbet
• Orange Missouri Mules

Summer Fiesta on the Grill

• Spinach Artichoke Nachos
• Sweet Potato Squash Corn and Black Bean Tacos
• Pico de Gallo and Fixings
• Grilled Tofu Fajitas
• Grilled Fruit S’mores
• Wild Blueberry Sangria

Old Fashioned Southern Barbecue With a Vegetarian Twist

• Pimento Cheese Pinwheels
• Barbecue Tempeh Open-Faced Sandwich with Slaw
• Southwestern Potato Salad
• Strawberry Rhubarb Crisp
• Lavender Blueberry Lemonade

Vegetarian BBQ Recipes

Below are the vegetarian cookout recipes for all the menu ideas that I put together above.

Here are some Summer Pizza Party Ideas for the Grill recipes.

Grilled (or Oven Roasted) Okra Fries

If you have never made okra fries, you are missing out on something delicious to make this summer. To grill or roast in your oven?

If you don’t want to use your oven in the summer, adapt my recipe and make on the grill. But if your grill space is a premium and you have two cooks one inside cooking the fries and doing the essential behind the scenes and a chef at the grill give them a break and bring them out some okra fries. Check out my recipe in my blog post on okra below with Chris Smith.

The two dips to serve with the okra fries are also delicious! To grill the fries, here is some nice directions how http://www.myvegtableblog.com/inspiration/okra-roasted-tomato-stew/

As an alternative to the Tomato, Pesto and Arugula Pizza, try chopped broccoli, walnuts and sundried tomatoes and red onion. (use green onion and adapt ingredients to your food tolerances with IBS)

Tomato, Pesto and Arugula Pizza

Salad on top of the pizza is optional but delicious!

Pizza Crust

The first thing you do is to make the pizza crust, my husband has perfected the pizza crust and I am sharing his secret recipe from my book  Farm Fresh Nutrition This book has several really good pizza topping ideas that you will want to have!

Here is my husband’s world famous pizza recipe!

 To Grill Pizza Crust

Make pizza crust according to recipe and allow it to rise for at least 15 minutes.

Make sure that you have all the toppings ready and near the grill.

Toss or Roll it out and lay on a pizza pan that has parchment or wax paper.

We have a pizza wok that we add the crust on directly on the grill. If you don’t have one, here is one that would work well for you Barbeque Grill Wok , grease it well before adding pizza crust.

Heat barbeque whether gas grill or charcoal. If you are using charcoal, make sure the grill is medium heat not too hot or you will burn the pizza crust.

Grill Pizza on one side to start

Place the crust on the grill and shut the lid.

Allow it to cook for a few minutes.

Use a spatula to check and see if the crust is slightly brown.

Take to spatulas and take care to flip it over.

Add toppings of your choice and let them cook over the grill.

For this pizza, I used homemade 1/4-1/3 cup pesto sauce, 1 medium chopped vine ripe tomato, 1/2 cup chopped onions,  1 bunch garden arugula and large ball fresh mozzarella cheese.

I add the arugula as a salad on top of the pizza at the very end just before serving. I toss it with 1/2 squeezed lemon, 1/4 cup olive oil, salt, pepper to taste and 1-2 tablespoon grated Parmesan cheese.

This sherbet should be one of your delicious recipes for desserts. No ice cream maker is needed to make this tasty recipe! Just blend, freeze, serve! It tastes especially delicious in my grandmother’s dessert dishes. Try making with other berries and peaches depending on the seasons! I made from local strawberries in my freezer!

You don’t need an ice cream maker to make this sherbet

Strawberry Sherbet

2 cups strawberries (The recipe works best with slightly frozen or thawed berries. I used the last of my frozen berries from last year)

1/2 cup sugar

1/2 cup low fat milk

2 cups Greek yogurt

1 teaspoon vanilla

1 pinch of salt, optional

Add strawberries to the blender and puree.

Add sugar, vanilla, pinch of salt and Greek yogurt and mix well.

Place in a shallow bowl and let freeze until firm.

Take an ice cream scoop and scoop it up into your favorite dessert bowl. Top with a local, fresh berry! This same recipe would make some great popsicles too. Makes 8 servings, 1/2 cup each.

This little mocktail is named after my home state!

Orange Missouri Mules

These ginger beer and fresh orange juice mocktails are refreshing and will knock your socks off! See the recipe below.

If you are looking for recipes to make Summer Fiesta on the Grill, look no further.

Spinach Artichoke Nachos

Sweet Potato, Summer Squash, Corn and Bean Tacos

This recipe is a farm to table feast! You can change up this recipe depending on what is in season. It would be great to substitute tomato or eggplant! These vegetables were prepared on the grill but on a rainy or cold day, you can saute or roast them!

Makes 4 servings

1 medium sweet potato, peeled and cubed

1 small onion, peeled and cubed (can use green onion if following low fodmap diet)

1 zucchini, peeled and cubed

1 yellow squash peeled and cubed

1 corn on cob, husked but left on cob (corn is not low fodmap)

1 can of black beans, rinsed and  drained (use garbanzo beans or lentils if following low fodmap)

Enough olive oil to coat vegetables to grill

1 clove of garlic minced (skip if following low fodmap)

1 teaspoon freshly ground cumin

1 teaspoon chili powder (choose kind without onion or garlic if following low fodmap)

Salt and pepper to taste

Lime juice if desired

1 pack of corn tortillas

Barbeque Grill Wok

Heat the barbeque grill. Get vegetables ready along with pico de gallo and taco fixins. Place vegetables in separate bowls and toss them lightly in oil. Begin grilling with sweet potatoes, add them to the wok and let them get slightly soft and then add onions. Place corn on the grill, turning every few minutes.

Toss onions and the sweet potatoes around gently until onions begin to caramelize. Add squash, seasonings and garlic. Cook until the squash is slightly soft. Take off grill and place in a large bowl. Take cooled corn off the cob and add it to the bowl along with the drained beans.

Heat tortillas lightly in microwave or on grill. Add warm tortillas to plates then add grilled vegetables, fixins and pico de gallo (see recipe below).

Pico de Gallo

1 medium to large tomato, chopped

1/2 medium onion, chopped (substitute green onion if following low fodmap)

1/2 cup chopped cilantro

1 clove garlic minced (skip if on the low fodmap diet or use garlic oil)

1/2-1 chopped jalapeno depending on heat tolerance

1 lime, squeezed

Salt and pepper to taste

Mix all the ingredients in bowl and mix well. Best in able to sit at least 30 minutes or an hour.

Taco and Fajita Fixings

Toppings that went well with these tacos included cilantro, cabbage, cheese and avocado.

Tofu Fajitas on the Grill

Use tofu, tempeh or another protein alternative like plant meat extra firm sliced into ¼ inch slices, cutting it along the wide part of the block instead of slicing the long ways

Juice from one lime

1 teaspoon ground cumin

1 teaspoon chili powder (if following low fodmap use one without the onions or garlic).

½ teaspoon salt

¼ teaspoon pepper

Sliced green and red peppers (stick with 1/2 cup per person if have IBS)

One onion sliced (or substitute the greens of scallions to make it low in oligios)

1 small zucchini or yellow pepper or add them both

1 clove garlic minced (or use garlic oil if you are sensitive to the garlic)

Olive oil

Fixins: chopped tomatoes, chopped avocados or guacamole, shredded cheese and lettuce (if you are sensitive to the polyols in avocado, use about an 1/8 of one)

Light up the barbeque grill and get it ready. Toss all vegetables in a small amount of oil in a large bowl. In a separate bowl, mix lime juice, 1 tablespoon of olive oil, cumin, chili powder, salt and pepper and marinate tofu in the mixture. In a wok made for the barbeque grill or cast iron skillet, begin to cook vegetables over the fire until they begin to brown and caramelize.

Add the tofu and cook until slightly crisp and brown.

Pour remaining marinade over the top and let the flavor go through. Take off the vegetable mixture off the grill and serve in warmed tortillas with all the fixings.

You can add lots of healthy vegetables to your fajitas that taste great!

Grilling some fruit to put on top of a graham cracker is a little something different to the toasted marshmallow.

Grilled Fruit S’mores

Festive Wild Blueberry Sangria

My dear friend Bobbi shared a version of this recipe below.

Here are the recipes for Old Fashioned Southern BBQ with a Vegetarian Twist

Skip the bun and serve your barbecue sandwich on grilled bread!

Barbecue Tempeh Open-Faced Sandwich with Slaw

For this vegetarian BBQ sandwich, skip the bun and serve your barbecue sandwich on grilled bread or even a lettuce leaf! You can make your bread gluten-free or use an old fashioned sourdough to make a low fodmap sandwich!

Makes 6 servings

2 (8 ounce) package of tempeh (I love our local Smiling Hara Hempeh and their Raspberry Habanero Flavor would work well instead of my barbecue sauce)

1 recipe of Homemade Barbecue Sauce

1 recipe of Summer Cabbage Slaw Recipe (below)

6 slices sourdough bread

Olive oil

Garnish with cilantro sprig and slivered carrot if desired

Cut tempeh into 1/4 thick pieces by cutting it across the shorter end. Lightly brush with olive oil. Place on BBQ grill for a few minutes and then until lightly browned. Lightly grill both of bread. Pour warm homemade barbecue sauce over browned tempeh. To serve sandwiches, add warm tempeh with sauce over the bread. Top the tempeh with the cabbage slaw. Garnish as desired. Below is my barbecue sauce.

Homemade Barbecue Sauce

Many barbecue sauce recipes are full of sugar and salt without a lot of flavor. This sauce has a little kick but tastes delicious. You can tone down the spice if desired or use one of your favorites that doesn’t use excessive sugar or salt. This recipe makes a fodmap friendly BBQ sauce.

If you are wanting to purchase a low fodmap BBQ sauce, try this Fody one: https://www.fodyfoods.com/products/low-fodmap-bbq-sauce?msclkid=5968de69744b147cf8c9809ae7163b75&utm_campaign=FODY_Bing_USA_Shopping&utm_content=Ad%20group%20%231&utm_medium=cpc&utm_source=bing&utm_term=4575617642058493

2 teaspoon canola oil (or if you like the garlic flavor, use a garlic oil for a low fodmap sauce

1/4 cup chopped green onion

1 tablespoon paprika

1 tablespoon chili powder (without garlic or onion if following a low fodmap diet)

1/4 teaspoon cayenne pepper

1/3 cup brown sugar

1-2 tablespoon of your favorite mustard (I like a seedy mustard without garlic or onion

1/4 cup apple cider vinegar

16 ounce tomato sauce

Salt and pepper to taste

In a medium sauce saute’ onion until it become soft. Add garlic, paprika, chili powder, cayenne and sugar until blended well and then add mustard, vinegar and tomato sauce. Simmer on low for 30 minutes

Summer Cabbage Slaw

This simple slaw will taste great with any meal. Have this recipe on hand!

Makes 6-8 servings

3 cups of cabbage, thinly sliced or shredded

1/2 cup carrot sticks

1/3 cup green onions

1/4 cup canola oil

1/4 cup vinegar

1 tablespoon sugar

1 tablespoon mayonnaise (if desire a little creamy)

Salt and pepper to taste

Thinly slice or shred cabbage.

Toss the ingredients together and let set a few hours if desired.

Baby potato and other summer goodies make this salad!

Southwestern Potato Salad

This recipe below makes the best potato salad!

Strawberry Rhubarb Crisp

Try this Lavender Blueberry Lemonade for a refreshing change!

Lavender Blueberry Lemonade

You can find the recipes for my Strawberry Rhubarb Crisp and Lavender Blueberry Lemonade are included below in my Festive Spring Brunch Menu!

I hope that these vegetarian cookout recipe and menu ideas will help make your summer party planning more fun and easy! As a registered dietitian nutritionist living in Asheville, North Carolina, I love helping my family, friends and clients find the joy in eating again by finding lots of new things that they love.

I am so glad that you stopped by to read this post and if you enjoyed it, please feel free to pass along with your friends!

 

source https://betterweightloss.info/vegetarian-cookout-recipes-vine-ripe-nutrition/