You’ll Love These Vegetarian Summer BBQ Recipes!

Summer is right around the bend which means it’s about time for us to fire up those grills and get ready for some epic outdoor dinner parties! Whether you’re a strict vegetarian or a meat lover with a penchant for veggies, these two recipes are sure to not disappoint:

You'll Love These Vegetarian Summer BBQ Recipes! | Elite Pools Houston

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Grilled Teriyaki Eggplant

Eggplant is the perfect vegetarian alternative for barbecues, given that it has a natural rich, smokey flavor. Though it can be grilled alone, placing eggplant in this teriyaki prior to grilling it is sure to please. For this recipe from Inhabitat, you’ll need:

  • ¼ Cup soy sauce
  • ¼ Cup sake
  • 2 tsp sesame oil
  • 3 Tbsp raw sugar
  • 2 Tbsp rice vinegar
  • 2-3 cloves crushed garlic
  • Grated ginger to taste

To create this marinate, simply mix all of the above ingredients together. Slice the eggplant, and apply either during grilling, or prior to grilling for some added flavor!


Stuffed BBQ Peppers

This recipe from the BBC website can either act as a great main dish for vegetarians or a side accompaniment for any other meal. For this recipe you’ll need:

  • 2 Tbsp olive oil
  • 50g pine nuts
  • Approx ¾ Cup long grain rice
  • 2 chopped garlic cloves
  • 350ml vegetable stock
  • 1 bunch of thinly sliced spring onions
  • Approx ¾ Cup cherry tomatoes
  • ¾ Cup mozzarella, chopped
  • Approx ¾ Cup Gorgonzola
  • Handful of parsley, chopped
  • Handful of basil, chopped
  • 3 red peppers
  • 3 yellow peppers
  • String

Begin by heating the olive oil in a medium pan, and then fry the pine nuts until they are toasted. Add the rice, and fry until glossy. Stir in the garlic, add the vegetable stock, and bring everything to a boil. Cover and then cook for 10 minutes or until the rice is tender. Remove the pan from heat to allow it to cool, and then stir in the spring onions, cherry tomatoes, mozzarella, Gorgonzola and fresh herbs.

Now it’s time to stuff the peppers. Cut the stalk from the pepper, remove it, and then make a slit length-wise. Remove the seeds and membrane, and then spoon the filling into the cavity.

Take about 2-3 feet of kitchen string and wrap it around the pepper stalk numerous times, tying it firmly so that the filling is secured. Then barbecue the peppers over medium heat for 15 to 20 minutes, turning gently so that the peppers are browned evenly.




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