While summer is all about picnics and bar-b-ques, too much consumption of red and white meat is also not good for one’s health. Try this delicious spread for a vegetarian BBQ and trust us, you will not miss meat!
- 1/4 cup olive oil
- 1 garlic clove, sliced thin
- 1/2 tsp dried thyme
- 1 large red bell pepper, seeded, cut in eighths
- 1 large green bell pepper, seeded, cut in eighths
- 1 large yellow bell pepper, seeded, cut in eighths
- 2 green zucchini, sliced in eighths
- 8 large mushrooms, halved
- 4 long metal grill skewers
- salt and fresh ground black pepper to taste
In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and add the herbs. Stir and allow to sit for 30 minutes to infuse the oil.
Grilled Corn on the Cob
- 6 ears corn
- 6 tablespoons butter, mixed with 1 finely chopped green chili
- Salt and peer to taste
Skewer cobs on metal skewers. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.Carefully, toast the ears of corn on the stove until the husks are charred and the kernels inside are slightly blackened.
Recipe adapted from AllRecipes.
Guacamole with Tortilla Chips
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1-2 green chillis, stems and seeds removed, minced
- 2 tablespoons coriander, finely chopped
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
- Tortilla chips
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, coriander, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. Just before serving, chop the tomato, add to the guacamole and mix. Serve with tortilla chips.
Recipe adapted from Simply Recipes.
Fruit skewers with Chocolate Nut Sauce
- 2 cups cubed pound cake
- 1 cup fresh strawberries
- 1 cup pineapple rings, sliced in quarters
- 1 cup cubed melon
- 1 large banana, cut into 1-inch slices
- Butter-flavored cooking spray
- 1/2 cup packed brown sugar
Chocolate nut sauce:
- 2/3 cup cashew nuts (about 3 1/2 ounces)
- 1 ounce fine quality bittersweet chocolate
- 1/2 cup chopped marshmallows
- 3/4 cup heavy cream
On eight metal or soaked wooden skewers, alternately thread cake cubes and fruits. Spritz each skewer with butter-flavored spray and roll in brown sugar. Place skewers on a piece of heavy-duty foil. Place foil on grill pan. Grill, covered, over medium heat for 4-5 minutes on each side or until fruits are tender, turning once. Serve drizzled with the chocolate sauce with the extra in a bowl for dipping.
For the sauce:
Chop the nuts finely and spread out in a foil-lined tray. Toast for 10 minutes until golden brown. In a saucepan placed over a pan of gently simmering water, melt the chocolate, marshmallows and cream until melted and smooth. Take off heat, stir in the nuts and leave to cool.
Recipe for fruit skewers adapted from Taste of Home.