Summer is a great time to be a vegetarian at a backyard barbecue. Fresh fruits and vegetables are abundant and at the peak of their nutritional value. Kabobs are one of the excellent choices for vegetarian barbecue meals and with a little imagination, can be made out of a variety of fruits and vegetables. To make a grilled kabob, cut a variety of small pieces of raw vegetables and fruits and put them on barbecue (metal) skewers. (Wooden skewers work well too, but should be soaked in water for at least an hour before the vegetables are put on them. The vegetables should be cooked immediately after being placed on the damp skewer so that the wood does not dry out and catch fire on the grill.)
Choose vegetables to put on the same skewer that will need about the same amount of cooking time so that everything can get done at once. The vegetables should be brushed with butter or oil before putting them on the grill. Cauliflower, potatoes, peppers, onions, broccoli, are all excellent selections for barbecued skewers. You can even mix fruits and vegetables on the same skewer if you wish, for an interesting taste. For example, a skewered mix of green peppers, onions, broccoli, mushrooms, pineapple and mandarin oranges has a delightful oriental flavor to it. Here are some other tasty and easy backyard barbecue vegetarian meal recipes:
Banana/orange kabobs
Choose firm, fresh bananas and oranges. Leave the peel on both the bananas and the oranges. Wash the fruit thoroughly. Cut the oranges into quarters. Cut the bananas diagonally, about ¾ inch thick and dip the cut ends in lemon juice and then dip the cut ends in a mixture of brown sugar with a dash of cinnamon added. Alternate the oranges and the bananas on the skewer and broil until hot all the way through and the banana peel has turned brown.
Fruit kabobs
Using canned peach halves, thread a peach half, then a maraschino cherry on the skewer, repeating until the skewer is filled. At the end and beginning of the skewer, place half of a pineapple ring. Brush the fruit with butter and broil, turning often, until heated through.
Fried Potatoes
6 large potatoes, pared and sliced thin
1 large yellow onion sliced in thin rings
2 Tablespoons of oil or butter
(About ¼ tsp) salt
(About ¼ tsp) freshly ground pepper
Mix the potatoes, onion slices, salt, and pepper, and place in the center of a large piece of heavy duty aluminum foil that has been sprayed with oil or has been buttered on the side where the potato mixture is placed. If using oil, drizzle the two tablespoons of it over the top of the potato mixture. If using butter, cut the butter into small chunks and sprinkle the pieces over the top of the mixture. Bring the sides of the aluminum foil to the center and roll the edges together to make a little sack. Place the foil on the grill over medium heat and cook for about 20 – 30 minutes. (Check to see if it is done after 20 minutes as barbecue grills vary in temperature. Be sure to use potholders to open the foil and do not put your face over the potato mixture as you open it as it will release steam and could burn you.)
Bean Salad
2 cups of canned cut green beans, drained
2 cups of canned, cut wax beans, drained
2 cups of canned kidney beans, drained
½ cup chopped green pepper
¾ cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon pepper
Combine the beans and the green pepper. Then mix the salad dressing by combining the sugar, vinegar, oil, salt and pepper. Stir the dressing well and pour it over the vegetables, tossing lightly. Chill overnight. Before serving, toss again to make sure the dressing is well-distributed.
Marinated Artichoke Hearts in a Green Pepper Cup
1 pound caned artichoke hearts
2 ½ tablespoons lemon juice
3 tablespoons of olive oil or salad oil
1 envelope Italian salad dressing mix
Fresh green peppers
Stuffed green olives
Ripe olives
Pickles
Tomato wedges
Hot peppers
Celery sticks
Carrot sticks
Green onions
Drain the artichoke hearts. Combine lemon juice, olive oil or salad oil and the Italian salad-dressing mix. Pour over artichoke hearts. Chill thoroughly (overnight) and while chilling, spoon the dressing over the artichoke hearts a few times. Drain well. Take the green peppers and slice off the tops, scooping out the inside. Stuff the marinated artichoke hearts, stuffed green olives, ripe olives, pickles, tomato wedges, carrot sticks, celery sticks, hot peppers, green onions and any other fresh vegetable you prefer into the hollowed out pepper. This is a delightful individual relish tray.
Blue Cheese Coleslaw
6 cups shredded cabbage
2 tablespoons chopped green onion
2 tablespoons chopped red pimiento
½ cup dairy sour cream
2 tablespoons of mayonnaise
1 ½ tablespoon lemon juice ¾ teaspoon sugar
1 cup of blue cheese, crumbled
Combine cabbage, pimiento, and onion. Mix together the remaining ingredients and chill. Just before serving, mix the dressing with the vegetables. Toss lightly. (4 servings)
