Today the number of people turning vegetarian is growing by leaps and bounds. This has motivated numerous culinary artists to come up with tempting vegetarian BBQ recipes. With the combinations being in plenty, the vegetarian BBQ recipes are indeed worth experimenting.
On the mixture cooling slightly, stir in 1 bunch of thinly sliced spring onion, halved 140g of cherry tomatoes, 140g Gorgonzola cheese, 150g mozzarella chopped finely and a handful of parsley and basil finely chopped. Stir it until it gets evenly distributed to the cooked mixture.
Then, take around three yellow peppers and three red peppers, slit it down, opening it slowly. Stuff the pepper with the filling. Take a kitchen string and bind the pepper firmly at the center. On tying, complete the process by placing it on a moderately heated BBQ for about 15-20 minutes, turning them frequently to avoid it being burnt. Serve them hot when the rich flavor and the aroma oozes out making it highly appetizing. This vegetarian BBQ recipe can serve approximately six people. It can go well with the aubergine-pepper salad.
Vegetables like potatoes, cottage cheese, peppers and cauliflowers can be mixed with honey where the sweetness makes it inviting. The vegetarian BBQ recipes can go with a variety of sauces including mint and mustard sauce with each creating a subtle and distinctive flavor. Add to the vegetarian BBQ recipes strongly-flavored ingredients like onions, pepper, chilies or garlic for variety.
If you plan to prepare vegetarian BBQ recipes and the meat recipes in the same BBQ, shop for the mats that can bring about the segregation and can prevent the vegetables from getting stuck to the grill. This can reduce the chances for it from getting burnt.
Another healthy vegetarian BBQ recipe is the grilled vegetables that can include the vegetables of your choice. You can go for a combination of leeks, carrots, zucchini and summer squash or any other based on your likes. You can prepare it by using six medium carrots, finely chopped, 4 medium leeks halved, 2 sliced medium-sized zucchini, and 2 sliced summer squash. Cook them well until the vegetables turn tender before grilling them on the BBQ for about five to ten minutes. Make sure that the grill is medium-hot to get the right taste and is covered when being grilled. Turn them often until it gets uniformly tender before taking them out of the grill. On being done, toss the grilled vegetables with 40 ml of olive oil and 20 ml of vinegar. Add one minced clove of garlic to this along with the salt and freshly ground pepper for a healthy vegetarian BBQ recipe.