Quick Post: Vegetarian BBQ

Just a quick post today! The 4^th of July got me thinking about BBQ’s and how easy or hard it may be to partake in the festivities if you’re a vegetarian. But if you think you can’t enjoy a good old fashion BBQ without the meat, I am here to tell you that you’re oh so wrong! There are just too many delicious vegetarian options out there, especially during BBQ season, for you or anyone else to end up with an empty plate!

Here’s proof:

What you see: Grilled garden burger on a toasted Kaiser roll with fresh lettuce, tomato, onion, avocado, and Ranch dip (made with light sour cream); Assorted grilled vegetables, tossed with a little olive oil and seasoning; and corn on the cob.

What I couldn’t fit on my plate: Baked potatoes with various toppings, grilled pineapple, pasta salad, and fresh watermelon.

Yum!

Off the top of my head, other vegetarian options include:

Potato salad

Macaroni salad

Endless varieties of green salad

Grilled veggie kabobs

Grilled fruit kabobs (peaches, watermelon, and pineapple are great fruits for grilling!)

Assorted fresh fruit

Grilled asparagus

Veggies and dip

Bean salad

So, if you’re worried about having an empty plate at your next backyard BBQ – don’t be! Anyone else have suggestions/tips to add?

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Roasted Vegetable Medley with Couscous

Roasted vegetables are one of my favorite things to make, (there’s a good possibility I say that about all my recipes, but it’s true in this case!). There are so many different kinds of vegetables and flavors a person can add, and it easily adapts to the changing seasons – lighter vegetables and fresh herbs in the summer, or autumn squash and heavier spices when it gets chilly. It’s also one of the best ways I’ve found to make sure all the vegetables I buy actually get eaten, which is a constant challenge because I always over buy and want one, or seven, of everything! 

In addition to tasting great as a standalone dish and having an enormous amount of flexibility, roasted vegetables can also be added to all kinds of things to make a complete meal. I added them to couscous in this case, but they are also fantastic with rice, or mixed into salads or pasta. They can also effortlessly be reinvented into something else the next day; I sometimes blend up the leftovers with some broth or cream for a delicious and hearty soup the next day.