Meat-Free BBQ!

BBQ Mixed Vegetables & Potatoes

This is how much vegetables I used, it was enough as one main vegetarian dish and a portion as a side dish. Feel free to use as much as you feel is needed.

Mixed Vegetables:

1 half red bell pepper (cubed)
1 half yellow bell pepper (cubed)
1 half red onion (sliced)
Green beans (tips cut off and cut in half)
1 half Zucchini (sliced)
2 handfuls of baby carrots (sliced in half lengthwise)
Handful of snow peas (ends cut)

Potatoes:

About half pound of mini yellow/gold potatoes. Smaller white potatoes can be used and also sliced into chips (or medallions).

Other:

Vegetable oil (as needed)
Vegetable Seasoning (other seasoning as desired)
Aluminium BBQ pans (sprayed with a non-sticking cooking spray)

In a mixing bowl, coat potatoes with vegetable oil and seasoning. I use Club House Vegetable seasoning and Club House Roasted Garlic and Peppers. Be creative! Mix oil and seasoning on potato slices. Place onto an aluminium pan (designed for BBQ).

 

Sliced seasoned potatoes in an aluminium BBQ pan, ready for grilling!

In another mixing bowl (or the same one just rinsed and cleaned!), add mixed vegetables, oil and seasoning. Add to another aluminium BBQ pan.

 

Mixed vegetables seasoned and ready!

Now it’s time to grill!

With the BBQ heated up to medium-low heat, BBQ for about 10-15 minutes. A trick is to layer the pans on top of each other, with an extra pan on top of the second pan to steam them. Check and stir the potatoes and veggies if necessary to ensure thorough cooking. When the onions have started to caramelize, you’re on your way and just about done!

Remove from heat and serve. Even great for kids and ketchup with the potatoes isn’t a bad idea also!

The end result all on one pan – after eating some, of course!

If you don’t have BBQ aluminium pans where you are, a wok designed for BBQ’s can do the job also. I’d recommend cooking the potatoes and veggies separate, because cooking times can vary.

Since becoming vegetarian, my choices for BBQ have been limited in my mind. But eating tofu/veggie dogs, meatless chicken breasts (products made from soy and grain formed into chicken breasts) and veggie burgers (which, however, are my favourite soy processed food) on the BBQ, can be limiting after a while.

As vegetarians, we can feel like we’re neglected when it comes to BBQ season, but with creativity we can make it just as good and even better being meat-free! Guaranteed if you make the mixed vegetables and potatoes, you’ll have meat-eaters coming around to have some, so you might want to make extra!

Summer’s just around the corner, so let’s enjoy meat-free BBQ too!