Vegetarian options - wow where to start? There are some wonderful vegetarian dishes you can do on the BBQ. A couple of my favourites...
Roasted peppers. These are the simplest to cook and the most tasty. Place the whole peppers (red, green or yellow) directly on to the BBQ directly over the heat. Do not cut them at all. Leave the stalk on and the seeds inside. Let the skin of the peppers char and turn the peppers until the whole surface of the pepper is black. Yes it will look burned but that is exactly what you want. Once the skin is blackened all over place the peppers into a zip-lock bag and seal it. The peppers will effectively steam in their own juice. After 10 minutes take the peppers out of the bag and you will find that the black skin just falls away leaving the best tasting roasted peppers. Slit the peppers and remove the seeds before serving.
Aubergines. The aubergines are cooked whole with the skin on. Lightly score through the purple skin from the tip of the bulb back to the stem as this helps with peeling the aubergine later just before serving. Place the whole aubergine over direct heat and cook until the skin becomes wrinkled, sightly blackened. This will take 5 minutes or so depending on the heat of the BBQ. turn the aubergines 1/4 turn and repeat the cooking. Do this until the whole of the surface of the aubergine has been lightly charred (about 20 minutes in total).
While you are waiting prepare the marinade:
Finely chop 1-2 cloves of garlic and a handful of flat leaved parsley. Mix in 6 tbsp olive oil and season with salt and pepper.
Break up some good feta cheese into small pieces.
When the aubergines are cooked peel back the skin right back to the stalk end (the score marks will help). With a sharp knife cut the aubergines in half lengthwise in the serving plate keeping the two halves joined at the stalk.
Spoon the oil, parley, garlic mix over the aubergine and then sprinkle over the feta cheese.
Mediterranean vegetable "stir fry"
Peel two large tomatoes, de-seed and cut into small cubes
Make a dressing with 2 Tbsp olive oil, 1 Tbsp red wine vinegar, 1 Tbsp finely chopped chives
Prepare the vegetables
1 red pepper - sliced thinly
100g french beans
2 courgettes, sliced thinly
1/2 aubergine diced
1 large clove of garlic crushed.
Place a heavy roasting pan or a wok over direct heat on the BBQ. Heat 2 Tbsp olive oil and add the prepared vegetables.
Fry for 2-3 minutes until they are just beginning to soften.
Pour over the tomato dressing and allow to warm through for a few seconds before transferring to the serving dish.
If you need any more suggestions then let me know.
Edited by Wade - 6/21/14 at 11:26pm