Catering for vegetarians does not need to be hard at all and even if you are grilling burgers, sausages, chicken wings and more for your non-vegetarian guests, you can make something tasty for the vegetarians at the same time.
Grilled fresh vegetables can make a appetizing meal and you can concentrate them with a sauce or dressing to make them extra tasty. You might like to use a marinade for grilled vegetables to infuse them with a mouthwatering flavor. There are all kinds of juicy grilled vegetables recipe ideas you can think about if you are cooking for vegetarians.
Grilled Vegetables Entrees
An entree is obviously bigger than a side dish or appetizer so if you are serving a vegetable entree it needs to be satisfying. Serve a baked potato, some bread or rice with the grilled fresh vegetables to make the entree more filling.
You might like to stuff a zucchini, tomato or bell pepper to make an unusual and flavorful vegetarian dish. Another idea is to make grilled vegetable parcels by chopping vegetables into small pieces and wrapping them in aluminum foil. Add some butter or oil, herbs and spices and you can give the vegetables an overwhelming flavor.
Recipe for Grilled Marinated Vegetables with an Indonesian Sauce
Zucchini and mushrooms are marinated in a spicy Asian sauce and then grilled to perfection. A mouthwatering coconut and peanut sauce is served with these vegetables kabobs. Serve this with fluffy rice and it makes a overwhelming vegetarian entree.
What you will need:
2 zucchinis, in 1-inch cubes 1/2 teaspoon coriander seeds 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon cumin seeds 4 tablespoons soy sauce 8 oz small button mushrooms 5 cloves garlic 2 tablespoons plus 1 teaspoon lemon juice 8 tablespoons sunflower seed oil 1 tablespoon fresh ginger root 1/4 teaspoon chili powder 1/2 cup coconut milk 1 cup water 1 cup crunchy peanut butter 2 tablespoons chopped onion 1 teaspoon salt 8 metal or wooden skewers How to make it:
Combine the ground coriander, ground cumin, two crushed garlic cloves and grated ginger in a skillet and saute until fragrant, then take the skillet off the heat. Stir in two tablespoons of the lemon juice, oil and soy sauce.
Thread the mushrooms and zucchini on the skewers, dispose them in a shallow dish, pour the garlic, and ginger composition over them. Cover and marinate in the refrigerator for a concentrate of hours. Preheat the grill to gradually high and oil the grate. Add the rest of the garlic to a food processor with the coriander seeds, cumin seeds, salt, chili powder, onion, peanut butter, coconut milk and remaining lemon juice. Puree this composition to a paste.
Stir in the water, and then simmer this composition in a pan over a low heat until it thickens. Take the grilled vegetable skewers out of the marinade and grill them for about twelve minutes or until all things is tender, turning them a few times so they cook evenly. Serve with the warm peanut sauce.