Wednesday, September 9, 2009
Vegetarian BBQ Special
Millions of years ago man started to make, and use FIRE from its natural sources. This led to community cooking with the fire in the open. The custom thrived even after homes with hearths came into existence and is still flourishing as a much sought after recreational activity.
Barbeque is the first and foremost method of cooking invented by the early man. The method of cooking food slowly on firewood, later led to the invention of charcoal grills. Soon electric grills and gas grills caught up. With the introduction of portable grills and grills with stands, barbequing is great fun during holidays and parties.
My son and daughter-in-law are vegetarians by choice. I was greatly impressed when they cooked a vegetarian barbeque dinner for us on the grill, which stands in their yard. Thank you children, for the great garden vegetable barbeque treat and your recipes with the special touch.
Buns – 4 (We used potato buns)
Zucchini – 1 big
1 Sliced Onion
1 Sliced Tomatoes
Lettuce leaves – a few
Breadcrumbs - to coat the zucchini.
Pepper Jack Cheese slices – as required
Pickled Jalapeno slices and / or Pickled cucumber slices – as many as you like.
INGREDIENTS TO MARINATE ZUCCHINI:
Rice Vinegar – ½ cup
Soya sauce – 4 tbsps
Limejuice – 2 tbsps
Crushed garlic – 2 tsp
Shredded Onion – to taste
Sugar – 1 tsp
Black pepper powder – ½ tsps
Salt – 2tsps
Combine all these ingredients and the marinade is ready.
1. Cut zucchini into moderately thick slices, cover them with the marinade leave them to soak in the refrigerator over night.
2. Clean, oil and pre-heat the BBQ grill. (You can use an iron tava – if you don’t have a bbq grill)
3. When the grill is heated, drain the marinated zucchini slices and roll them in breadcrumbs.
4. Place the coated zucchini slices on the grill, cover and cook till the vegetable is done and the breadcrumbs cling to it.
5. Remove the lid and press down the zucchini slices with a spatula so that they are impressed and seared with the marks of the grill.
6. Cut the potato buns in halves, brush with little olive oil and gently grill on both sides till they are slightly toasted.
TO ASSEMBLE THE GARDEN VEGETABLE BURGER:
1. Prepare a bed of lettuce on the lower half of the bun.
2. Place a grilled zucchini slice, followed by tomato, onion and pickled cucumber and/or jalapeno slices.
3. Top it with a slice of Pepper Jack cheese.
4. Dribble with tomato ketchup and/or chilly sauce and mustard sauce (as per your taste).
5. Finally cover the pile with the top half of the bun and gently press down.
6. Enjoy with French fries and other condiments and sauces as required.
Asparagus – 1 bundle
Olive oil – 4 tbsps
Barbeque spice – 2 tsps (You can buy BBQ spice ready made – or make your own mix. It’s a mix of few ingredients such as salt, chillie powder, garlic powder, dehydrated tomato powder, onion powder etc)
Garlic Coves – few (4 to 5)
1. Gently bend each asparagus stem until the hard portion at the bottom snaps off. (This discarded portion can be used to make soups). Preserve the top portion of the stem with the flower.
2. Rinse and wipe the edible tender stems and place them on a griddle on the grill.
3. Drizzle olive oil liberally, sprinkle with barbeque spice, shredded garlic and cover.
4. Grill for a few minutes, remove lid to check and cook without cover till you get a pleasant aroma and the asparagus stems are – tender crisp or “al dente”.
WHOLE GRILLED MUSHROOMS
White button mushrooms – 12
Olive oil – 4 tsps
Pepper – 1 /4 tsp
Salt – 1/4 tsp
Crushed garlic – 1 tbsp
1. Wash and remove stems from mushrooms (stems can be used for mushroom soup).
2. Heat oil and add garlic in the griddle placed on the grill.
3. When the oil is infused with the aroma of garlic add mushrooms and turn once to coat with oil.
4. Sprinkle salt and pepper.
5. Grill till tender.
6. Add crushed herbs like basil or thyme if you like.
Corncobs – 2 or as required
Garlic butter or any other spiced butter
1. Slide the husks backwards and wash corn. Take care not to tear away the husks.
2. Pull back the husks over the washed corn (making sure to completely recover the corn with the husks) and wet the husks. This will help the corn to cook in the steam in the grill.
3. Place the corn cobs with husk in tact on the grill, which will impart a smoky flavour.
4. Rotate the corn now and then for even cooking.
5. Once the moisture evaporates and the corn is steamed, the husk will start to burn. Take care to put out the flame on the husk by tapping it with a spatula.
6. Once the corn husk appears crisp and burnt, remove from grill and pull out the entire burnt husk.
7. Grill the corn for a few more minutes, and then brush it with any butter of your choice.
Serve the garden vegetable burgers with crispy golden corn, flavoursome asparagus, luscious mushrooms and french fries, with a liberal serving of chilly tomato sauce and mustard sauce.