Vegetarian BBQ Ideas!

Well the warm BBQ weather is here, and I plan to take full advantage of the grilling season! Here are some ideas for the vegetarians in your life!

1: Asparagus in Balsamic Vinegar!
I marinate the asparagus overnight in balsamic vinegar. Then when you are ready to throw them on the grill, wrap them in tinfoil, add a bit more balsamic, some salt and pepper... and viola!
2. A Camping Fav... Potatoes, Onions & Garlic!
Potatoes, Red Onions, Whole Garlic Cloves (I use an entire bulb... yum), and some chunks of butter. Wrap it all up in some tinfoil and toss it on the grill. To get them nice and crispy you need at least 30-40 minutes so make sure you put the potatoes on first!
3. Veggie Burgs that will actually grill!
Mash one can of black beans, add 1/2 onion, 1 egg, 1 cup bread crumbs, and hot sauce & cayenne pepper to taste... form into patties and grill over medium heat! I put them on a toasted bun with cheese and spinach!
4. Stir-Fry on the BBQ!
Grab your favourite veggies and throw them in your grilling basket. I marinated with my spicy green bean recipe (soy sauce, rice vinegar, sugar & chili flakes). Throw it on some rice or in a wrap!
5. Cheese Please!
Have to give credit to my brother-in-law for introducing me to Halloumi! A greek cheese that grills! Cut the cheese into inch thick slices and put directly on the BBQ until golden brown. It's that easy!
6. Grilled Stuffed Peppers
A little prep work... sauté almond/walnuts/pine nuts, garlic, green onions, black beans, tomatoes, and some spices of your choices (I'm thinking parsley, basil, and some chili flakes) and lastly add in some cooked rice and tomato sauce. Carve out the peppers but keep the tops! Stuff the pepper... then tie the pepper up with kitchen string! (Wet hemp works too!) Grill the whole pepper until the skin is soft, about 20 minutes.
7. Eggplant Pizza Rounds!
Slice the eggplant on an angle in 1-2 inch slices. Salting for at least 30 minutes will remove bitterness, and make them even more crispy! Brush the eggplant in olive oil and garlic. Grill on one side for 2-4 minutes, until eggplant gets soft but not soggy. Flip the eggplant, top with pizza sauce, mozzarella, and any desired toppings. Cook for a few more minutes and enjoy!