Barbecue recipes

[Guest guest]

Theserecipes are from the following link which I got from another list:

 

BBQ Vegetarian Style

http://ww1.lfmn.com/actv/sr2.asp?u=900569276 & v=9391 & url=3 & c=16566 & pr=312 & cf=

1 & pa=0 & e=S

 

It points to the website of the UK Vegetarian Society.

 

There are several recipes at this site, and I copied and formatted these three:

 

Barbecue Tomato Sauce

Barbecued Fruit

Barbecued Vegetables

 

* Exported from MasterCook *

 

Barbecue Tomato Sauce

 

Recipe By : http://www.vegsoc.org/ 5/00

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium onion -- finely chopped

1 clove garlic -- crushed

2 stalks celery -- finely chopped

14 ounces canned chopped tomatoes

1 tablespoon tomato puree

1 thin slice lemon

2 tablespoons white wine vinegar

1 pint apple juice -- up to 2

2 bay leaves

salt and pepper

 

This is a wonderful fresh tasting sauce to serve at any barbecue. Makes

approximately one pint. VEGAN

 

1. In a large pan, gently heat the oil and fry the onion, garlic and

celery until softened.

 

2. Add the tomatoes, tomato puree, lemon slice, vinegar, apple.juice and

bay leaves.

 

3. Bring to the boil and then simmer uncovered for 25 minutes.

 

4. Allow to cool. Remove the bay leaves.

 

5. Blend until smooth and season to taste with salt and freshly ground

black pepper.

 

 

 

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* Exported from MasterCook *

 

Barbecued Fruit

 

Recipe By : http://www.vegsoc.org/ 5/00

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Fruits

Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

pineapple -- cubed

apple -- cubed

pear -- cubed

melon -- cubed

strawberries -- whole

mango -- cubed

grapes -- whole

***MARINADE***

3 ounces sugar

4 tablespoons water

liqueur -- (any)

 

The best way to barbecue fruit is by making fruit kebabs All firm fruits

give delicious results, especially when slightly marinated in an alcoholic

sugar syrup, so that the outside of the fruit pieces caramelize. VEGAN

 

1. Thread alternative fruit pieces onto skewers.

 

2. In a medium pan gently heat the sugar and water until all the sugar has

dissolved, and the syrup has thickened slightly.

 

3. Allow to cool before adding the liqueur of your choice.

 

4. Brush the fruit with the marinade and leave to one side to enable the

flavours to develop.

 

5. Before barbecuing, brush the kebabs once again with the marinade.

 

6. Barbecue over the grill, turning frequently, until the outside of the

fruit begins to caramelize.

 

 

 

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* Exported from MasterCook *

 

Barbecued Vegetables

 

Recipe By : http://www.vegsoc.org/ 5/00

Serving Size : 1 Preparation Time :0:00

Categories : Grilling Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

red/yellow peppers -- whole

zucchini

sliced in half lengthways

eggplant -- thickly sliced

sweet potatoes -- thickly sliced

onions -- cut in half

***MARINADE***

5 tablespoons olive oil

1 large garlic clove -- crushed

2 tablespoons mixed summer herbs -- finely chopped

salt and freshly ground black pepper

 

Most vegetables are delicious when barbecued, either cooked straight on the

grill or wrapped in foil and thrown into the hot coals. VEGAN.

 

1. In a screw top jar combine the marinade ingredients together, shaking well.

 

2. Brush the vegetables with the marinade and leave to one side for at

least half an hour to enable the flavours to develop.

 

3. Before barbecuing brush the vegetable pieces once again with the

marinade and sprinkle over some extra seasoning.

 

4. Barbecue over a grill, turning frequently.

 

5. Alternatively, pierce each whole vegetable with a fork, place on a

square of foil, add 2 tbsp of marinade, wrap the square of foil around the

vegetable and cook in the coals until soft.

 

 

 

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