Meatless Barbeque Recipes

Ingredients:

3 packages of firm tofu
3 red peppers
3 green peppers
2 onions
Bamboo skewers (about 20) pre-soaked in water.

Marinade:

1/4 cup olive oil
1/4 cup lemon juice or vinegar
1 Tablespoon of preferred seasoning (Italian, Cajun or Greek)

Instructions:

1. Cut tofu into 2" cubes.
2. Wash and cut peppers into 2" squares.
3. Peel onion, cut into 2" wedges and then cut into half again.
4. Assemble skewers starting with green pepper, tofu, onion and red pepper squares, until skewer is about 6"-8" long.
5. Whisk together marinade ingredients and brush skewers generously. Cover and refrigerate for an hour or overnight if possible.
6. Fire up barbecue on medium heat, and place skewers directly on the grill for a 3-5 minutes on each side rotating them with tongs until all sides are equally grilled and the vegetables are partially cooked.

Note: For meat eaters, these can be made with chicken breast cut up in to squares instead of tofu.They can be made ahead of time and stored in a zip-lock bag in the fridge for about 3 days.

Ingredients:

1 can chick peas,drained
1/4 red onion, chopped fine
1 bunch parsley, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped

Dressing:

1/2 lemon, squeezed
1/4 cup olive oil
1 tsp. oregano
1 tsp. thyme
1/2 tsp. chili flakes or black pepper
Salt to taste

Instructions:

1. Place all the ingredients in a mixing bowl and toss with dressing.
2. Refrigerate for at least 1/2 hour for flavours to blend.

Ingredients:

3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
2-3 tablespoons of extra-virgin olive oil, for drizzling
2 tablespoons of Balsamic vinegar, for drizzling
Coarse salt and pepper

Instructions:

1. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
2. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste

This is so simple,and everybody loves it. So make at least one cob per person!

Ingredients:

1 doz. Corn cobs.
Course salt
2 lemons, cut into wedges

Instructions:

1. Husk corn, making sure the stem is in tact.
2. Place on a medium hot grill and cook rotating the corn until evenly cooked. About 5 minutes. Alternatively, wrap each corn in foil and place on grill for about 10 minutes. Serve corn with a lemon wedge and coarse salt.

Ingredients:

5 packages frozen spinach
1 can corn, drained
4 oz. aged cheddar, grated

For Béchamel sauce

3 tablespoons butter
4 tablespoons flour
4 cups warm 2% milk
1 tsp. ground nutmeg
1 tsp pepper
Salt to taste
Non stick spray

Instructions:

1. Thaw spinach in microwave and squeeze out the water. Mix with corn and set aside. In a heavy skillet, melt butter and mix in flour. Stir briskly to make a smooth paste, adding a little milk at a time until all the milk is used up. Add nutmeg, salt and pepper. Mix in corn and spinach mixture and mix well.
2. Grease a large casserole (12" x 8") with non-stick spray. Place half the corn and spinach mixture. Sprinkle with half the grated cheese. Now add another layer of spinach and corn and sprinkle the remaining cheese on top.
3. Bake in a 350 degree oven for 1/2 hour until properly heated through and the cheese has slightly browned.
4. Cook on grill, barbeque (or oven at 400f)