Summer is here, the sun is shining, the hot tubs are bubbling & we are craving yummy meals out under the stars. As you know we do not eat meat, so here are our favorite grilled veggie recipes!
We are going to show you that you don't need meat be a grill master.
Get ready to have your socks knocked off!
If you've read TWH before, then you know that we have a slight obsession with the recipes that our friend Meg over at Beard & Bonnet whips up. This grilled avocado salad is bonkers.
GRILLED AVOCADO AND KALE CHOPPED SALAD
Author: Beard and Bonnet
For the citrus pickled onions
- ⅓ cup thinly sliced red onions
- ¼ cup freshly squeezed lime juice
- pinch of coarse sea salt
For the chile-lime walnuts
- 1 cup raw walnuts
- 1 teaspoon olive oil
- 1 teaspoon Tajin chile and lime seasoning
- 1 teaspoon flaky or coarse sea salt
For the avocados
- 3 avocados, sliced in half and pit removed
- olive oil
- 2 limes, juiced
- coarse sea salt
- freshly ground black pepper
Assemble the salad
- 2 packages Taylor Farms Kale Chopped Salad Kit, omit the crouton packet if gluten free
- 1 cup baby heirloom tomatoes, halved
- 1 batch citrus pickled onions
- 1 batch chile lime walnuts
- ⅓ cup - ½ cup coconut bacon
- 6 grilled avocado halves
- 1 lemon, sliced into wedges
Prep the citrus pickled onions
- Place the sliced onions in a shallow bowl, pour the lime over the onions and sprinkle with sea salt. Stir well then let marinate for at least 20 minutes then drain the liquid.
Roast the walnuts
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Place the walnuts onto the prepared baking sheet and toss with olive oil, Tajin and sea salt. Roast in the oven 5-8 minutes stirring once.
Grill the avocados
- Lightly oil a grill pan and place it over medium heat.
- Brush the avocado halves lightly with olive oil and drizzle with the lime juice. Season with salt and pepper. Place the avocados flesh side down on the preheated grill and cook for 5 minutes, or until they have nice dark grill marks. Remove from the heat and set aside.
Assemble the salad
- Arrange theTaylor Farms Kale Chopped Saladgreens on a large platter. Sprinkle the cheese packets, tomato halves, pickled onions, chile lime walnuts and coconut bacon over the top.
- Nestle the avocado halves into the salad and place the lemon wedges around the outside of the platter.
- Serve immediately with the lemon vinaigrette from the salad kit.
From the Cookin' Canuck a recipe for grilled agave-lime sweet potatoes. Not only beautiful but delicious.
Grilled Sweet Potatoes with Cilantro Vinaigrette Recipe:
One taste of these grilled sweet potatoes with cilantro vinaigrette will convince you to make this your go-to summer side dish recipe.
Author: Dara Michalski | Cookin' Canuck
Serves: Serves 6
- 2 medium, unpeeled sweet potatoes
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp ground pepper
- 2 tbsp fresh lime juice
- 2 tbsp minced cilantro
- 1 ½ tbsp. extra-virgin olive oil
- 1 small garlic clove, minced
- ½ tsp agave nectar
- ¼ tsp salt
- Place the sweet potatoes in a large pot of water. Boil the potatoes until they are just cooked through, about 20 minutes. Transfer the potatoes to a cutting board and let rest until they are cool enough to handle.
- Preheat the grill to HIGH heat. Lightly grease the grill.
- When the potatoes are cool enough to handle, slice them into ¼-inch rounds. Brush the round with the olive oil and season with salt and pepper.
- Place the sweet potatoes on the grill and cook about 2 ½ minutes per side, until they have browned grill marks.
- Transfer the grilled potatoes to a serving platter and drizzle with the dressing. Serve.
- In a small bowl, whisk together the lime juice, cilantro, olive oil, garlic, agave nectar and salt.
Corn on the cob is a star at any B.B.Q and especially around my kids. But we really love it when corn gets all dressed up for the party. This Vegan Elote from Vegan Sparkles is out of control!
- 4 corn cobs, husks removed
- 1 cup raw macadamia nuts
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric (optional – for colour mainly)
- 1 clove garlic, crushed
- 1 lime, juiced
- Sea salt and cracked pepper
- Smokey ground paprika
- Fresh coriander leaves, chopped
- Combine sauce ingredients – nuts, water, vinegar, cayenne, turmeric, garlic, and lime – in a blender and allow to soak for an hour (or as long as possible).
- Blend sauce ingredients on high speed until smooth and creamy.
- Grill corn cobs on a hot plate or BBQ until just char-grilled (using a little oil or vegan margarine if you like).
- Remove cobs from heat and brush with sauce.
- Season with salt & pepper and sprinkle with paprika and coriander leaves.
If you are a mushroom lover like we are in my house, you will start to drool just looking at these. We got this recipe on Flavorite.net and although we haven't tried it yet... I am running to the super market for the ingredients ASAP.
Grilled Mushroom Skewers
For the marinade:
- 16 oz (1 lb) Baby Portabello Mushrooms (crimini or button work too)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- small handful of parsley
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1-2 garlic cloves
- 1 Tbsp balsamic vinegar
- Place 10 medium skewers into a baking dish and cover with water. It’s important to soak the skewers for at least 15 minutes (more is better) or they will burn too quickly on the grill.
- Place all of the marinade ingredients in a food processor and pulse several times until marinade is nearly smooth.
- Rinse your mushrooms and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
- Place the mushroom halves into a large gallon-size ziploc bag, or a medium bowl and pour in the marinade. Shake the bag until all of the mushrooms are evenly coated in marinade. Refrigerate and marinate for 30-45 minutes.Preheat your grill about 300˚F
- Skewer the mushrooms snugly onto the bamboo/wooden skewers that have been soaking (no need to dry the skewers). Skewering the mushrooms was a little annoying at first until I got the hang of things. I’ve found that it’s easiest to skewer them by twisting them onto the stick. If you just push the stick through, it may cause the mushroom to crack.
- Place the skewered mushrooms on the hot grill for about 3 minutes per side, making sure the mushrooms do not burn to the grill. The mushrooms are done when they are soft; as mushrooms should be Remove from the grill. Cover with foil to keep them warm until ready to serve.
Now let's not forget desert... Because it really is the most important part of any meal. These grilled peaches will impress all your friends and family... If you decide to share that is.
Grilled peaches are tasty and super easy:
* 1 tablespoons brown sugar
* pinch of cinnamon, salt, nutmeg
* Cut peach in halves
* Heat grill to high (550-600)
* Place on grill flesh side down, reduce heat to low
* Grill for 2-3min and flip peaches and add a spoonful of sugar mix
* Cook until soft and sugar caramelizes on top of peach (between 8-12 min depending on ripeness)
We hope you enjoy lots of delicious meat-free delicious meals this summer!