Vegetarian BBQ Bowl is what I’ll be serving Memorial Day weekend! It’s funny because I get invited to BBQ’s all the time but usually the person having the BBQ will say “please bring your own food, we’re only grilling meat.” It use to take me by surprise that I was invited somewhere but being asked to bring the vegetarian option, but I’ve become accustomed to it at this point. Seriously, how hard is it to make a vegetarian BBQ meal? NOT HARD AT ALL! This is a post for the people of today that still do not know what to grill for vegetarians or vegans…. It’s simple, vegetables!
Everytime the grill gets fired up here at the Presley-Lopez residence this is usually what we are making. Vegetarian BBQ Bowls. I start by making a batch of Pine Nut Mushroom Rice, then grilling a big pile of veggies to put on top, squeeze some fresh lemon juice over the entire dish and you’re good to dig in. Simple. Delicious. Better for you. Light. My vegetarian BBQ bowl is not complete unless I grill Anaheim chiles then stuff them with jack cheese. Oh boy, this is my fave combo with rice, lemon, and veggies. You can’t go wrong. On occasion I will add an artichoke to the barbie and really take my grilling skills to a new level. Just depends on my mood.
Here’s the only downer, once all the meat eaters see your vegetarian meal they decide they want that too, and leave none for the vegetarians. Isn’t that always the case? So why not eliminate the middle man and just go meatless with this Vegetarian BBQ Bowl. You can make a big dish (family style) and everyone can grab what they want. Veggies, stuffed chiles, an artichoke or two, corn on the cob… It all sounds like the ideal meal to me.
Ingredients for Vegetarian BBQ Bowl:
- pine nut mushroom rice
- olive oil
- Anaheim chile
- corn on the cob
- salt and pepper
- asparagus
- small tomatoes (whole)
- zucchini (cut into 1/2 inch rounds)
- portobello mushrooms (cut into 1 inch slices)
- carrots (cut into 1/2 inch rounds)
- radish (cut in half)
- jack cheese (cut into 1/2 inch thick slices)
- artichoke (optional)
- lemon
Directions:
- Make pine nut mushroom rice according to directions! Set to the side until ready to serve.
- Drizzle olive oil over anaheim chiles, and corn on the cob. Rub the oil into the entire chile and corn using your hand to distribute the oil evenly. Salt and pepper to taste.
- Place asparagus, tomatoes, zucchini, portobello mushroom slices, carrots, and radish halves in a bowl and drizzle enough olive oil over the top to lightly coat the vegetables. Season with salt and pepper to your liking.
- If adding an artichoke to the equation. Start by triming off 2 inches of the top half. Then using scissors trim all the leaves around the head. Using a potato peeler peel the bottom stem getting all the rough skin off the stem. Trim the stem with a knife, it should be 1 1/2 inches long. Cut the artichoke in half. Squeeze lemon juice over the entire artichoke, then brush each half with olive oil (front and back).
- Fire up your grill and start by adding the artichoke first. It should be to the side of the flame indirectly. Pull the hood down and let it BBQ for 25 minutes before checking on it again.
- After 25 minutes of the artichoke in the grill, flip it over and BBQ for an additional 25 minutes on the other side. At this time add in the corn and chiles and the remaining vegetables.
- Keep a watchful eye on the vegetables till they cook to your liking. Turning them over once to cook on each side. I like my food nicely charred. It depends on you. I cook the corn on all sides.
- Once the chiles are almost to your liking, remove them from the grill and make a small slit underneath the stem, then slice your jack chile slices into the slit until the chile is filled. Place back on the grill to melt the cheese.
- Serve rice in a bowl and top with all your veggie, squeeze lemon juice over the whole bowl!
- Enjoy.
