Cookouts are not always a vegetarian’s best friend. Over the years, I’ve eaten more dry cardboard-flavored Boca burgers than I care to remember. And for no good reason other than I suppose most of the parties we used to go to were single-dude cookouts. You know the kind: burgers, buns, and beer. Done.
Since my younger veggie days, I’ve learned a few things:
#1: Veggies are (of course) amazing on the grill.
and #2: Make foodie friends and life will be a lot tastier.
Vegetarian or not, these would make a delicious addition to any summer bbq.
Feel free to change this up with using whatever veggies you wish – just be sure to choose ones with similar cooking times when skewering them together. (or make separate skewers if you’re not sure).
- big handful of baby bella mushrooms
- ½ red onion
- 1 mango
- 1 red pepper
- 1 zucchini
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- splash of agave syrup or honey
- ½-1 teaspoon cumin, chile powder, smoked paprika, or a combo of any
- pinch of cayenne (optional)
- salt & pepper
- extra lime slices
- roasted tomatillo salsa from this recipe
- queso fresco
- avocado slices
- If you're using wooden skewers, soak them in water for at least 30 minutes before you start grilling so they don't burn.
- Whisk together the chile lime oil, set aside.
- Preheat your grill (or grill pan).
- Chop veggies so that they are somewhat uniform in size and thread them onto the skewers. Sprinkle them with some salt and liberally brush the veggies with the chile-lime oil.
- Grill for a few minutes on each side, until the mushrooms are cooked through and a nice char has formed on the edges of the veggies. (About 10-12 minutes total, depending on the size of your veggies and the heat of your grill).
- Remove from heat and brush them with the remainder of the oil.
- optional: Serve with warm tortillas, tomatillo salsa, cheese and/or avocado slices.