Monday, July 16, 2012

Hoff's Summer Lovin' Grilled Veggies

Summer is here!  So it's officially time to break out the grill!  But what's a Vegan Girl to do?  Grill veggies of course!

Hoff's Summer Lovin' Grilled Veggies
Serves: 8
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 2 ears of Corn
  • 1 Zucchini
  • 1 Yellow Squash
  • 2 Portabella Mushroom Caps
  • 1 large Onion
  • 1 Red Pepper
  • 2 cups Jasmine Rice
  • 2 cups Water
  • Juice from 1 Lime/Lemon
  • 1/2 cup Nutritional Yeast
  • 1 pinch Sea Salt

  1. Cut Vegetables into pieces large enough that they won't fall through the grill rack, except grill Mushroom Caps whole
  2. Lay all Vegetables directly onto grill rack, turning until desired char is achieved
  3. Meanwhile, bring Water to boil, adding Rice, Nutritional Yeast & Sea Salt, turn down to simmer, cover and cook for 15 minutes
  4. Squeeze Lime or Lemon Juice over Rice
  5. Once Vegetables are grilled, chop into small pieces, removing corn from the husk, stir into Rice & Serve

Hoff Thoughts: Grilled Vegetables are typically swimming in oil, but I have found that this step unnecessary.  By eliminating the oil, you will find that the sweetness of the Vegetables come to the forefront & eliminate all the fat too!  To avoid sticking, make sure Vegetables are properly charred before flipping.  If they don't lift easily, they are not ready to flip - leave them be. Another option is to coat with BBQ sauce, Marinades or Balsamic Vinegar.

No comments:

Post a Comment