For some people, having backyard barbeques are the best part of the summer season. They’re a chance to spend time with friends and family while also enjoying the warm weather, and great food. The only downside is that many of this food tends to be pretty unhealthy and meat-centric, like hamburgers and hotdogs and grilled BBQ chicken. For those who are trying to eat healthier and incorporate more veggies in their diet, or for those who just enjoy eating vegetables, try these grilled vegetable recipes at your next barbeque this summer.
Because eggplant has such a hearty texture, it’s a great meat alternative. Spice up the eggplant using a mixture of coriander, thyme, all spice, cinnamon, and cayenne pepper, among other seasonings. It also derives some of its flavor from the sauce, which is a blend of maple syrup, coconut sugar, barbeque sauce and ginger. The combination of the sweet and smoky flavors makes a great centerpiece for any meal. Just be sure to add some protein to another element of the meal, as eggplant has very little on its own.
Portobello steaks with pesto aioli
The title of this dish may be intimidating because it sounds complicated, but in reality, it only requires eight ingredients. This veggie-forward dish is also a source of anti-inflammatory spices and healthy fats. Marinade the portobello caps with a mixture of algae oil, tamari, balsamic vinegar, salt and pepper, and oregano. After letting the mushrooms marinate for 10 minutes, they’re ready to be placed on the grill. While they’re grilling, make the pesto aioli by blending mayonnaise, basil, garlic, and lemon juice and zest in the blender. And that’s it! This delicious dish tastes more complicated than it actually is.
Grilled sweet potatoes with cilantro lime crema
When cooking sweet potatoes in the oven, they take 30 to 40 minutes to be ready. When using the grill, you only need 10 minutes to make this tasty recipe. Plus, the cilantro lime crema is made using Greek yogurt, which has a lot of protein, making this a balanced dish that doesn’t need a meat component if you don’t want one. Cut the sweet potato into thin rounds and season them with chili powder, garlic powder, paprika, cumin, sea salt, avocado oil, and chipotle chili powder. To make the crema, combine greek yogurt with cilantro, green onions, garlic powder, sea salt and fresh lime juice. After some time on the grill, your dish is ready to be served.