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Barbeque Done the Vegetarian

August 20, 2012 Le Cordon Bleu Scottsdale 0 Comments

Barbeque Done the Vegetarian

Nothing says summer like the smell of burning charcoal. Though it can take an entire culinary career of experience to master the art of grilling, BBQ can be a great weekend hobby for you to enjoy. While for some, thoughts turn quickly to hamburgers, chicken and hot dogs, grilling is not reserved just for carnivores. Virtually any vegetable or fruit can be BBQed with excellent results, the smoky flavor of the coals combines with the sweet carmelization of the natural sugars to produce a meal that is as delicious as it is simple to prepare.

Whether you prefer meat substitutes like veggie burgers and dogs or the simplicity of fresh vegetables your home BBQ is the perfect way to embrace the flavors of the season. If you find yourself in need of inspiration why not try some of the following ideas to get your BBQ fired up this summer? If you would like to further your knowledge of vegetarian cooking consider enrolling in an Arizona culinary school.

Corn on the Cob
One of everyone’s favorite summer side dishes, corn on the cob is best prepared late in the summer season. To achieve perfect results every time soak corn in water with its husk for 15 minutes before grilling. This will prevent the husks from drying out and catching on fire. Place on the top rack of your grill and let cook for another 15 minutes turning occasionally for even cooking. When your corn is ready, allow it to cool for a few minutes and then remove husk, serve with butter, salt and pepper.

You might think that you need to enjoy meat to break out the BBQ sauce but tofu is a great addition to any family cookout. You will need to make sure that your grill is very clean as tofu likes to stick and keep pieces on the cooler part of your grill. Choose an extra firm variety for best results and cover evenly with a layer of BBQ sauce or other marinade.

Portobello Mushrooms
If you are craving the juicy meatiness of a burger but would like a healthier vegetarian option Portobello mushrooms are the perfect alternative. Using a vegetable brush gently scrub the mushrooms under cold water and pat dry. Place in a bowl or container and gently coat with olive oil and vinegar and allow to sit for one hour. Grill for 5 minutes on each side on a medium grill and serve alone or on your favorite bun or roll.

Shish Kabobs
Shish kabobs are a BBQ favorite that lend themselves perfectly to a vegetarian lifestyle. Cubes of peppers, onions and potatoes can be paired with button mushroom to make tasty and filling spears that even the most adamant carnivore will enjoy.

Veggie Burgers and Dogs
If its classic grilled fare that you are in the mood for, your local grocery store stocks a variety of meat alternatives that are sure to satisfy. Some varieties offer real meat flavor but you can also find excellent burgers made of rice, grains and vegetables that will please any vegetarian palette. If you would like to learn how to make your own veggie burgers Arizona culinary schools have many great courses that can give you the culinary training to create your own recipes at home.

There is no better way to enjoy summers seasonal vegetables than by cooking them in the great outdoors even if it’s only your own backyard. Whether you decide to keep it simple or spice it up with sauces and marinades you are sure to prepare a meal that the whole family can enjoy.

This article is presented by Le Cordon Bleu College of Culinary Arts in Scottsdale. Le Cordon Bleu College of Culinary Arts in Scottsdale offers culinary arts and pâtisserie and baking training programs in Scottsdale, Arizona. To learn more about the class offerings, please visit Chefs.edu/Scottsdale for more information. 

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.  
Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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