Try these and marinate with one of the options below.
Fruits and vegetables to grill...
Use organic ingredients. Peel and slice (1/2-inch/ 1,25 cm) rounds.
If you do not have skewers, use branches of rosemary + it will add flavor while the vegetables are cooking + they make a beautiful presentation.
Fruits and vegetables to grill...
Use organic ingredients. Peel and slice (1/2-inch/ 1,25 cm) rounds.
If you do not have skewers, use branches of rosemary + it will add flavor while the vegetables are cooking + they make a beautiful presentation.
Cauliflower Florets
Marinate with one of the options and skewer.
Eggplant
Slice into thick rounds, and marinate before grilling. Try the barbecue marinade.
*Choosing an eggplant:
*Choosing an eggplant:
- firm flesh
- no bruises
- glossy skin
- no blemishes
- tight skin so it "squeaks" when your rub it
- long green, not brown, steam means it was just picked
Avocado
Slice in half, remove pit, lightly coat with olive oil and grill. Scoop out and you have instant guacamole!
Strawberries and Mushrooms
Marinate in a balsamic sauce. Then skewer and grill.
Combination of Fruits
Strawberries and chunks of peaches and pineapple on skewers to grill. Serve over ice cream.
Butternut Squash
Rounds of butternut squash, lightly brushed with olive oil before grilling. Serve with chimichurri sauce.
Marinade options....(Use a blender. Sauce can be frozen and used later.)
Barbecue
6 Tbs. (90 ml) barbecue sauce*
1/2 tsp. (2,5 ml) liquid smoke (gluten-free) (a strong liquid food flavoring used to flavor sauces or other foods, comes in a bottle)
(a) substitution
1/2 tsp. (2,5 ml) liquid smoke (gluten-free) (a strong liquid food flavoring used to flavor sauces or other foods, comes in a bottle)
(a) substitution
- (equal 2 drops): 1/2 tsp. (2,5 g) chipotle powder
- smoked paprika
- grill over wood smoke
- or leave it out
*homemade BBQ sauce:
2 cups (480 ml) ketchup
1/2 cup (120 ml) apple cider vinegar
1/4 cup (50 g) packed brown sugar
2 Tbs. (30 ml) honey
1 Tbs. (15 ml) each: lemon juice and Worcestersire sauce or coconut aminos
optional: 1/4 tsp. (1,2 ml) hot sauce
1. Whisk the ingredients together in a saucepan over medium heat.
2. When it comes to a bubble, reduce and simmer on low heat about 10 minutes.
3. Use it immediately or allow to cool slightly.
4. Pour into large jar with thighs fitting lid and store in the refrigerator up to a week, for other dishes (example: ribs, chicken, pork, salads, and so much more!)
Chimichurri
1 cup (200 g) each: cilantro and parsley
1/4 cup (50 g) chopped red onion
1/4 cup (60 ml) olive oil
2 minced garlic cloves
2 Tbs. (30 ml) lime juice
red pepper flakes to taste
Sriracha
2 Tbs. (30 ml) Sriracha
1 Tbs. (15 ml) soy sauce or (dairy- & gluten-free) liquid aminos
1 Tbs. (15 ml) maple syrup
Italian
2 Tbs. (30 ml) olive oil
2 Tbs. (30 ml) lemon juice or white wine vinegar
1 tsp. (5 g) each dried: rosemary and basil
pinch or two garlic powder and black pepper
Lemon Mustard
2 Tbs. (30 ml) lemon juice
2 Tbs. (30 g) Dijon mustard
1 Tbs. (15 ml) maple syrup
pinch of black pepper
Balsamic
2 Tbs. (30 ml) each: Balsamic vinegar and olive oil
pinch or two garlic powder
Mexican
2 Tbs. (30 ml) each: olive oil and lime juice
1 Tbs. (15 g) sugar
2 tsp. (10 g) chili powder
1 tsp. (5 g) smoked paprika
1/2 tsp. (2,5 g) garlic powder
Teriyaki
2 Tbs. (30 g) brown sugar
2 Tbs. (30 ml) soy sauce or liquid aminos
2 Tbs. (30 ml) orange juice or water
1/2 tsp. (2,5 g) each: garlic powder and powdered ginger
Creamy Cilantro Lime
1/2 cup (100 g) raw cashews
1/2 cup (120 ml) water
1/4 cup (50 g) each: cilantro and nutritional yeast
1 Tbs. (15 g) Dijon mustard
1 clove of garlic
pinch or two of black pepper
-modified "Live Naturally Modern Mediterranean"
