vegetarian barbeque
(return to food)

These recipes are designed to keep you cool in the midsummer heat. There is no meat in them but they are so delicious that no one will think of asking you "Where's the beef?".

BEVERAGES

Lemonade
Lemonade is an old-time favorite that quenches a hot summer's thirst. Stir together 3 cups of water, 1 cup of lemon juice (about 4 lemons) and a 1/2 cup sugar. Pour over ice.

Serves 5.

Minted Lemonade
Place bruised mint leaves in glasses before pouring lemonade. Garnish each serving with a sprig of mint.

Pink Lemonade
Add 2 tablespoons grenadine syrup and/or 2 to 3 drops red food color. Try adding fresh strawberries, limes or kiwi for a variety of flavors, or mix lemon juice with pureed peaches, powdered sugar and sparkling cider for a pitcher of nonalcoholic Bellinis.

Iced Coffee
If you normally add cream and sugar to your coffee, try flavored syrups, melted chocolate, cinnamon or vanilla. Some favorite alcoholic coffees include Bailey's Irish Cream, Kahlua, Amaretto and Cr�me de Menthe. Add any flavorings before pouring over ice. One great coffee drink combines Amaretto, Bailey's Irish Cream, coffee and whipped cream over ice. Or for dessert, pour coffee over chocolate ice cream.

ANTIPASTI - APPETIZERS

Pane alla Griglia - Grilled Bread with Olive Oil
In this recipe-for a change of pace from plain olive oil-try any of the oils currently on the market that are flavored with garlic, basil, or rosemary.

1 French bread baguette, cut into
1-inch diagonal slices
1/4 cup extra virgin olive oil

Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.

Serves 6.

Porri alla Griglia - Grilled Leeks with Herbed Vinaigrette
12 medium leeks (about 4 1/2 pounds), trimmed to about 7 inches, split lengthwise to within 1 1/2 inches of the root end, the roots trimmed but the root ends left intact, the tough outer leaves discarded, and the leeks washed well vegetable oil for grilling

For the vinaigrette:
4 teaspoons Dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh herbs, such as chives, parsley, mint, basil, and tarragon
1/4 cup finely diced red bell pepper
1/4 cup Kalamata or other brine-cured black olives, pitted and diced fine

Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings. Cut the leeks apart at the root ends and drain them on paper towels. (The leeks may be prepared up to this point 1 day in advance and kept covered and chilled). Brush the leeks with the oil and grill them in batches in a heated oiled ridged grill them in batches in a heated oiled ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches over glowing coals for 3 to 4 minutes on each side, or until they are golden. Transfer the leeks as they are golden. Transfer the leeks as they are grilled to a platter and keep them warm, covered. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled. Reheat the leeks on a baking sheet in a preheated 350 �F. oven for 10 minutes, or until they are heated through.)

The vinaigrette:
In a bowl whisk together the mustard, the vinegar, and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the herbs, the bell pepper, and the olives.

Divide the leeks among 8 plates and spoon some of the vinaigrette over each serving.

Serves 8.

Cipolle alla Griglia con Aceto Balsamico e Rosemarino - Grilled Red Onions with Balsamic Vinegar and Rosemary

1 1/2 teaspoons chopped fresh rosemary leaves
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 pounds red onions, cut crosswise into 1/2-inch-thick slices
1/2 cup fresh parsley leaves, washed well, spun dry, and chopped fine

Prepare grill:
In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.

In a tiny metal pan heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste. Serve onions warm or at room temperature.

Serves 6.

Lattugha Romana con Ripieno di Mozzarella Marinata - Romaine-Wrapped Marinated Mozzarella

1/2 cup extra-virgin olive oil
1 clove garlic, finely chopped
1 tablespoon chopped fresh oregano leaves
3/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4-pound ball fresh mozzarella
4 large romaine lettuce leaves
8 large fresh basil leaves
4 sprigs fresh oregano (optional)

Day before serving:
marinate mozzarella: In medium-size bowl, whisk together oil, garlic, oregano, crushed red pepper, salt, and black pepper. Cut mozzarella crosswise into 4 slices; place slices in oil mixture; cover and refrigerate overnight.

Next day:
heat indoor or outdoor grill to medium. In 4-quart saucepan, heat 3 inches water to boiling over high heat. Reduce heat to medium; with tongs dip romaine leaves, one at a time, into boiling water for 10 seconds to blanch. Place blanched romaine leaves between paper towels to dry.

On work surface:
spread out one romaine leaf, vein side up with stem toward you. Place 1 piece mozzarella in center of leaf; top with 2 basil leaves. Fold the sides and stem end of the leaf over mozzarella and roll up leaf away from you to enclose mozzarella. Repeat with remaining romaine, mozzarella, and basil. Reserve marinade.

Brush romaine-wrapped mozzarella on all sides with reserved marinade, coating well. Grill wrapped mozzarella 2 minutes on each side.

To serve:
place one grilled mozzarella on each of 4 luncheon plates and drizzle with 1 tablespoon marinade. Garnish with oregano sprigs, if desired. Serve any remaining marinade on the side.

Serves 4.

PRIMI PIATTI - FIRST COURSES

MINESTRE E ZUPPE - MINESTRE AND SOUPS

Minestrone Romano "A Crudo" - Raw Minestrone, Roman Style (Roma)

3 tablespoons extra-virgin olive oil, plus additional olive oil for the table
3 canned plum tomatoes, seeded and chopped, plus 1/4 cup of their juices
1 large onion, chopped coarsely
1 potato, peeled and diced
1 large celery stalk, thinly sliced, plus the leaves, chopped
1/4 pound butternut squash, diced (1 1/2 cups)
2 teaspoons fresh rosemary, or 1 teaspoon dried rosemary
3 tablespoons chopped fresh rosemary, or 2 tablespoons dried rosemary
3 tablespoons finely chopped fresh Italian parsley leaves and stems,
3 tablespoons chopped fresh Italian parsley 1 large carrot, scraped and diced
1/2 pound green cabbage, finely shredded (about 1 1/2 cups)
1 pound fresh cranberry beans, shelled, or 2 cups drained, canned pinto or pink beans, rinsed and drained
12 cups water
2 tablespoons salt, or to taste
plenty of freshly ground milled black pepper 1/4 pound green beans, cut into 1-inch lengths (about 1 cup)
2 small zucchini, cut crosswise into slices 1/2 inch thick 1 1/2 cups
cauliflower florets
1 cup conchigliette ("little shells") or ditalini ("little thimbles") pasta
4 large cloves garlic, finely chopped freshly grated parmigiano

In a large pot, combine the three tablespoons oil, the tomatoes and juice, onion, potato, celery and leaves, squash, the two teaspoons rosemary, the three tablespoons finely chopped parsley, the carrot, cabbage, cranberry beans (reserve canned beans, if using), water, salt, and pepper. Cover the pot and bring to a boil over high heat. Immediately reduce the heat to medium-low, cover with the lid askew, and simmer for about 40 minutes, or until the cranberry beans are cooked. Add the green beans, zucchini, cauliflower, and pasta; cook for eight minutes. Stir in the garlic, the three tablespoons rosemary, and the three tablespoons chopped parsley; if using canned beans, add them at this point. Continue cooking the soup, uncovered, over medium heat, until the pasta is not quite al dente (it will not remain so, since it soaks in the hot soup, so it is best to undercook it somewhat), about eight minutes. Serve the soup with abundant freshly grated Parmesan, a dribble of olive oil, and pepper to taste.

PASTA

Insalata di Fontina, Pasta e Melone - Fontina, Pasta and Melon Salad

1-1/2 cups dried large bow ties (about 6 ounces)
2 cups cantaloupe and/or honeydew melon chunks
1 cup cubed fontina or Swiss cheese (4 ounces)
1/3 cup bottled nonfat poppy seed salad dressing
1 to 2 tablespoons snipped fresh mint
2 cups watercress, stems removed

Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a large bowl toss together pasta, cantaloupe, and cheese. Combine salad dressing and mint; pour over pasta mixture, tossing gently to coat. Serve immediately or cover and chill up to 24 hours. To serve, stir watercress into pasta mixture. If desired, serve salad in melon shells.

Serves 4.

Insalata di Penne con Limone - Penne Salad with Lemon

8 ounces penne or short fusilli pasta
1 juicy lemon
1/3 cup extra virgin olive oil
Grated rind and puree of a lemon
Dijon Mustard
Garlic
10 yellow or red cherry tomatoes, halved or quartered (depending upon how large they are)
Nice bunch arugula or watercress; well washed, stemmed
Salt and crushed red pepper

Bring water to a boil for pasta. Salt water and boil pasta for 10 minutes or until "al dente." Meanwhile in the bottom of a mixing bowl combine about 1/3 cup extra virgin olive oil, rind and juice of a lemon, mustard to taste and season with salt and crushed red pepper.

Mince some garlic, halve or quarter cherry tomatoes and add to bottom of mixing bowl. Cut arugula into chiffonade and add watercress. When pasta is done, drain it and return to pasta pot and toss with chiffonade of arugula; add dressing and toss until well combined.

Serves 2.

Insalata di Pasta con Zucchine e Basilico - Zucchini and Basil Pasta Salad

4 medium zucchini, very coarsely grated
1 teaspoon salt
2 1/2 cups packed fresh basil leaves
1/2 cup olive oil
3 cloves garlic
1/2 teaspoon fresh oregano or 1/4 teaspoon dried
6 cups vegetable broth
1/4 lb. orzo (rice-shaped pasta)
1/4 cup fresh lemon juice
1/4 cup freshly grated Parmesan, Asiago, or hard Monterey Jack cheese
3 tablespoons chopped parsley
salt and pepper

Sprinkle zucchini with salt in a colander and toss. Let stand 30 minutes, stirring once or twice. Squeeze zucchini dry. Transfer to a large bowl. Blend basil, oil, garlic, and oregano together well in food processor or blender. Add to the zucchini; reserve. Bring vegetable broth to a boil in a large pot. Add orzo and reduce heat, cooking until orzo is just tender, about 10-12 minutes. Drain well. Stir the pasta into the zucchini. Add the lemon juice, grated cheese and parsley. Season to taste with salt and pepper. Serve warm, at room temperature, or chilled.

Serves 2.

SECONDI PIATTI - SECOND COURSE

Steccini di Carciofi - Artichoke Kebabs

18 small artichokes
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon thyme
salt and pepper

Combine lemon juice, olive oil, thyme and water. Trim stems from artichokes and remove leaves until you get the pale inner leaves. Cut off the thorny tips of the leaves and remove the fibrous parts from around the bottom. If larger than about 1 1/2 inches cut in half lengthwise. Coat with marinade. Thread onto skewers and place on preheated grill (medium heat). Cook for about 15 minutes, or until the bottoms become tender. Turn frequently. When done remove from grill and pour remaining marinade over them with a little salt and pepper.

Grilled Eggplants
Cut the eggplants into rounds about 1/2 inch thick, brush them with oil and salt and cracked pepper to taste, then grill them over a medium-hot grill until they're brown and soft on the inside, 2 to 3 minutes on each side.

The slices can be eaten as is or chopped and tossed with garlic, olive oil, basil, chopped tomato and a little balsamic vinegar to taste. Serve the easy eggplant salad on grilled rustic bread on its own or with a little fresh mozzarella.

Verdura alla Griglia con marinata di Limone, Timo e Senape - Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce

Basting Sauce:
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel

Vegetables:
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
Fresh herb sprigs
Lemon wedges

Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)

Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.

Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.

Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.

Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

Serves 4.

INSALATA - SALAD

Insalata di Melanzana e Peperone Rosso - Eggplant and Red Pepper Salad

5 oriental eggplants
2 red bell peppers
3 large garlic heads 3 tablespoons balsamic vinegar
2 tablespoons parsley, chopped
2 teaspoons olive oil
salt and pepper to taste

Trim stems of eggplants and cut lengthwise into 6 equal pieces (if you cut it in half and then lay the cut side down it's easier to then cut into thirds). Remove stems and seeds from bell peppers. Cut into small squares. In a saucepan bring 2-3 quarts of water to a boil. Clean garlic heads and add to water. Let cook for about 10 minutes. Peel garlic. Brush eggplant, peppers and garlic with olive oil. Preheat grill. Grill everything in a grill basket or grill wok until tender and hot (about 12-15 minutes). Remove from grill and place in serving dish. Toss with vinegar and sprinkle with parsley. Season with salt and pepper.

Insalata di Verdura Mista alla Griglia - Grilled Vegetable Salad Salad

5 oriental eggplants
2 red bell peppers
3 large garlic heads 3 tablespoons balsamic vinegar
2 tablespoons parsley, chopped
2 teaspoons olive oil
salt and pepper to taste

2 to 3 small heads radicchio, halved
3 Japanese eggplants, halved lengthwise
2 large yellow crookneck squash, halved lengthwise
1 large red bell pepper, halved
1 large red onion, cut into 1/2-inch-thick slices
1 large tomato, halved, seeded
5 large garlic cloves, minced
1/4 cup plus 5 tablespoons balsamic vinegar
1/4 cup canned unsalted vegetable broth
3 tablespoons chopped fresh basil
1 tablespoon olive oil
3 cups sliced red leaf lettuce
1/4 cup grated Parmesan cheese
1 tablespoon balsamic vinegar

Place first 6 ingredients cut sides up on baking sheet. Spritz with water. Season with salt and pepper. Let vegetables stand approximately 1 1/2 hours.

Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup vinegar. Drizzle over vegetables. Grill vegetables until tender, turning once. Transfer to baking sheet as each vegetable is tender. Let cool. Reserve all vegetable juices.

Combine remaining 2 garlic cloves and 5 tablespoons vinegar with broth, basil and oil. Coarsely chop vegetables. Place in large bowl. Pour accumulated juices into vinegar mixture. Add lettuce and cheese to vegetables. Pour vinegar mixture over. Toss well. Season with salt and pepper and serve.

Serves 4.

FRUTTA - FRUIT

Pesche Ripiene alla Griglia - Stuffed Peaches on the Grill

4 large peaches
1 cup frozen blueberries
1/3 cup brown sugar
3 tablespoons lemon juice

Wash and halve peaches. Remove pit. Place peaches on aluminum foil so that you can fold up the foil and seal the peaches in. Spoon 2 tablespoons of berries into each peach half. Sprinkle 2 teaspoons of brown sugar on each and 1 teaspoon of lemon juice. Fold up foil and seal. Place on hot grill and cook for 15-18 minutes Turn once. Serve right out of the foil.

DOLCE - SWEET

Fresh Peach Pie

Your Favorite flour or graham cracker crust, cooked
1 cup Sugar
3 1/2 tablespoons Cornstarch
1 dash Salt
2 tablespoons light corn syrup
1 cup Water
3 tablespoons Peach jello
4 Large peaches

Boil all but peaches and jello, stirring constantly until thickened. Remove from heat. Add the jello and cool in the refrigerator. Peel and slice the peaches.Add to the cooled filling and pour into the crust. Garnish with Whipped Cream.