At 10:58 PM -0400 5/27/98, <KKnipfel@xxxxxxx> wrote:
>Hello all!
>Since on the calendar at least here in California it is the outdoor cooking
>season (unfortunately, the weather has not been cooperating), has anyone
>worked out fatfree veggie grilling techniques? I have a Weber (covered) grill
>and have tried using a "vegetable grate" (with small holes to prevent things
>from falling through) but things still stick to it - badly!
>So - fatfree barbeque recipes are most welcome!
This is my fave grilling 'recipe' -- gets rave reviews even from meat
eaters. I THINK it's all fatfree, at least it is to the best of my
knowledge.
Take 2 slabs of tempeh and steam them on each side, let them cool, and cut
in half-inch chunks. Cut various veggies in chunks (green & red pepper, red
onions, mushrooms, yellow squash, etc.) and put the tempeh and veggies on
shishkabob (sp?) skewers (the thin wood ones work best). Now mix a
marinating sauce with maple syrup, balsamic vinegar, and a bit of soy
sauce. I know, it sounds gross but it's very good! I never measure this so
you'll have to experiment. It tastes and smells very odd until it's on the
vegetables.
Then just grill away and brush the marinade on with a pastry brush while
the things roast, turning them and brushing VERY frequently. Your neighbors
will come out of their houses to see what smells so good! :) Also no
veggies fall through the cracks. :)
Megs
--
mduffy@xxxxxxxx
http://www.idir.net/~mduffy
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