From mardi@nospam.com Tue Dec 12 12:49:41 2000 Date: Sat, 09 Dec 2000 10:07:46 -0800 From: "M. Wetmore" Newsgroups: alt.food.barbecue Subject: Re: meatless grilling for guests On 7 Dec 2000 22:32:42 GMT, cakeaterSPAMLESS@oz.net (Otto E Parker) wrote: >OK...I have a lot of cookouts in the summer. (this year...a few in the >fall and winter so far...including thanksgiving) I have several friends >who obstain from eating meat. I always try to hook then up with something >off the grill...but all the garden burgers and tofu dogs or whatever I >have bought are lame on the grill. (pretty lame anyway) The dogs blister >when you grill them, and it's nasty. Aside from marinated vegetable >skewers...I have had no luck in hooking my guests up with meatless food. I >take pride in my grilling...and I wanna give my best to everyone who comes >over...reguardless of thier special diets. Does anyone have any ideas? > Hi Otto: I prepared this recipe on our Kamado for my Vegetarian daughter. We all ate vegetarian that night and we all loved the recipe. Grilled Vegetable Tostadas w/ Two Salsas 4 Servings Tomatillo Salsa 1 tablespoon olive oil, medium, chopped 2 garlic cloves, large, minced 1 pound tomatillos, husked and quartered 2/3 cup Vegetable Broth 1 onion, chopped Tomato-Chili Salsa 2 dried ancho chiles 1 1/2 pounds tomatoes 2 green onions, finely chopped 1 garlic clove, minced 3 tablespoons cilantro, chopped 3/4 teaspoon sugar 1/2 teaspoon cumin Grilled Vegetables 1 tablespoon olive oil 6 garlic cloves 1 1/2 teaspoons chili powder 3 zucchini, large, cut on diagonal 2 red bell peppers, cut in strips 1 eggplant, halved and cut crosswise in 1/4" slices 12 oyster mushrooms 1 onion, cut in rounds Corn Tortillas Tomatillo Salsa: Saute onion and garlic in oil. Add tomatillos and saute 3 minutes. Add broth, reduce heat and simmer until thick. Process. Season to taste with tobasco. Tomato-Chili Salsa: Place chilis in bowl. Cover with hot water and soak about 20 minutes. Drain. Cut open, scrape out seeds, cut off stems and coarsely chop. Blanch tomatoes and peel and squeeze out seeds. Chop. Combine chilies and 3/4 cup tomatoes in processor and puree. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Grilled vegetables: Mix minced garlic with oil, chili powder and salt. Brush vegetables with oil and grill until done. Fry or bake corn tortillas until crisp. Arrange grilled vegetables on top and garnish with salsa and with guacamole if desired. Mardi Real e-mail address spelled out to prevent spam. mardi at mardiweb dot com. ____________________ Come visit my Web Graphics on a Budget home page for Paint Shop Pro tutorials, free graphics and fonts. http://www.mardiweb.com/web _________________ Come visit my Low-Fat Lifestyle Forum for low-fat eating and cooking tips and lots of low-fat recipes. http://www.mardiweb.com/lowfat