By Megan Smith, Registered Dietitian
Summer is a great time of year for fresh, local, healthy foods. However, as most of my clients tell me, eating wise, it’s a “bad time of year” as many of us indulge in barbeques, camping, and extra social events. This year I’ve decided to become creative with my barbeque and I encourage you all to do the same. Instead of barbequing regular hamburgers, veggie burgers, steak and chicken I’ve decided to make at least one vegetarian meal each week on the barbeque. Here are some creations I’ve been working on.
- BBQ pizza- I use frozen tortillas as the crust, and top with honey garlic bbq sauce, tomatoes, onion, peppers mushrooms and mozzarella cheese. Using frozen tortillas makes it easier to place the pizza on the bbq.
- BBQ veggies – most vegetables do well on the grill, but I’ve noticed a few that stand out – asparagus, eggplant, corn, peppers and onion. Wrap the veggies in tin foil with your favorite seasonings and grill for 30 minutes. Fill a wrap or sandwich with the grilled veggies or use them as a side dish.
- Tofu (extra firm)- Tofu has a mild taste and takes on the flavor of whatever you cook it with. Marinate tofu in your favorite sauce and place it on the grill until it begins to brown. Use the tofu as a lean protein source in a salad or with a side of veggies and brown rice.
- Black bean and goat cheese quesadillas- mix together mashed black beans, corn, tomato, scallions and cheese, place wrap on the grill and spread the mixture on top, placing another wrap over the mixture.
- Fruit for dessert- yes please! Remove the core from a peach, pear, or slice pineapple and place them on the grill – a little cinnamon, honey or a dollop of Greek yogurt on top make a great addition.