tell me: your best veggie dish, on the Egg

Hungry Celeste

I'm trying to eat less meat (I know, I know), but my Egg is getting lonely. Give me some inspiration--what's your favorite non-meat-centric thing to cook on the Egg? I'm already doing veggie pizzas, roasted root veggies, and the obvious stuff like asparagus. I need to expand my veg+grill horizons...

Lawn Ranger

Not really a veggie dish, but I love the stuffed mushrooms. Cream cheese and breakfast sausage with a little Dizzy Pig of your choice at the end of the cook.

Little Steven

Hungry Celeste

Ratatouille is really good.

Steve

Angela

bacon wrapped corn.

Ok it's not vegetarian but it is a vegetable dish LOL. Basically wrap bacon around corn on the cob and then we tie it on with butchers twine and then grill it.

bobbyb

I've done these a few times on the egg. Big wow factor.
________________________________

Provencal Zucchini Fans


Headnote:
Serve any leftovers the next day, cold with vinaigrette. Herbes de Provence are available at gourmet stores or you can make a blend used by Jacques PÈpin (see link).

Yield:
Makes 4 Servings

Ingredients:
4 long, narrow plum tomatoes (about 12 ounces)
4 small, firm zucchini, about 1 1/2 inches in diameter and 6 inches long (1 1/4 pounds)
4 large cloves garlic, peeled
2 tablespoons virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon herbes de Provence (see link)

Instructions:
1. Preheat oven to 400 degrees F. Wash the tomatoes, and cut each of them lengthwise into four slices. Wash the zucchini and trim off the stem
end of each. Then, starting at the flower end, cut each zucchini lengthwise into 1/4-inch slices, leaving the slices attached at the stem end so they
can be opened like a fan. Each zucchini should have four slits.

2. Arrange the zucchini side by side in a roasting pan or large gratin dish with enough space between so each one can be fanned out. Slide a
slice of tomato into each slit and press firmly down on the zucchini to create a fan with alternating segments of zucchini and tomato.

3. Cut each garlic clove lengthwise into eight thin slices, and slide the slices into the fans alongside the tomato slices. Brush the entire surface
of the fans with the oil and sprinkle the salt, pepper and herbes de Provence on top.

4. Bake at 400 degrees F for 30 minutes, until the vegetables are soft and the fans are nicely browned on top. Using a large spatula, transfer the f
ans to four plates, and serve immediately.


Nutritional information:

* Calories: 104
* Total fat: 7 grams
* Saturated fat: 1 grams
* Total cholesterol: 0 mg.
* Sodium: 148 mg.
* Protein: 3 grams
* Total Carbohydrates: 10 grams


Recipe Courtesy of Jacques Pepin's Table, KQED Books & Tapes, 1995
_____________________________

2Fategghead

This is cubed butternut squash add your oil and rub. Bake until done. Very good! :P Tim



Here is a baked sweet potato in the butternut squash! Another good one. :P



Here is spaghetti squash with brown sugar and butter. Yum yum.



You see where i'm going with this don't you!

I hope this helped.

Hungry Celeste

Tasty-looking pics, but don't cream cheese & breakfast sausage definitely negate any positive effects of the veggies beneath? I'll have to come up with a flavored-by-sausage filling (rather than a sausage-centric one)for stuffed mushrooms....I like the big portobella caps marinated & grilled.

Hungry Celeste

Do you grill the veg first, or do you cut 'em up and cook inside a covered pot atop the Egg?

Hungry Celeste

Your definition of vegetarian is very similar to my husband's understanding of the term! I've given up on grilled corn until warmer weather--the last stuff I bought wasn't fit for hogs. Starchy, hard, awful.

2Fategghead

Everything is baked indirect first. The cubed squash goes indirect just like you see it but you need to watch them and turn them. They will turn melt in your mouth delish. I forget what temp we cooked them at I want to say 350°. Tim

Angela

I've never tried it on the egg, but this is one of my favorite vegetable recipes ( again, it's not strictly vegetarian) I've substituted prosciutto and also bacon I cooked and crumbled for the pancetta on occasion. I think it really does need the meat though to balance the sweetness.

Maple-Roasted Butternut Squash

1 large butternut squash

1 head garlic, separated but not peeled

2 tablespoons good olive oil

2 ½ tablespoons pure maple syrup

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 ounces thinly sliced pancetta, chopped

16 whole fresh sage leaves



Preheat the oven to 400 degrees.
Peel and seed the butternut squash and then cut it into 3/4- to 1-inch cubes. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, or until the squash begins to brown, turning once during baking.

Sprinkle the pancetta and the sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.

Source: Barefoot Contessa: Back to Basics by Ina Garten

Little Steven

Yes, grill everything first.

Steve

Little Steven

Hungry Celeste,

http://www.lcbo.ca/lcbo-ear/RecipeController?action=result&language=EN&recipeType=1&mainIngredientMaxSize=12&coursesMaxSize=4&mainIngredient11=Vegetables&course2=Main+Courses&keyword=&yearissue=&seasonal=

There are a few here also.

Steve

Hoss

We like this-zucchnni,red peppers,onion,shallots,garlic,evoo,S&P.Sometines add yellow squash and cherry tomatoes.It goes wiyh about anything.We did NOT like the grilled eggplant.We prefer it fried.

Lawn Ranger

No one ever noticed; they just sucked them down.

Florida Grillin Girl

How about stuffed Portabella mushrooms. You can stuff them with whatever you like, just add a little cheese on top.



I like grilled zucchini, coated with a little olive oil and S & P. After you take them off the egg, put a little fresh grated parmesan on top.



Once I did a 1/2 a spaghetti squash, rubbed with a little olive oil. It made a unique presentation.



Faith

Hoss

Try buying extra when it's in season and freezing some.I have 200 ears in the freezer now and when you cook it you cannot tell the difference in it and fresh picked.

2Fategghead

Hoss I have froze the whole un shucked. How do you freeze corn on the cob? Tim

Lanier Jim

Peel strips of an eggplant about an inch apart. Slice in 1/2 inch thick slices. Brush both sides with a good dose of EVOO - sprinkle with oregano, a hint of garlic powder, and some crushed rosemary.

Get the temp to around 350 and let it sit there for at least 20 minutes so the grate is good and hot. Drop the eggplant on like they were hamburgers! :laugh:
Grill about 7 minutes on both sides or until you get a good grill mark...the spices should be a little charred too.

Enjoy with Lamb, Chicken, and believe it or not - a good filet of grilled Red Snapper.

LJ

PS - don't get a real big eggplant as it can taste bitter at times. Try to find one that is 3"-4" in diameter...a medium size.

Hoss

Whole,unshucked,just cut off the ends.Some I shuck,silk,blanch then freeze.I really cant tell a difference.Some food police say you should shuck and blanch but I've never had problems with freezing un shucked.We have a farm and I've put up 1000's of ears over the years.

Unknown

I do a pretty good upright zucchini...., but your basic corn is also very good on the Egg.

2Fategghead

Thanks Hoss. I don't raise my corn I go to the Amish and get it. I love the early sweet corn it's so good and tender. I'm like you I freeze it trimmed but unshucked. :P Tim

TheDirtyBurger

For the stuffed mushrooms you can try subing the breakfast sausage for the Gimme Lean Veggie Sausage (in most produce isles where they keep the tofu and stuff, not frozen morning star sausage). This stuff crumbles like real breakfast sausage and has a similiar flavor, obviously a lot less fat. My wife made vegan biscuits and gravy with it and it was better than most "real" biscuits and gravy dishes I have had.

I did tofu a couple of times this summer like a steak and it was good, I am going to experiment more with marinades and seasoning this spring.

Finally Gardenburger makes a riblet, it is awesome. I have not tried this put I would take it out of the plastic, put in a small aluminuim pan and let smoke, to get that nice egg flavor into it.

Put on a hoagie roll and it rules!
I used to be vegan for like 5 years (before I got the egg) so any other questions just PM or email me
tim

Roudy

It's a love 'em or hate 'em veggie, but my daughters love roasted brussel sprouts. Slice into thirds, coat with EVOO and Dizzy Pig Shakin the Tree, and roast at about 450 on a raised grid until done, about 12-15 minutes. My daughters fight over the crunchy blackened bits.



P.S. Mad Max - please no comments containing the phrase "green turds".