Here I go again with barbecue ideas. And this time it actually has to do with stuff you can cook on the grill!
Whether your source of grilling heat is a barbecue in the back yard or a campfire in the woods, the following recipe should work nicely. The one after that can accompany your grilled treasures or any other main dish.
To bring these recipes on a camping trip, pack the veggies and tofu in the marinade in a container with a tight-fitting lid. Let marinate until ready to grill. Reserve extra marinade to pour over or dip the veggies and tofu later. That’s right — unlike marinades and sauces used to flavor meat for the grill, you don’t have to toss it out. Raw veggies aren’t going to spread any nasty bacteria into your saucy goodness.
Here they are…
3-4 Tbs. prepared pesto
2 cloves garlic, minced
1 small onion, minced
2 Tbs. lemon juice
1 Tbs. vinegar (cider or red wine vinegar work well)
1/4 cup extra virgin olive oil, or combination of olive and canola oil
¾ cup water
Salt and pepper to taste
Whisk all ingredients together.
1 lb. extra firm tofu, cut into large cubes
1 medium to large zucchini or yellow summer squash, sliced into thick disks
1 medium onion, sliced in large wedges
1 pint-sized package cherry tomatoes
1 8-oz package mushrooms (white or crimini mushrooms and baby portabellos can be left whole. Portabello caps can be cut into strips for skewering or left whole and grilled on their own)
Prepare veggies as suggested and add them to the marinade. Chill for a few hours.
When ready to grill, skewer the veggies and tofu in a nice pattern (if using wooden skewers, remember to soak in water beforehand) or cook on aluminum foil poked liberally with a fork.
Grill 5-10 minutes, check for browning, and turn as necessary. Serve with extra marinade or barbecue sauce.
(Yes — I just made up a word. I believe a schnanzo shall mean a mixture of savory flavors)
1 small handful fresh parsley, chopped (a mixture of other herbs, adding up to a small handful, also works)
2 Tbs. onion, minced
1 clove garlic, minced
2 tsp. Dijon or regular mustard
2 tsp. balsamic vinegar
2 Tbs. extra virgin olive oil
Salt and pepper to taste
1 15-oz can garbanzo beans
Whisk together all ingredients except for garbanzos. If camping, you can bring this kind of salad dressing in a small, tightly sealed container and keep your garbanzos separate in their very unspillable can. Combine dressing and beans just before mealtime. Or prepare ahead and let the flavors do their thing until you’re ready to eat.
Bon appetit, mes amis!
I’m gonna try that recipe, even just for eatin’ at home! Chopped carrots included.