Outdoor cooking is one of the best parts of the summer months. However, not everyone can eat large meat meals. Fortunately, there are lots of parve Jewish recipes that you can make if you are a vegetarian or if you simply enjoy eating lighter during the summer months.
You can make vegetarian dishes as the main course of your BBQ or you can simply use them as a side dish to accompany BBQ beef brisket Jewish recipes. If you are a vegetarian and are invited to a BBQ where meat will be the main offering, make your favorite vegetarian dishes and bring them to share with the other BBQ goes.
There are a lot of vegetables that you can BBQ. Artichokes, corn, peppers, squashes and even tomatoes can all be grilled on your home BBQ. To grill vegetables on a BBQ you can either grill them fresh with a little lemon juice and salt and pepper, or you can cut them up and marinade them in an Italian salad dressing overnight and then grill them. If you are worried about your vegetables getting contaminated with meat cracklings while on the grill you can always wrap them in aluminum foil before putting them on the grill. If you are grilling corn on the cob just leave the corn in the husk, remove the silk and toss it on the grill.
The amount of heat that you expose your vegetables to while grilling them is important. You generally don’t want to put them on the hottest side of the grill, unless you are just trying to scorch the skill so you can remove them. Instead, put your veggies on the coldest side of the grill, or over an area that doesn’t have coals and allow them to cook from indirect heat.
Do you have tips for cooking Jewish recipes this summer? Post your ideas below.