Veggie sides for barbecue?

Loads of not boring salads. Grainy salads, grilled vegie salads, Mexican inspired salads, pasta salads, potato bake, wraps and stuffings to put your own together

here's some recipes i think are awesome:

http://www.hotforfoodblog.com/recipes/2016/7/8/the-best-vegan-macaroni-salad
http://www.hotforfoodblog.com/recipes/2016/8/2/watermelon-couscous-salad
http://www.hotforfoodblog.com/recipes/2016/2/4/the-best-vegan-jalapeno-poppers
http://www.hotforfoodblog.com/recipes/2015/7/12/corn-zucchini-fritters-with-jalapeno-cream
http://www.hotforfoodblog.com/recipes/2015/6/30/baked-potato-salad
http://www.hotforfoodblog.com/recipes/2015/6/9/grilled-corn-on-the-cob-with-coconut-lime-cream
http://www.hotforfoodblog.com/recipes/2014/7/19/roasted-corn-salad-with-fresh-herbs
http://www.hotforfoodblog.com/recipes/2014/2/11/cauliflower-buffalo-wings


and yes, i've actually made these. LOL I started with the cauliflower buffalo wings and loved them so much i went on to make a ton of their recipes. P.S. If you make the buffalo wings make sure to make one batch with sweet baby rays.

mm, grilled stuffed peppers!

I saw a recipe for spinach/artichoke stuffed portabellos the other day that looks really good

We had brussel sprouts, onions, asparagus, squash, and zucchini on the grill last night. Vegetables taste amazing on the grill.

Soak corn on the cob in a bucket of water for an hour or so. Throw it it on the grill- husk and all. Best. Corn. Ever.

Pesto Cauliflower & Potato Salad
Serves: 3-4

1⁄2 pound cauliflower (about ½ small or ¼ medium cauliflower)
1 tablespoon olive oil
1⁄2 pound waxy yellow or white potatoes, unpeeled
1 cup fresh or frozen green peas
1⁄4 cup chopped toasted walnuts or toasted pine nuts

Basil Pesto Dressing
11⁄2 cups lightly packed fresh basil leaves
1 tablespoon white wine vinegar or white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
4 teaspoons olive oil
3 cloves garlic, peeled
1⁄2 teaspoon freshly grated lemon zest
1⁄2 teaspoon salt
Salt and freshly ground black pepper to taste

Remove the thick inner stem from the cauliflower, slice into thick 1-inch slabs.
Preheat a cast-iron grill pan over high heat.
Rub the cauliflower with olive oil and arrange the pieces in a single layer in the preheated pan.
Grill the cauliflower until charred on the outside and crisp-tender inside, about 4 to 5 minutes, flipping halfway through. Transfer the cauliflower to a cutting board, chop into bite-size pieces, and place in a large mixing bowl.
Peel and dice the potato into 1⁄2-inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat. Reduce the heat to medium and cook the potatoes for 6 to 8 minutes, or until almost tender.
Stir in the peas and cook another minute. Reserve 1⁄4 cup of cooking water, then drain the potatoes and peas and rinse with cold water. Add these vegetables to the cauliflower.
In a food processor, pulse together the pesto ingredients plus 2 tablespoons of the potato cooking water until smooth. Spoon onto the vegetables, add the nuts, and combine thoroughly.
Cover and chill for 10 minutes to blend flavors. Serve the salad slightly chilled or at room temperature. Garnish each serving with a few nuts.

Here's a great and easy broccoli vinaigrette. Personally, I'd use red wine vinegar for the vinaigrette. You can use a sweetener in place of sugar, if you want.
http://www.fortheloveofcooking.net/2013/05/italian-broccoli.html

Cauliflower cut into 'steaks' or kabobs with various peppers and mushrooms, and maybe tiny onions?

MotherOfSharpei wrote: »

yayamom3 wrote: »

How about cucumbers and onions? They are a summer staple at our house. Slice up cucumbers and onions and marinate in 1 C white vinegar, 2 C water and 1/4 C Splenda or sugar.

I'm going to try making these! We usually marinate them in apple cider vinegar, olive oil, salt, pepper, and cayenne.

Hope you enjoy them! I've already refilled the bowl twice this week. They also make a great, guilt-free snack!