Tuesday, 25 May 2010

Vegan BBQ

It is a beautiful but unseasonably warm day today, perfect for sitting outdoors on the deck in the late afternoon and evening while cooking supper on the barbeque. I sliced onions, zucchini, and halved two large peppers. The portabella mushrooms and asparagus went on the grill whole. All the vegetables were brushed with a little olive oil and no other seasonings were added. I closed the lid intermittently with the burners on low and in about 20 minutes, dinner was ready. The mushrooms and asparagus cooked the fastest and were transferred to the top tray while the other vegetables cooked.

We put spicy black bean dip on thin whole grain buns (both President's Choice products) and piled on the vegetables.

Delicious! Who knew meatless would be this good?

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