How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire by Steven Raichlen

  • Buffaque broccoli with blue cheese dip (page 18)

    from How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire How to Grill Vegetables by Steven Raichlen

    • Categories: Dips, spreads & salsas; Grills & BBQ; Appetizers / starters; American; Vegetarian
    • Ingredients: broccoli; onion powder; dried red pepper flakes; Sriracha sauce; Thai sweet chile sauce; Louisiana hot sauce; smoked blue cheese; mayonnaise; sour cream; heavy cream
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  • Esquites

    • GC62 on June 18, 2022

      Substituted feta and parmesan, in equal parts, for the cojita. Used Tabasco chipotle sauce for the canned chipotles in adobo. Substituted greek yoghurt for the crema. I worked with what I had. It came out great and I will make it this way again.

  • Grilled Caesar #5, reconstructed as an open-face sandwich

    • lawrencecharcuterie on June 29, 2022

      Great! Subbed cured grated egg yolk for hard cooked eggs. Came together nicely

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  • ISBN 10 1523513624
  • ISBN 13 9781523513628
  • Linked ISBNs
  • Published May 11 2021
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables, or you're rounding out the barbecue menu with grilled garden-fresh sides. Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations).

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