Vegetarians rejoice. you can celebrate Fourth of July with delicious grilled vegetable dishes that are so hearty and flavorful that your meat-eating guests won’t even miss their burgers. How? be preparing inventive, fun dishes like those in the e-book “Cookouts Veggie Style!”
I love the subtitle of the book that reads “full of flavor, free of meat.” Even carnivores like myself enjoy veggie side dishes at cookouts.
Beginning today (June 30) and continuing until Monday (July 4) you can download the e-book by Jolinda Hackett for free with your Amazon Kindle, Sony eReader or from the Google and Apple iTunes eBookstores. (Have a mentioned that this is free until Monday?) after July 4, the price will be around $9-$10, depending on the e-reader. the eBook contains 225 vegetarian (and some vegan) recipes. Recipes include Grilled Asparagus with Baby Spinach in Mustard Vinaigrette, Mojito-Marinated Tofu, Fruit Liqueur Skewers and Fiery Chipotle Butter Corn on the Cob.
I just downloaded it myself to the kindle app on my iPhone, and I was very impressed with the creative and easy-to-make recipes.
To view and download the full, FREE copy of “Cookouts Veggie Style!” click on the following links:
Apple/ iTunes (preview)
The two recipes below are being printed with permission, courtesy of “Cookouts Veggie Style!” by Jolinda Hackett (Adams Media, a division of F+W Media; may 2011)
Spicy Skewered Olive Panzanella
2 tablespoons olive oil
2 tablespoons hot sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
16 1-inch cubes crust Italian or French Bread
1 large red onion, chopped into 16 chuncks
Freshly ground black pepper, to taste
Whisk together olive oil, hot sauce, water, garlic powder and red pepper flakes.
Gently coat bread cubes, tomatoes, olives and onions with hot sauce mixture. Skewer, alternating ingredients, then season lightly with salt and pepper.
Grill for 3 to 4 minutes on each side over medium heat, until bread is lightly toasted and vegetables are cooked.
Portobella Patties with Pesto Mayonnaise
1 teaspoon lemon juice
1/2 teaspoon garlic salt
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
4 portobellos, stems removed
Whisk together mayonnaise, pesto, lemon juice and garlic. Set aside.
In a separate bowl, whisk together olive oil, minced garlic, vinegar and soy sauce. Transfer to a shallow container or resealable plastic bag and add mushrooms. Allow to marinate for 30 minutes.
Grill over low heat for three minutes, turn, and grill for 3 to 4 more minutes. give large mushrooms a minute or two more.
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