Barbecue:
Grill or Campfire

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Barbecue:
Grill or Campfire

Think you can’t have a barbecue without meat?

Ingredients:

(see Ingredient List: A List of Options)

  • Potatoes
  • Hard Squashes: Kabocha, Acorn, Butternut, Pumpkin, Banana Squash
  • Summer Squash: Zucchini, Yellow Squash, Grey Squash
  • Carrots (slice longwise, not in little rounds)
  • Mushrooms
  • Bell Peppers
  • Onions (slice crosswise into rounds)
  • Jalapeños
  • Select Fresh Vegetables: Easy Raw Salsa, Loaded Guacamole, Tomatoes, Hot Peppers, Avocado, Green Onions, Chives
  • Lemon
  • Walnuts, fresh or toasted (see Toasting Walnuts)

Instructions:

Slice vegetables (except mushrooms, those cook whole) into thin (½-inch) slices and lay on grill to cook. For best results (to avoid burning on one side), flip over when the underside is toasted a golden-brown. When both sides are toasted and the middle pokes through easily, remove from grill. Serve with salt and desired toppings. Walnuts can be toasted stovetop-style in a glass or stainless-steel pan over the fire. Melons or any fresh fruit always serve well with barbecue dinners.

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