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How to BBQ Plant-Based

This past holiday weekend Mona and I made this super simple yet satisfying plant-based BBQ on the grill. Goes to show that you don’t have to miss out when BBQing over the summer and this was crazy simple to make. You literally do not have to do anything to the corn on the cob but put it directly on the grill with the husk on!

The combo is going to be a staple for the rest of the summer. Leave your favorite plant-based veggies to grill below 🙂

INGREDIENTS (ALL ORGANIC):

  • Romaine lettuce
  • Cucumber
  • Tomato
  • Portobello mushrooms
  • Corn on the cob
  • Baby potatoes (any kind)

Simple Salad Dressing Recipe (Click here for full recipe)

  • Olive oil
  • Raw apple cider vinegar
  • Lemon
  • Sea Salt

Process:

  1. Rinse all veg thoroughly and chop romain lettuce, cucumber and tomatoes for salad
  2. Boil water and wait for it to come to a boil then add rinsed potatoes whole for 8-10 minutes
  3. Add olive oil and sea salt to taste to portobello mushrooms
  4. Use fork to cut through potatoes to make sure they are done then drain water and cut them in 1/2
  5. Add olive oil and sea salt to taste to potatoes
  6. Turn on grill and let heat up for a few minutes before putting on any food
  7. Add corn with husk – no preparation needed. Simply add them just like that for 10 minutes. Turn every 2 minutes until husk is lightly burnt
  8. Add portobello mushrooms (cap side in the grill) for 10 minutes until they soften and become very juicy
  9. Add sliced potatoes face down for 10 minute until they start to brown
  10. Make sure corn is a bright yellow before taking off the grill

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