
Nothing says summer to us like some of these staples. Here’s a step by step guide of MW’s version of the ultimate plant-based BBQ. If you’re starting with appetizers, you can’t go wrong with guac. A massive salad is also of course a staple (current go-to right now is the Ella’s Flat’s Filling Salad). Last but not least, instructions for some plant based friendly mains below…enjoy!
INGREDIENTS (ALL ORGANIC):
- Portobello mushrooms
- Corn on the cob
- Baby potatoes (any kind)
- Olive Oil
PROCESS:
- Rinse all veg thoroughly and chop romaine lettuce, cucumber and tomatoes for salad
- Boil water then add rinsed potatoes whole for 8-10 minutes
- Add olive oil and sea salt to taste to portobello mushrooms
- Use fork to cut through potatoes to make sure they are done then drain water and cut them in 1/2
- Add olive oil and sea salt to taste to potatoes
- Turn on the grill and let heat up for a few minutes before putting on any food
- Add corn with husk – no preparation needed. Simply add them just like that for 10 minutes. Turn every 2 minutes until husk is slightly burnt
- Add portobello mushrooms (cap side in the grill) for 10 minutes until they soften and become very juicy
- Add sliced potatoes face down for 10 minute until they start to brown
- Make sure corn is a bright yellow before taking off the grill

Recently, MW’s go-to has been this salad, but she also loves a mixed green salad with cucumber, tomatoes, and her Simple Salad Dressing recipe below:
Simple Salad Dressing Recipe (Click here for full recipe)
- Raw apple cider vinegar
- Lemon
- Sea Salt
- Olive Oil
Amazing!
<3
Love this PBQ idea. Thanks for sharing! Can’t wait to try this!
Wonderful and simple recipe ! The best the are heathy !! Loved
So happy to hear that!