Barbeque Grill Vegetarian And Non – Vegetarian Recipes

Download Barbeque Grill Vegetarian And Non – Vegetarian Recipes

Post on 14-Apr-2017




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    No other food can beat the taste of charred surface, slight crispy-juicy texture and smoky aroma coming

    out of it on a winter afternoon. Charcoal grilling not only adds to the taste but also gives an enormous eye

    appeal to the food.

    Here are two recommended must-try Charcoal grill recipes this winter season. Both these

    vegetarian and non vegetarian recipes will leave you craving for more.

    Vegetarian Charred Salad:


    3 colorful bell peppers (red, yellow and green), halved and remove the seeds

    3 small eggplants cut into (1/2-inch-thick) slices

    1 sweet onion

    1 cup cherry tomatoes

    1 teaspoon freshly ground black pepper

    4 tablespoons extra-virgin olive oil

    1/2 tsp salt

    1 tbsp champagne vinegar

    1/2 tsp sugar

  • 2 garlic cloves, minced

    cup oil-cured olives, halved

    1 tbsp cup fresh small basil leaves

    1 tbsp finely chopped green onions


    1. Light the charcoal barbeque to medium heat using charcoal.

    2. You have to grill all the vegetables separately. Mix first 4 ingredients, 1/4 tsp black pepper, 1 tsp

    olive-oil, and 1/4 teaspoon salt. Place bell peppers skin sides down and onion on grill rack coated

    with little oil; grill for 10-15 minutes. Turn onion; put the sliced eggplant onto grill. Remove bell

    peppers. Place bell peppers in a zip-lock bag; seal. Let it stand for 10-12 minutes. Grill the eggplant

    and onion for 5-8 minutes; remove onion. Turn eggplant; grill it for 5-8 minutes. Remove eggplant.

    Add tomatoes to a grill basket; grill it for 5 minutes. Take out the bell peppers from the zip-lock bag.

    Now you have to peel and discard the skins of those bell peppers and slice them lengthwise.

    3. Now add 1/4 tsp salt, vinegar, and sugar. Slowly add 2 tbsp oil. Combine vegetables, dressing, garlic

    and olives. Sprinkle with 1/4 tsp salt, 1/4 tsp pepper, basil, and green onions.

    Relish the taste of this charred vegetable salad as a Sunday brunch during winters. For the

    chicken lovers out there, try this Charred Chicken Breast recipe in white sauce.

    Charred Chicken Breast in White Sauce



    4 chicken breast halves

    1/2 teaspoon salt

    1/2 teaspoon onion powder

    1/2 teaspoon garlic powder

    1/2 teaspoon paprika

    1/2 teaspoon chili powder

    Vegetable Oil


    1/2 cup light mayonnaise

    1/3 cup white vinegar

    1 tablespoon freshly ground black pepper

    1/2 teaspoon ground red pepper

    1 1/2 teaspoons fresh lemon juice

  • Dash of salt


    Light the charcoal barbeque to medium heat using charcoal.

    Start the dish by preparing chicken first; remove the skin from breasts by inserting fingers, gently

    pushing between skin and meat. Mix salt, onion powder, garlic powder, paprika and chilli powder

    and rub under the loosened skin.

    Sprinkle oil on the grill rack and place the above chicken on grill rack. Grill it close to 5-8 minutes on

    each side or until browned. Cover and cook it further for 35-40 minutes and turn it once to cook it

    perfectly from both the sides. Now remove chicken from grill and discard the skin.

    Now you need to prepare the sauce for serving with your charred chicken, mix mayonnaise and

    remaining ingredients, stirring with a whisk. Get lost in the charred flavor and smoky aroma of this

    grilled chicken breast.

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