Southwestern vegetarian grilling recipes
June 29, 2012
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Hand-rolling fresh tacos at the table is among the oldest, most enjoyable traditions of native Mesoamerican cuisine. It’s a little messy, which is perfect for outdoor dining. Leave the seeds in the chiles for a nice bit of heat. Get the recipe
Grilled corn is a classic Mexican street food, served with a sprinkling of hot chile powder and a squeeze of lime juice. This salad expands on that treat with antioxidant-rich fresh vegetables and healthy fats from avocado and flaxseed oil. Get the recipe
Using a grill basket makes easy work of grilling a large batch of mixed vegetables, enabling you to toss and stir them as they cook evenly. The result is a lightly charred exterior, with a succulent juicy interior and smoky flavor. A light coating of mildly spicy Chimayo chile adds an exotic, healthy kick. Serve with grilled bread. Get the recipe
Versions of this classic wine punch abound. This one is sweetened with fruit and orange liqueur, though add a bit of agave if you like. Vary with any fruit combination: melon, mango, grapes, berries. For a nonalcoholic version, substitute Concord grape juice for the wine and omit the liqueur; kids will love it, especially with the bubbly water. Get the recipe
Coconut provides natural sweetness, greatly reducing the amount of sugar required. Get the recipe
Coconut provides natural sweetness, greatly reducing the amount of sugar required. Get the recipe
Among summer’s joys, outdoor cooking over a fire surely ranks near the top. Something in our DNA resonates with the smell of charred food, harkening back to our Paleo cooking days.
In a healthy shift from a meat-centric diet to a vegetarian one, the grill shines as a wonderful tool to awaken our primal appetites.
In these Southwestern- and Latino-inspired recipes, fire-roasted squashes and peppers, lightly caramelized corn, meaty grilled mushrooms, and more imbue the dishes with beloved smoky flavor, while a traditional Spanish punch filled with organic fruit rounds out the feast.
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