Barbecuing With A Vegetable-inarian…

Oops… misspelled the veggie word up there… what I really meant it to say was Barbecuing with a FREAK!  That’s more accurate.  When you think of the word FREAK and then you think of the word barbecue… your first thought should be to hide the matches and unplug the gas tank.  After that, a nice sturdy strait jacket should totes do the trick.  That was just a hypothetical situation I described (by the by).  Meanwhile, back at the hot dog roaster… barbecuing is the quintessential summer activity and usually includes some type of meat.  Meat with grissel… meat with eyeballs still stuck to it… just animal served up on a platter after being seered by fire!  Caveman like roasted bloody wildabeast!

Needless to say, this vegetarian doesn’t barbecue for the most part… except on those rare occasions when I feel I need to start all over on a bad hair day and so accidentally slam my head into the flames… I don’t think that counts, though.  Sunday, the family decided to have a barbecue.  What’s a gal to do!?  Besides being a salad shooter, I’m also a germ-a-phobe and certifiably psychotic, so there was basically no conceivable way this was going to go down okay for me.  I’ll just eat a twig and a sprig of leafy things said the anorexic supermodel.  (Guh… I WISH!!!)  I’ve decided I could only be anorexic for a total of 8 nighttime hours… unless I sleepwalk eat, then maybe only 25 minutes… TOPS!

Back to the story, tangentierer!  So, the family was planning to eat meaty grilled things like chicken and shrimp kabobs.  Rather than be left out, I decide to make me a vegetable kabob and then lay a piece of tinfoil on the grill to put my kabob down on top of (sorry, germ-a-phobe rules say the vegetable cannot touch the surface of the meat… as if I’d ever survive a piece of grissel on my zucchini.)  Concensus:  Grilled vegetables equals pretty durn good.  I now am planning out all sorts of veggies and fruits to grill up on the grilling tinfoil… starting with a pineapple… MMMMMMM… barbecues!  I have officially entered summer (too bad there’s only a month of it left!)

Question of the Day:  What is your favorite thing to barbecue?  Have you barbecued yet this summer?

My psychoticness is soooo not that obvious from this picture… is it?  At least I didn’t barricade the meat with a mashed potato moat.

Summertime dinner included, grilled veggie kabob, orzo salad with vegetables, corn on the cob, a few baked french fries, and a multigrain roll!

Two of my favorite barbecue guests… Corbin and his elephant ears and Makayla making me a vegetarian dinner out of play dough… that a’ girl!

Multicolor playdough waffles!  Tasted much better than that paste I was so used to eating as a kid!

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15 Comments

Filed under Calorizing, Family

15 responses to “Barbecuing With A Vegetable-inarian…

  1. cl2

    I’d probably say salmon is my favorite to have grilled. I don’t grill. We used to have a grill that wouldn’t start EVER–so I gave up. I was going to say corn on the cob turns out well on grills and, yes, pineapple on kabobs is really good.

  2. Avster

    I thought of you on Monday, ma’am. I had a customer trying to talk me into coming a vegetarian. I believe her reasoning was “that I’m not too young.” and that “I’m just the right age.”
    I never realized that there was a perfect age to become a vegetarian…

    • Oh good lawsyness… that lady must have been one weird vegetable-inarian… is she my cuzzin? The one I disowned because she said I was too old to become a vegetable freak?

  3. I am glad that you found something to eat! Looked yummy! Grilled pineapple is pretty much the most fantastic thing in the world. There’s just something about the way a grill cooks the pineapple slices that make it fantastic.

    Grilled apples with a bit of cinnamon is also a winner.

    I’ve heard that grilled zucchini and grilled asparagus are awesome, but I haven’t tried either as I am not a huge veggie eater. I’m one of those carnivores, but I say hey… to each their own.

  4. Julie

    Peaches, pineapple and mango. I like to spray them with Pam and sprinkle on a bit of low-glycemic brown sugar (or the half and half stuff) sugar substitute then grill it. Then, if you want to get fancy, you can simmer balsamic vinegar until it reduces to about half the liquid you started with… making it a thick tangy sauce to drizzle over the fruit.

  5. Katbaran

    We discovered a really good mixture of veggies to grill–red, yellow and green peppers, onions, mushrooms, zucchini, yellow squash, eggplant and anything else you like except broccoli. (it falls apart) Just cut into bite sized pcs and marinate in a bowl or plastic bag overnight with fat free italian dressing. Drain and grill in a grill basket for about half an hour over low to med. heat. We also love grilled pineapple and grilled halved peaches that are still a bit firm. Apricots are good too, but you might want to use a grill basket. I’ve heard that skewered strawberries are fantastic, but they never last long enough at our house to try it! I’m a meat eater and my all time favorite to grill is shrimp!

    • That sounds so tasty, Kat! And I have to look into getting me one of those grill baskets!? Who knew they existed (probably everyone except for me). Thanks for the tips… and you are so right about the strawberries. It’s hard to save those suckers to cook when they are so tasty!

  6. What a fun BBQ. I like hot dogs and steak cooked on the grill (sorry I ain’t a vegetarian). We are planning a neighborhood BBQ next week.

  7. Dessa Wade

    This was our first official barbecue of the summer and we need to do it more. It was pretty easy and very tasty. I want to try corn on the cob and pineapple

  8. Louisa a.k.a. ProudMomOfTwo

    Question of the Day: What is your favorite thing to barbecue? Have you barbecued yet this summer?

    I think probably pork steak or marinated chicken.
    Yes. We bbq-ed pork steak for my Dh for Father’s Day since it is his very fav.
    I do the chicken every so often. Really should do it more since everyone likes it.
    We are carnivores here…lol.
    We still have to pick up our beef from the Locker. We had our steer butchered earlier this month.

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