Vegan BBQ Series | Grilled Vegetable Salad, Garden Fresh Herbs and Vegan Beer Sausages
Grilled vegetables are so delicious and easy to prepare. I like them best tossed with kitchen basics such as olive oil, salt and pepper. I don’t actually own a BBQ, but I did find a neat little disposable hibachi at Wonderbucks for $5 (better deal than on the commercial!). I was skeptical, but the saleswoman assured me with her first hand experience of it and gave me some tips for lighting. The ‘Lil “Tail” Gator‘, worked like a charm! No more annoyingly large barbecues at your next tailgate party. 
I grilled asparagus, portobello mushrooms and sweet red peppers along with some yummy beer sausages. Then I tossed the veggies with fresh herbs from the garden and a simple dressing, paired the whole thing with a sweet riesling and I was in summer patio heaven.
Ingredients:
2 portobello mushrooms
2 sweet red peppers
2 bunches asparagus
2-3 tablespoons fresh herbs (I used oregano, basil and chives)
1 lemon
Bragg’s liquid aminos
Vegan Sausages (I used Tofurky Beer Brats)
Salt and Pepper
Method:
Heat up that BBQ!
Wash and de-stem portobellos and drizzle olive oil to coat and about a tablespoon of Bragg’s, along with fresh cracked pepper. Wash and trim asparagus and drizzle with olive oil to coat and sprinkle with sea salt and pepper. Cut off the pepper stems, slice in half lengthwise and take out the seeds. Drizzle with olive oil to coat and season with salt and pepper. Score the vegan sausages a few times down one side. Now grill! Watch the asparagus closely, especially if the stems are thinner. If you have limited room, grill all the vegetables first so they can cool a bit while the sausages cook.
Slice the portobello thinly, cut the asparagus into 2 inch pieces and do the same with the pepper. Place in a large bowl with the fresh herbs, lemon zest and a big squeeze of lemon juice. Toss well and either eat right away or refrigerate to let the flavours meld. I served the sausage with hot, Polish mustard and dijon and some store-bought seaweed salad.
Happy Barbecuing!
~The Vegan Project
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