Football Tailgating Vegetarian Recipes

Not everyone eating at tailgate parties loves big burgers and juicy ribs. Here are a few recipes for those who prefer seafood and vegetables. All can be made before you leave and put right on the grill.

Salmon Fillets

4 tablespoons lemon juice

1 1/2 tablespoon cooking oil

2 tablespoons soy sauce

1/8 teaspoon ground ginger

1 1/2 teaspoon Worcestershire sauce

Dash hot pepper

1 tablespoon garlic, minced or from a jar

Dash of ground black pepper

1-2 lbs of salmon

Mix lemon juice, cooking oil, soy sauce, ginger, Worcestershire, pepper, garlic and black pepper. Marinate fish for at least 2 hours in ¾ of the marinade. Grill about 15 minutes. Brush remaining marinade on fish and serve.

Shrimp & Salmon kabobs

1/4 cup wine vinegar

½ cup ketchup

2 tablespoons cooking oil

2 tablespoons soy sauce

1 teaspoon Dijon mustard

1 tablespoon, garlic minced or from a jar

Dash ground black pepper

2 small zucchini

1 cup mushrooms

14 medium raw shrimp, shelled and deveined

10 oz salmon, cut into 1" pieces

In bowl combine vinegar, ketchup, oil, soy sauce, mustard, garlic and black pepper. Combine fish and mixture and marinade about 3 hours. Cut zucchini into bite sizes and boil until soft (about 2-3 minutes) but not mushy. Keep refrigerated until ready to use.

Then just alternate fish and zucchini and mushrooms and cook for about 8 minutes. If you prefer, you can cook all zucchini on one stick. Put all meat on another and all mushrooms on another. These all cook differently and cooking them on different sticks is easier to cook but not as appetizing on game day.

Grilled Bleu Cheese Eggplant

2 eggplants

1 large yellow squash or l large zucchini

1 large onion

3 tablespoons pesto

½ cup bleu cheese

Peel eggplant and cut into 1" cubes. Mix eggplant with squash, onion and pesto. Toss gently to coat. Place in aluminum foil. Wrap well. Grill over medium heat for 20 to 25 minutes.

Grilled Tomato Pesto

8 tomatoes in various colors

4 tablespoon pesto

8 slices of onion

¾ cup mozzarella cheese, shredded

¼ cup mushrooms, diced

1/3 cup almonds

1/8 teaspoon Italian seasoning

Cut the tops off the tomatoes and hollow them out. Mix pesto and mushrooms. Put mixture inside tomatoes and then top with onion. Cook on grill for 10 to 12 minutes on low heat. Top with cheese, almonds and a sprinkle of Italian seasoning and cook another 2 minutes and serve.

Grilled Veggie Casserole

2 cups broccoli flowerets

1 cup cauliflower flowerets

1 cup carrots, sliced

½ cup mayonnaise

1 onion, diced

2 teaspoons horse radish

¼ teaspoon lemon pepper

½ cup bread crumbs

1 tablespoons of butter

Mix broccoli, cauliflower and carrots in one bowl. Mix mayonnaise, onion, horse radish and lemon pepper in another. Mix both together. Put into aluminum foil or metal grill cooking pan. Combine butter and bread crumbs and sprinkle over vegetables. Grill for 30 minutes. Very tasty.