Pratik and I love being outdoors. That's why summers are great because you can spend a lot of time outside: gardening, going on a hike, relaxing by the pool and when it comes to food, having barbeques. Barbeques are special in that you can be outside but still be around home if you dont feel like getting away.
For me, the best part of having a barbeque party at home is that everyone involved has something to contribute. I love experimenting with the different inputs that I get from the guests in terms of what to and what not to add and then coming up with my own concoction. One common notion however, is that barbeques are not for vegetarians. Now, read the recipe that follows and you will realize why that might be the biggest myth in the world.
For the basil pesto sauce (Used as marinade):
2 cups basil
2 large garlic cloves
1/2 cup walnuts
1/2 cup olive oil
1/2 cup Parmesan Cheese
Salt and pepper as per taste
Vegetables and other ingredients for grilling (Cut into cubes):
Choice of red, green, yellow peppers
Any other vegetables of choice
1. In a food processor, combine the garlic, walnuts, cheese, salt and pepper and process until a coarse mixture is formed.
2. Slowly add olive oil with the machine running and combine until the desired consistency is reached.
3. Let the sauce stand for 10-15 minutes before using as a marinade for grilling vegetables.
4. In a large bowl, mix the vegetables, paneer, tofu etc. with an appropriate proportion of sauce such that all the pieces are coated with the sauce. Cover and store the mixture for an hour before grilling.
5.At the time of grilling, arrange the pieces on skewers and grill them evenly on all sides.