Vegan BBQ Recipe

BBQ Buffet: * Char grilled sausages with tomato chutney * Char grilled corn cobs * Garden salad with pesto soy and balsamic dressing * Tofu and vegetable skewers * Roasted red onion, potato, garlic and rosemary salad * Char grilled asparagus Ingredients: Soy sausages (from the health food section of your supermarket), Tomato chutney (from supermarket), 4 whole corn cobs, 200gms mixed lettuce, ½ cucumber, 3 tomatoes, 30g pitted olives, 250mls Soy milk, 3 tbsp basil pesto (from supermarket), 100ml balsamic vinegar, ½ red onion, 1 Lemon cut into wedges, 1.5 kg washed potatoes, 2 red onions, 1 bunch rosemary, 6 cloves of garlic, 1 red capsicum, 1 zucchini, 250g firm tofu, 4 large field mushrooms, 1 tbsp crushed garlic, ½ cup olive oil. Method: Wash and dice potatoes into large cubes, peel garlic cloves, chop red onions into large chunks and remove rosemary from the thick stalks. In a roasting tray combine the potatoes, garlic, onion, rosemary, salt and enough olive oil to coat the potatoes. Place in a pre heated oven of 200 C° and cook for about 1½ hours until golden brown, tossing potatoes every 20 mins. Serve in a large bowl and garnish with rosemary Wash the mixed lettuce to remove any dirt. Cut tomatoes into wedges, cucumber into slices and finely slice red onions. In a jug combine soy milk, basil pesto and balsamic vinegar. Stir until thick and creamy. In a large bowl combine lettuce, tomatoes, cucumber, olives, red onions, and dressing until all coated. Serve on the …