The summer barbeque: Planning the food
May 15, 2009
As the weather warms up, the annual tradition of inviting family and friends over for a backyard barbeque draws near and can bring with it certain responsibilities for the host, namely the food.
Most barbeques will offer the typical hamburger, hotdog and salad options for its guests. While there is nothing wrong with adhering to the tried and true, some party planners may want a different approach in an effort to have their barbeque be more unique.
For appetizers or as side dishes, how about grilling some vegetables? Peppers, zucchini (cut lengthwise) and eggplant all work well on the grill, especially if they are soaked in marinade beforehand.
Grilled mushrooms are also a tasty treat, though you may want to skewer to ensure they don't fall off. Also, if any of your guests are vegetarian, a grilled Portobello mushroom can be a good substitute for all the meat options.
Steak tips or barbecued chicken breasts are a nice alternative as a main dish, as are shish kabobs. Also, don't forget about grilling fish such as swordfish (they are thicker and won't crumble as easily as other types) or lobster.