Servings: 6

Ingredients: 

FOR SAUCE

• 1/4 c. barbecue sauce
• 1 1/2 Tbsp. ketchup
• 1 Tbsp. soy sauce
• 1 tsp. rice wine vinegar
• 1/2 tsp. chili powder
• See All Nutritional Information

FOR SKEWERS

• 1 8 pack hot dogs, quartered 
• 3 c. pineapple, cut into 1″ pieces
• 1 red bell pepper, cut into 1″ pieces
• 1 green bell pepper, cut into 1″ pieces
• small red onion, cut into 1″ pieces

Method:

1. In a medium bowl, whisk to combine all sauce ingredients. Preheat grill or grill pan on medium heat.
2. Build skewers by alternating hot dogs, pineapple, peppers, and red onion. Brush all over with sauce and place on preheated grill. 
3. Grill on medium heat, flipping every couple minutes and basting with remaining sauce, until skewers are charred, about 8 to 10 minutes total.
   Source: Delish
   

Servings: 4

Ingredients

• Kosher salt
• 4 cloves garlic, finely chopped or grated
• 1/4 tsp. crushed red pepper flakes, plus more for serving
• 4 Tbsp. extra-virgin olive oil, divided
• 2 oz. mozzarella, shredded (about 1/2 c.)
• 1 oz. Parmesan, finely shredded (about 1/2 c.)
• 2 Tbsp. fresh basil, torn

Method: 

• Using a sharp knife, slice each zucchini in half lengthwise, yielding 4 “steaks.” Score flesh side of each steak 1/4″ deep diagonally at 1/2″ intervals. Rotate steaks 90° and score diagonally again to create a crosshatch pattern. Season steaks on scored sides with 1 teaspoon salt. Let sit to allow zucchini to release moisture, about 15 minutes.
• Place a rack in center of oven; preheat to 425°. In a large skillet over medium heat, cook garlic, red pepper flakes, and 2 tablespoons olive oil, stirring, until garlic is fragrant, 1 to 2 minutes. Scrape garlic oil into a small bowl.
• In same skillet over medium-high heat, heat 1 tablespoon olive oil. Pat zucchini dry. Arrange 2 halves flesh side down in skillet and cook until golden brown on the bottom, 2 to 3 minutes. Transfer to a baking sheet flesh side up. Repeat with remaining zucchini and 1 tablespoon olive oil.
• Brush steaks with garlic oil. Bake zucchini until tender in the center, 8 to 10 minutes. Top with mozzarella and Parmesan.
• Heat broiler on high. Broil, watching closely, until cheese is melted and browned, 2 to 3 minutes.
• Transfer zucchini to a platter. Top with basil and more red pepper flakes.

Source: Delish

Servings: 2

Ingredients:

• 6 king oyster mushrooms 
• 2 Tbsp. extra-virgin olive oil 
• 1 tsp. garlic powder 
• 1 tsp. smoked paprika 
• 1/2 tsp. kosher salt 
• 1/4 tsp. chilli powder
• 3 Tbsp. BBQ sauce 
• Vegan mayonnaise, for serving
• 2 brioche buns

Method: 

• Preheat oven to 375°. Using a fork, shred mushrooms into 1/2″ pieces. 
• Spread pulled mushrooms on a baking sheet. Drizzle with oil. Sprinkle with garlic powder, paprika, salt, and chili powder. Using your hands, toss to coat.
• Bake, mushrooms, turning halfway through, until slightly golden and about halved in size, about 20 minutes.
• Drizzle with BBQ sauce. Continue to bake until sauce is warmed through, about 5 minutes more.
• Spread mayonnaise on bottom buns. Pile mushrooms on top; close with top buns.

Source: Delish