Santorini Barbecue


  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 c. fresh mushrooms, coarsely chopped
  • 2 c. fresh tomatoes, diced
  • 6 c. eggplant, cubed
  • 1 1/2 c. zucchini, cubed
  • 1 1/2 c. yellow squash, cubed
  • 1/2 – 1 tsp. red pepper flakes
  • 1 10-oz. package MorningStar Farms Hickory BBQ Riblets, cut into small strips
  • salt to taste


  1. Spray a large skillet generously with a nonstick cooking spray.
  2. Sauté the onion on medium to low heat until clear and then add the remaining ingredients except the MorningStar Farms® Hickory BBQ Riblets.
  3. Sauté until vegetables are tender but firm. Add the Riblets and the sauce and gently stir to combine. Serve on warm whole-wheat buns.


Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.