Martha Stewart Living Radio: The Radio Blog

Grilling Options for Vegetarians

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Image Credit: Casual Kitchen

Just because you're a vegetarian doesn't mean you should be limited to grilling veggie burgers or tofu dogs this summer. Tara Desmond, co-author of "Almost Meatless: Recipes That Are Better for Your Health and the Planet,"  stopped by Morning Living and shared with us some tasty meatless recipes to try on the grill!





Grilled Eggplant Melts


2 medium eggplants
1/4 cup olive oil, plus more for prepping the eggplant for the grill
2 tablespoons white balsamic vinegar (or white wine vinegar or balsamic)
1/4 teaspoon garlic powder
1/4 teaspoon sugar
Coarse salt and freshly ground black pepper
4 ounces smoked mozzarella or smoked gouda, sliced or grated
4 focaccia rolls (soft Caesar roles work well, too)
1 large tomato, sliced
1 cup arugula

1. Preheat a grill to medium-high.

2. Slice the eggplant into 1/2-inch thick rounds and brush each piece on both sides with olive oil.  Set the slices directly on the grill grates and grill 5 minutes per side with the cover closed.

3. While the eggplant is on the grill, whisk together the olive oil, vinegar, garlic powder, sugar, salt and pepper.  As soon as the eggplant comes off the grill, brush both sides of each piece with the oil and vinegar mixture and stack the hot pieces on top of each other, pouring any remaining vinegar mixture on top.

4. Turn off the grill.  Put cheese on one half of each roll and then put both halves of each roll on the grill, cover closed, while it is still hot to toast the bread slightly and melt the cheese.  Remove the rolls from the grill.

5. Stack several pieces of the grilled eggplant on each roll.  Divide the tomato slices and arugula among each sandwich.

Zucchini Dogs with Honey Mustard Seed Slaw

For the slaw:
1 small head cabbage, quartered, cored and sliced very thin
1/2 cup cider vinegar
3 tablespoons honey
1/4 cup water
2 tablespoons yellow mustard seeds
Coarse salt and freshly ground black pepper

For the zucchini:
4 small zucchini (about 1-inch in diameter and 3 to 4 inches long), stems trimmed off
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon cider vinegar
2 tablespoons olive oil

Coarse salt and freshly ground black pepper
4 plain flatbread (about 4 inches wide and 5 inches long)

1. Make the slaw at least 30 minutes ahead or up to one day in advance.  Put the cabbage in a long, shallow glass baking dish. Combine the vinegar, honey, water and mustard seeds in a small saucepot over medium-high heat.  Bring to a boil, reduce heat and simmer for 1-2 minutes.  Pour the mixture over the cabbage.  Season generously with salt and pepper and toss the cabbage to combine well with the vinegar mixture.  Press plastic wrap directly on top of the cabbage and refrigerate until ready to use.

2. Preheat the grill to medium-high.  Using a skewer or fork, poke several shallow holes all over each zucchini.

3. Whisk together the garlic powder, onion powder, vinegar, oil, salt and pepper.  Brush each zucchini all over with the mixture and save any that remains.

4. Place the zucchini directly on the grill, cover and grill for 10 minutes, turning once.  Remove from the grill and brush with any of the remaining vinegar mixture.

5. Turn off the grill and then set the flatbread on the hot grates for about 2 minutes to warm.

6. Put a pile of slaw horizontally across the center of each piece of flatbread.  Set a zucchini at the top of the short end of each flatbread and then roll the flatbread over the zucchini, continuing to roll into a cylinder before serving.

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