User post: The Ultimate Veggie Grilling Guide

Vegetarian Times

Simple tips and smokin' hot recipes to get you all fired up about grilling



For a long time, barbecue was considered a meat eater's domain. "At best, vegetarian grilling was an afterthought," says Andrea Chesman, author of The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals. "People threw a couple of veggies on a skewer and that was all you got as a vegetarian option."

But barbecuing can add a whole new dimension to summer vegetables. A brush of olive oil brings fragrance and flavor to summer produce. And veggies don't just cook on the grill, they caramelize-the high heat releases their natural sweetness. "Smoke gives a flavor that's very compatible with vegetables as well," Chesman adds. The following tips and recipes will prove beyond a doubt that, when it comes to grilling, veggies rule!

Smoky Baby Portobello Sliders (pictured)
Serves 4
Big or small, portobello mushrooms make the perfect grilled "burger." Portobellos' meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.

8 baby portobello mushrooms, stems removed
3 Tbs. olive oil, divided
2 Tbs. Classic BBQ Rub (see next recipe)
2 medium yellow or white onions, thinly sliced
1 tsp. herbes de Provence
1/2 cup prepared barbecue sauce
2 oz. shredded smoked Gouda (3/4 cup)
8 mini challah rolls or dinner rolls

1. Toss mushrooms in bowl with
1 Tbs. olive oil and Classic BBQ Rub. Set aside.
2. Heat remaining 2 Tbs. oil in large skillet over medium heat. Add onions and herbes de Provence, and cook
30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.
3. Heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem-side down on grill. Brush mushroom tops with barbecue sauce, and grill
3 to 4 minutes, or until soft and
charred around the edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.
4. Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sautéed onions, and top bun.

PER SERVING (2 SLIDERS): 355 CAL; 10 G PROT; 17 G TOTAL FAT (5 G SAT FAT); 43 G CARB; 34 MG CHOL; 1,412 MG SOD; 3 G FIBER; 16 G SUGARS

Classic BBQ Rub
Makes 3/4 cup | Vegan | 30 minutes or fewer
gluten free
This basic spice blend can be added to marinades or sprinkled directly on grilled vegetables. The recipe makes enough for about four uses as a rub, marinade, or sprinkle. Store in an airtight container for use all through the summer.

1/4 cup light brown sugar
1/4 cup sweet paprika
3 Tbs. ground black pepper
3 Tbs. kosher or coarse sea salt
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. celery seed
1/2 tsp. cayenne pepper

Combine all ingredients in small airtight container. Shake well to blend. Store in refrigerator.

PER SERVING (11/2 tsp.): 15 CAL;


Try THREE MORE amazing veggie grilling recipes:

Grilled Tomato Bruschetta
Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette
Summer Vegetable Stacks with Gremolata

what you'll need

★ Gas or charcoal grill
★ Grill rack or grill topper
★ Silicone basting brush
★ Vegetable oil for coating grill rack or grill topper
★ Paper towels or clean cotton towel
★ Skewers (bamboo or stainless steel)
★ Long-handled metal tongs and spatula

3 secrets to success

Follow these tips for stellar results every time you grill.

1. Preheat properly Light the grill, and oil the grate or grill topper with a paper or cotton towel dipped in vegetable oil before cooking. A charcoal grill requires about 40 minutes to reach the desired temperature,
a gas grill takes 20 minutes.

2. Size up your veggies "Make sure the vegetables are cut the same size so they cook at the same rate," advises Andrea Chesman.
Set ingredients that take longest
to cook on the grill first, add quicker-cooking items later.

3. Work it! "Be aware the fire has hot spots; move the vegetables around once they start to brown," says Chesman. But don't start shifting until items have had a chance to sear-usually 3 minutes. This makes for pretty grill marks and also keeps foods from sticking to the grate.

Perfect Cross Marks

Want your barbecued goodies to have pro-looking grill marks? All you have to do is rotate them 45 degrees halfway through their time on the grill for one side, then cook until done on that side. Flip, and repeat on other side.

By Melynda Saldenais

Posted by Jolia Sidona Allen, Vegetarian Times Associate Editor/Web Editor

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