Although I didn’t survive my vegan stint for too long, I still try to get in as many vegetables as possible. And I don’t eat red meat too often. SO: Since I set a summer goal of learning how to start the charcoal grill, I put my veggie grillin’ skills to the test.
Contrary to popular belief: grilling isn’t just for steaks and burgers. Here’s just a few vegetarian grilling recipes for grilled vegetables, grilled corn salad, and more!
Corn is great on the grill always. You can grill it with the husk on or off (these were from Cost Co, pre husked.) And grilled asparagus is also great – it doesn’t take too long on the grill so start it later.
Oooohhh. Aaahhhh. Simple grilled vegetables. For grilled eggplant, slice the plant, sprinkle it with salt and leave it for 10 minutes. This brings out the moisture, which you should dab with a paper towel before grilling.
Be jealous of this snack. Grilled eggplant caprese with farmer’s market eggplant and tomato, fresh mozzarella and basil from my back yard. Drizzle with EVOO and balsamic vinegar. S&P if you want.
I like to call this: Kitchen Sink Grilled Corn Salad. Okay, maybe not because that sounds gross. But literally I threw together leftover veggies: grilled sweet cork, eggplant, tomatoes, red onion, green bell pepper, avocado, and cilantro. Then whip up a homemade dressing of apple cider vinegar, olive oil, lime or lemon juice, and pepper. I ate this plain, with tortilla chips, AND made it into an awesome quesadilla (my fav).