Firing up the grill is one of our favorite was to get creative with meat-free eating. Many grilling recipes are simple and take no time at all, and will undoubtedly leave everyone satisfied. Here are a few bite sized, and delicious ideas to try at your next outdoor gathering!
Stuffed Button Mushrooms
What you will need:
Button mushrooms
Feta cheese or tofu
Spinach
1 tbs of minced garlic
Your favorite type of nut, chopped
1/2 cup of chopped onion
Cut out the stems and gills of the mushrooms
Chop the stems, and fry in a pan with onions and garlic. Add in feta cheese and spinach.
Scoop the mixture into mushroom caps and sprinkle with grated cheese and chopped nuts
Grill for several minutes, until top is golden brown, and serve.
Baba Ghanoush
What you will need:
1 large eggplant
1/4 cup of tahini, plus more if needed
1 pinch of ground cumin
salt, to taste
1 tbsp of extra virgin olive oil
1 tbsp of flat leaf parsley, chopped
1/4 cup of brine cured black olives, such as kalamata
Preheat grill to medium-hot
Preheat an oven to 375 degrees
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire
Grill turning frequently, until the skin blackens and blisters and the flesh feels soft. 10 to 15 minutes
Transfer the eggplant to a baking sheet, and bake for an additional 15 to 20 minutes, or until very soft
Remove from the oven and let cool slightly and peel off the skin and place in a bowl
Mash the eggplant to a paste and add in the 1/4 cup of tahini, the garlic, the 1/4 cup of lemon juice and cumin and mix well
Season with salt, taste, and add additional tahini or lemon juice if needed, drizzle with olive oil, serve in a bowl with pita and olives
Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise
What you will need:
1/2 cup of vegenaise
3 tbsp of Romano cheese
1 tsp of lemon juice
1/4 teasp of coarsely ground black pepper
1 small eggplant, cut into 1/2 thick slices
4 tablespoons of olive oil
4 plum tomatoes
8 slices of italian bread or focaccia
Fresh basil leaves
Combine vegenaise, cheese, lemon juice and pepper. Season if desired with salt. Refrigerate.
Brush the eggplant slices on both sides with two tablespoons of olive oil. Season with salt and black pepper. Grill turning once, for 8 minutes, or slightly charred and tender.
Brush tomatoes with remaining 2 tablespoons of oil and season with salt and pepper, grill turning once, for four minutes, or until charred and slightly softened
Remove and slice into quarters lengthwise
Spread vegenaise mixture evenly onto bread and top with basil, eggplant and tomatoes and serve.
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