Need Vegetarian Grilling Ideas

[elissaballard]

We are having a housewarming party and I need some vegetarian grilling options. We are having a Greek vegetarian salad, a Black Bean Salad and the usual Garden burgers or something of that sort, but I wanted to try something fancier (not too fancy though) on the grill. Any tried and true recipes would be great.

Thanks.

[badunnin]

How about grilled pizzas? Each guest could choose his/her own toppings.

[Peggy C.]

Ok I just stole this off of another thread and though it isn't meant to be grilled I think you could adapt it very easily with a grill pan.

Tuff2000 listed it on it's own thread, it is from Sunset magazine.




Eggplant Parmesan Stacks

PREP AND COOK TIME: About 35 minutes
NOTES: Look for tubes of cooked polenta in the supermarket refrigerator case; they are often stocked near the
cheese.

MAKES: 4 servings

1 eggplant (1 lb.)

1 tube (1 lb.) cooked polenta (see notes)

Olive oil cooking spray

1 onion (8 oz.), peeled and chopped

2 cloves garlic, peeled and pressed or minced

2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil

1 can (14 oz.) tomato purée

Salt and pepper

1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)

1/3 cup grated parmesan cheese

4 fresh rosemary sprigs (optional)

8 to 12 breadsticks (2 to 3 oz. total)

1. Rinse eggplant and trim off and discard both ends. Cut eggplant crosswise into 8 equally thick slices. Cut
polenta crosswise into 8 equal rounds. Lightly coat a 14- by 17-inch baking sheet with olive oil cooking spray.
Arrange eggplant and polenta slices in a single layer on sheet. Lightly coat tops of slices with more cooking spray.


2. Bake in a 425° regular or convection oven until eggplant is soft when pressed and polenta is heated through
(cut to test), 20 to 25 minutes.

3. Meanwhile, in an 8- to 10-inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil
occasionally until onion is lightly browned, 4 to 5 minutes. Add tomato purée and 1/4 cup water; simmer
uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes. Add salt and pepper to taste. Cover
and keep warm over low heat, stirring occasionally, until eggplant is done.

4. When eggplant is soft, sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta. Return to
oven and bake until cheese is melted, about 2 minutes.

5. On each of four dinner plates, place 1 eggplant slice (use largest slices first) and drizzle with 1 tablespoon
sauce; top with 1 polenta slice and 1 tablespoon sauce. Repeat until all slices are used. If desired, garnish each
stack with rosemary sprig. Spoon remaining sauce around base of eggplant stacks. Serve with breadsticks.

Per serving: 376 cal., 26% (99 cal.) from fat; 20 g protein; 11 g fat (5.8 g sat.); 49 g carbo (6.9 g fiber); 1,017
mg sodium; 30 mg chol.

[lhall]

Last summer I did the Marinated Grilled Vegetables from the recipe finder. I think that's the title. The marinade had honey and balsamic vinegar. The vegetables included tomato, eggplant, and kale. Yes, Kale. DH says that it was very odd grilling kale and they did char a few pieces. But, everything was delicious.

Leigh

[KathrynY]

We like the Grilled Vegtables with Balsamic Vinaigrette from the recipe finder (I think that's probably the same recipe Leigh mentioned). Just use the marinade with whatever veggies you have on hand.

Grilled pizza is a great idea, or you could try Wild Rice Pilaf (http://community.cookinglight.com/showthread.php?threadid=28389&highlight=pilauf) on the grill. The Weber (http://www.weber.com/WeberCom/Cookbook/recipe_list_intro.aspx?type=veg&liv=01) site has lots of grilled veggie recipes.