Summer’s here and the time is right for… grilling vegetables? Yes, you read right, grilling vegetables. Most people when they think of summertime cuisine never place vegetables on the grill. They’re to be found in a side salad, a bowl of coleslaw, or as “dressing” for a burger. And on special occasions they may make an appearance between chunks of meat on a shish kabob.

Thanks to the growing vegetarian population, grills aren’t just for meat anymore. There are endless recipes for cooking fruits and vegetables outdoors.

Probably the most popular “burger replacement” are Portobello mushroom caps. They can be marinated or not and eaten just like a meat burger. If the mushroom caps are not marinated, just brush them with oil while grilling so they won’t become dry. Then just put the mushroom in a bun with all the condiments (and, yes, even lettuce and tomato).

But what if you wish to barbeque? Well, there are many vegetable alternatives to spare ribs, but none more versatile than the vegetarian standby of tofu. Yes, tofu.

There is a trick to preparing tofu for the grill, lest it gets stuck to the grates. First, you must use extra firm tofu. Soft or just firm tofu will fall apart and melt into the charcoal. The extra firm tofu will then need to be very well pressed. No matter how well pressed the packaging claims the tofu is, press it again when you get it home. You might also want to freeze and thaw your tofu so that it will absorb more of the marinade flavour.

Speaking of marinade, you will need to marinade your tofu for at least half an hour before you grill it. Any barbecue marinade recipe or store bought marinade will work. Prepare your grill by spraying it with non-stick cooking spray. Now you are ready to grill tofu (cook six to seven minutes each side while brushing occasionally with extra marinade).

Of course, the grill offers endless possibilities for vegetable cooking. The trick is in understanding that vegetables do not cook the same way that meat does.

• Asparagus: needs to be soaked in water for 30 minutes before grilling. Brush with oil and turn every minute while on the grill until the tips start to turn brown.

• Bell Peppers: needs to be brushed with oil and cooked 2-3 minutes each side

• Tomato: cut in half, top to bottom then brush with oil and grill with the cut side down for 2-3 minutes.

• Pineapples: cut into rings and sprinkle with cinnamon and sugar
• Apples or Pears: slice in half and sprinkle with cinnamon and brown sugar (or drizzle with maple syrup)
• Broccoli and Cauliflower: these work better on kabobs. Soak in water for 30 minutes before cooking and then brush with oil (cook 2-3 minutes)

• Garlic: use a whole bulb. Cut off the root end of the bulb and brush with olive oil. Place the cut side down over a “hit” of fire. Grill for 10 minutes or until the skin turns brown.

• Eggplant: smaller eggplants need to be cut lengthwise and larger ones can be cut into disks. The eggplant needs to be soaked in water for 30 minutes before grilling and brushed with oil while cooking (2-3 minutes). Great with marinade or BBQ sauce!

Be creative. Grilled vegetables can be eaten as an entrée, side dish, or dessert. Bon apatite!

Labels: Grill, Vegetarian