Sara Novak
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Down here in South Carolina the grill becomes one of the most used cooking appliances. The weather is generally pretty warm. Summer starts early and winter is short with the only hindrance being a slew of hungry mosquitoes that can, on occasion, get the best of you. The only problem with using the grill is that sometimes recipes can become, well, a bit repetitive, especially if you're a vegetarian. Sometimes by the end of the summer the thought of grilled veggies seems painful. That's why I have experimented with nearly everything that you can think of on the grill. I'm like that restaurant the Chip Shop in New York that fries everything and then keeps it on the menu if it turns out to be any good.
Grilled Romaine with Maytag
2 heads romaine, cut lengthwise
1 tbsp good organic olive oil
1 clove garlic, minced
2 handfuls Maytag (if you have a good blue cheese producer in your area, feel free to switch it out)
2 cups grape tomatoes, sliced in half
½ cup organic roasted and salted cashews, crushed
Sea salt and freshly cracked pepper to taste
Method
- Combine the olive oil and the garlic in a shallow plate and dip the romaine in the combination.
- Grill over medium heat for about 3 minutes on each side.
- Top with blue cheese, tomatoes, and cashews.
- Season with sea salt and pepper.
Serves 4
Grilled Tomato, Eggplant, and Goat Cheese
1 medium eggplant, sliced into ¼ inch rounds
2 large heirloom tomatoes, sliced
1 (11 ounce) log Split Creek Farms goat cheese
4 tbsp olive oil
2 tbsp balsamic vinegar
Sea salt and freshly cracked pepper to taste
Method
- In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
- Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese.
- Top with remaining slices of eggplant, and secure each bundle with a toothpick.
- Grill over medium heat.
Source: All Recipes
Poat Dot—Cambodian Grilled Corn
6 ears corn, shucked
2 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp water
1 ½ tbsp sugar
1 tsp salt
2 green onions, white parts only, thinly sliced
vegetable oil, for brushing
Method
- Very lightly brush the corn with oil and set on the grill rack.
- Grill corn, turning it every 3 minutes until it is nicely charred, about 12 minutes.
- In a bowl, combine the fish sauce, water, sugar, and salt until it is dissolved.
- Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
- Carefully pour liquid mixture in and add the green onions. Simmer until the sauce begins to thicken, about 30 seconds. Remove from the heat and let cool.
- Brush cooked corn with the sauce and serve.
Source: RecipeZaar
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More Vegetarian Recipes:
Emeril Green Episode: Vegetarian Paradise
Olympics!: Vegetarian Kung Pao
Read Vegan Soul Kitchen for Hearty Vegan Recipes
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