It’s grilling season and the air is rich with the scent of sizzling steak and sausages. If you don’t eat meat it’s easy to feel left out, but the days of sitting on the sidelines and watching everyone else enjoy the delectable smoky flavor of fire roasted food are over. The culinary world has wised up and there are a multitude of vegetarian options to char over those glowing coals.
When choosing from the produce department go for the high-moisture, dense vegetables such as portobello mushrooms, eggplant, or zucchini. You can stick them on a skewer, seal them in foil and throw them into the embers, or roast them on the end of a stick; but for the best flavor, don’t forget to include a savory marinade. Those portobello’s are especially delicious when steeped in balsamic vinegar, garlic, and soy sauce. If you are looking for a variety of marinades and sauces for vegetarian grilling, this site offered some of the most enticing that I’ve seen on the web: https://www.101cookbooks.com/vegetarian-grilling/
When it comes to protein I suggest a certain amount of caution when grilling tofu-based hot dogs. If you don’t score them properly they will puff up like blowfish and literally explode if the internal temperature gets too high. While this might make for a great practical joke on your buddies, be careful there aren’t any children in firing range.
Few meat substitutes have enough fat or moisture content to stand up to the rigors of outdoor cooking, so it’s an absolute necessity to oil the grill grate well and watch your dogs and burgers like a hawk. If you overcook them, they turn into cardboard and sometimes burst into flames. If you crave burgers, Beyond Meat got the most votes online for standing up to an open flame, but in my opinion, although a bit dryer, Morningstar Farms Grillers have a much better flavor. Just don’t be shy with the oil.
Surprisingly, tofu, that white pasty stuff that can claim no real flavor of its own, stands up to the grill better than just about any meat substitute on the market. The trick is to get the extra firm tofu and press it between two pieces of cheese cloth until the excess moisture is removed. At this point it will suck up just about any marinade you put it in, but my favorite way to eat tofu is just fresh off the grill, sprinkled with a little salt and pepper, and eaten while it’s still hot enough to burn your fingers. If you let it sit around, it can turn rubbery, but the first sizzling, crispy bite of a piece of perfectly grilled tofu is a thing of beauty.
Another direction to go in is fruit. If you have never had grilled pineapple, caramelized around the edges with its sweet, tart juices teasing your tongue, you are missing an orgasmic experience. Peaches are another fruit that grill beautifully. I have never tried pears, but the thought is making my mouth water.
Surprisingly, there is even a type of cheese that can be grilled. Halloumi is a firm, brined, and unripened cheese originally from Cyprus. Traditionally, it is made from a mixture of sheep’s and goat’s milk but the majority of what we see now is a more modern version that incorporates cows milk. This cheese has such a high melting point and dense texture that you can throw it right on the grill and it won’t melt through the grates. Instead, it becomes crispy and charred on the outside and stays warm and soft inside. If you’ve never heard of this stuff and are feeling intimidated, here’s a site to go to that tells you all about how to cook this exotic cheese on your back door grill: https://www.loveandlemons.com/grilled-halloumi-cheese/
If you’re looking for a simple and endlessly versatile recipe, veggie skewers are a surefire favorite for grilling. Your carnivorous friends will insist on sticking chunks of meat, chicken or seafood in between the colorful bell peppers, onions, and cherry tomatoes, but marinated tofu makes a succulent substitute…or try Halloumi cheese for a real conversation starter and listen to novices ask “what is this stuff?”
Another crowd pleasing method is to wrap vegetables in foil. Just toss sliced veggies with oil and seasonings, place them in the center of a heavy-duty foil sheet, and seal by joining the long edges and crimping the sides to seal the packet tightly. Grill over medium-high heat for about 20-30 minutes, and voila! Gourmet veggies that will give even the potato salad a run for its money.
Final tip: always start with a freshly cleaned grill, thoroughly oil the grate, and you’ll always have less problems with sticking.
With food prices rising by the day, vegetarian grilling is an option that is both healthier and far more affordable than meat. Give it a try. You might be surprised at how a simple backyard grill, and a few secret sauces, can turn ordinary vegetables into something truly extraordinary.