We love to grill. I cannot emphasize that enough. Before we became vegetarians, my husband’s favorite way to eat was outside, with plates full of grilled foods, usually meats and corn. He wasn’t actually much of a vegetable eater before we adopted a vegetarian lifestyle. If it hadn’t been for his state of health, I don’t think he’d have expanded his repertoire beyond corn and potatoes.
Now I’m the one who really loves to grill, as I love the taste of veggies and fruits cooked over a flame.
To me, nothing says summer like garden fresh vegetables cooked and eaten outside.
Patch.com has a great article on their site called “Grilling Season Got You Down, Vegetarians?” that may have some great ideas for you if you love to grill or if you’re new to grilling out as a vegetarian. The article gets some tips from author Gloria Tsang, founder of nutrition network HealthCastle. As she says,
There are plenty of non-meat grilling options that can extend the joy of grilling to non-meat eaters,” Tsang said in a press release. “For those who tend to grill every night all summer long, they also provide a nice respite from grill-induced meat overload.”
She offers a number of vegetables and vegetarian dishes that lend themselves well to grilling. The article also has some pointers especially for vegetarian grillers.
For one thing, it points out that veggies and fruits are less fatty than meats, so you’ll need to be sure you keep the grill surface well-oiled to prevent foods from sticking or falling apart when you move them.
One of the foods that I think are perfect for grilling is any kind of skewer.
We do a lot of skewers or kebobs around here. They’re quick, they’re simple, they’re easy to turn and you can make them out of almost anything. Try grilling skewers of fruits, too. The fire really brings out the sweetness of fruits like melon and pineapple in particular.
I’d love to hear your ideas for vegetarian grilling this summer. Cooking outside gets you in the fresh air and sunshine (or moonlight) and just makes any meal feel like more of an event, even if you’re cooking for one.