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Vegetarian Grilling Menu

Hi chowhounds:

I am having 2 vegetarian (but not vegan) friends over for dinner- looking to make something impressive on the grill (gas).

Any ideas?

Thanks muchly!

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  1. I love grilled corn and asparagus, just brush with olive oil and salt and pepper; For a main dish you might want to try grilled portobello cheeseburgers; you can find a good recipe (I haven't tried it but it looks good) on Steve Raichlen's Barbecue Bible website.

    1 Reply
    1. re: paulgardner

      Grilled Asparagus...marinate the aspar. in Balsamic, evoo, S&P. Yum.

    2. you could try a grilled vegetable stack and put some pieces of grilled halloumi on the plate. grilled halloumi is tasty and unusual.

      5 Replies
      1. re: arifa

        I make a grilled veggie stack that looks pretty impressive and is yummy (and a smaller version makes a great side for the meat-eaters... I grill portobella, eggplant, zucchini, red onion and anything else that happens to look good sliced about 1/4 inch thick. Marinade at least an hour (I just do a balsamic/olive oil/garlic marinade). Stack, layering cheese of choice every few layers and serve over pasta with a pesto-type sauce. It looks pretty and tastes yummy.

        A plain ole marinated portobella is good, I usually prefer to put it on a roll with some sort of cheese.

        Less impressive, but always safe, are veggie kabobs of any variety. A grilled veggie mix served with pasta/rice/bean cake/etc. can be presented in an impressive manner as well...

        As a veggie, I also never feel offended if someone just calls me up and ASKS if I have any personal favorites on a grill. I appreciate the effort on their part and it takes any awkwardness out upon arrival (I've had people assume i eat fish and make it "special" for me - I've NEVER eaten fish, even before I quit meat).

        Also, unless you know their sensitivity to veggies/meat mixing, be careful about using the same utensils/space on grill - I'm of the "I know it happens, and I try not to think about it, but if I watch the same spatula flip meat as my meal, it grosses me out" variety. I think a lot of people are similar.

        1. re: alexajord

          yes it is good host manners to grill the veggies prior to the meat on a clean grill; in a separate clean area of the grill; or in a grill wok or other barrier to keep the veg meal from being in contact with the meat juices. otoh some vegs are really tolerant. i attended a grill party at the home of a veg family and they were cool with grilling their veggie dogs alongside people's meaty brats, on their own home grill & it didn't bug them-- i'd assumed it was going to be a veg grill party and had brought bbq mock duck, though i eat meat.

          1. re: alexajord

            If you want to make the veggie stack a bit more substantial, another option is to layer in slices of grilled polenta spread with goat cheese. Very wonderful served with a fresh green salad, and impressive enough for company.

          2. re: arifa

            Halloumi is a great idea! I usually saute it and squeeze lemon juice on it to serve, but grilling sounds fabulous.

            Has anyone tried Rory's sugar grilled asparagus from TNFNS?

            1. re: coney with everything

              I did.....and it was REALLY good. I was surprised how much I liked them!

          3. I eat very little meat, and frequently do all-grilled dinners. Some of my more frequent appearances: veggie and pineapple kabobs marinated in a soy/brown sugar/garlic mixture... veggie kabobs with a feta/yogurt/oregano mixture... ind'l grilled pizzas (make a dough with a fair amt of EVOO to keep from sticking, grill on one side to toast, flip, top with oil, basil, well-drained tomatoes, and fresh mozz, close lid, cook till melty)... pineapple sliced all the way through to make a whole round, then grilled til toasty, and put on a toasted bun with a spicy garden burger.... whole roasted ears of corn with grill-baked potatoes... grilled 'panini' with filling of choice (I use spinach, mozz, tomatoes, artichokes, pesto, and a cast iron skillet to flatten it all)...

            Good luck!

            1. Grilled portabellos seem to be fairly standard meat sub at grill gatherings. I recently had one with some white bean puree dolloped in the cap after it came off the grill. It was excellent.

              I really, really love grilled corn. If I'm at a primarily grilled meat function I can be happy just eating it, waiting until I get home for some protein. I recently tried sliced sweet potatoes, grilled on a kabob. I am guessing they were partially cooked before they went on the grill, and they had some great sauce on them, but I don't know the details of how they were done.

              Really love the ideas of grilled halloumi. Yum.

              1. grilled pizza was a hit for us... most of the recipes we found (bobby flay on food network and cook's illustrated) were for a thin crust, but ours was thick and still delicious...