If you're expecting vegetarian guests, if you're a vegetarian yourself, or if you'd just like to try some delicious new meals on the grill, there are all kind of ways to branch out your grilling repertoire.
The Well-Oiled Grill
Before beginning, remember that most vegetarian foods are more delicate than meat, and do not contain as much fat. For these reasons, it's important to keep the grill clean and oil it well before cooking vegetarian dishes, to prevent the food from sticking to the grill and falling apart when you try to pick it up. Once the grill is hot, scrape it well with a heavy-duty wire brush to remove any old, burned-on bits of food. Then, fold a paper towel into a small square, soak it with vegetable oil, and then grab it with your long-handled barbeque tongs and rub down the grill thoroughly. Now your grill is slick as a whistle and primed for anything you're in the mood to toss on it!
Vegetables Take the Spotlight
Veggies are accustomed to playing the role of side dish in most meals, but at a barbeque, they can take center stage as the entrée. They take on a satisfying, smoky sweetness when slapped on the grill, and almost any kind of vegetable is great for grilling. Round out the meal by serving them over pasta, rice or polenta. You can also make them into extraordinary sandwiches - try them on focaccia bread with goat cheese, or in pita bread with tzatziki sauce.
If you plan to put your grilled veggies in a sandwich, you can cut them lengthwise into thin slices in the case of zucchini and eggplant, or into thick rings, in the case of onions, tomatoes and peppers. And don't forget about asparagus! The spears can be left whole -- just be sure to keep them perpendicular to the grill grates! If you'd rather have your veggies in handy bite-size pieces for serving with pasta and the like, you're best off buying a special grill pan with small holes that the veggies can't slip through. Alternatively, just thread everything onto a skewer for easy flipping.
The Portobello Phenomenon
Portobello mushrooms have emerged as vegetarian grilling favorites. They are about the same size as a hamburger, they're big and brown and juicy, and have a 'meaty' texture you can really sink your teeth into. For the tastiest grilled portobellos you've ever had, start by soaking them in your favorite marinade for an hour or so before grilling. Then, start cooking the mushrooms on a cooler part of the grill; this will allow them to get warm and juicy all the way through without burning on the outside. Once the mushrooms are soft all the way through, sear them on the high-heat section of the grill for about a minute per side to get that mouthwatering caramelized flavor that makes barbequing worthwhile. Serve these giant 'shrooms the same way you would a burger. Magnifico!
Outdoor Pizza
Ever thought of grilling pizza before? Be the first barbeque chef on your block to try this one out; it's sure to start a craze! Pizza on the grill will develop a crust that's crispy on the edges and chewy in the middle, with a marvelous smoky flavor that tastes even better than a pizza from those wood-fired ovens in upscale restaurants.
Make your favorite crust recipe and divide the dough into several balls to make individual-size pizzas. Roll them out thinly - no more than 1/4 inch - and set them aside. Prepare the grill for high heat, and get all your toppings organized. For a double dose of that barbeque flavor, grill the veggies before you put them on the pizza. Get a dish of sauce ready -- try tomato sauce, barbeque sauce, pesto or garlic butter. In the cheese category, there's always good ol' mozzarella, but also try Cheddar, Parmesan, provolone, chevre or Gorgonzola .
When the grill is ready, brush each round of pizza dough on both sides with olive oil and carefully lay each one on the grate. Grill them on both sides just until the dough is no longer sticky on the surface. Now you're ready to add the toppings. The dough will finish cooking quickly, so if you want the cheese to have time to melt, sprinkle it on first, followed by sauce and vegetables. Do go easy on the toppings - you don't want that marvelous crispy crust to get weighted down and soggy! Keep a close eye on your pizzas, moving them to a cooler part of the grill if the crust starts to get too dark before the cheese can melt. Now slide a pizza onto your plate and take a bite - you'll be amazed at what your grill can do!
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