Anonymous wrote:Marinate portobello mushrooms in worsterschire sauce, Garlic powder, olive oil, oregano. Salt and pepper before grilling. Very good! It's my go-to grilled vegetarian option.

In case you or a guest is strict vegetarian, you should know that worsterschire sauce has anchovies in it.

You can also do stuffed portobello caps.

Marinate portobello mushrooms in worsterschire sauce, Garlic powder, olive oil, oregano. Salt and pepper before grilling. Very good! It's my go-to grilled vegetarian option.

Also, fruit! Peaches, melons, once they come into season.

Pineapple rings. Yum....

You can also buy the polenta in a big preformed sausage, and slice and grill that. (I haven't checked to see which brands are vegan, however. I make mine with chicken stock, so be wary.)

Also, fruit! Peaches, melons, once they come into season.

yum to the grilled redskinned potatoes! do you put them on a grill sheet becore placing them on the grill? also do you flip each slice individually when grilling?

Grilled redskin potatoes. We slice them into thin wedges, mix them in a bowl with some olive oil, kosher salt and rosemary if you have it and grill them until brown.

Anonymous wrote:corn!

This!

We also do thinly sliced potatoes mixed with olive oil, onions, green peppers, and cheese (maybe you could use soy cheese?) and salt and pepper. I wrap it in foil and then grill it.

I haven't tried tempeh, but I would think this would work as a grilled main course.

Foil packets with cubed beets, sweet potatoes, onions, and regular potatoes. Mix up with avocado oil, garlic, and salt prior to packing in foil and grilling. This takes a while to fully cook.

I grill zucchini sliced longways (with a mandoline), baby bok choy halved and marinated, romaine lettuce lettuce the same way, marinated tofu, hallami cheese, bread for bruschetta, asparagus in foil packets.

corn!

^^^
Sorry, for you dairy-free types, obviously, don't take the parmesan suggestion. It's just as good without.

Eggplant. Slice it on the diagonal into big burger-thick slices. Put on a plate covered with paper towels, salt generously, and cover with more paper towels. In a little while, flip them, salt again, and cover again. (This gets the bitterness out along with some of the moisture.)

Oil them, grill them, and baste with some kind of sauce (google's your friend here). They're boring plain, but take on any kind of sauce or flavor like nobody's business.


Also, polenta. You want to start this 6 hours or so beforehand to give it time to set. Make the polenta according to the package instructions (basically mixing into a certain ratio of boiling water, returning to boiling, then turning down to a low glop and stirring occasionally for 20 minutes). While it's glopping, chop up a bunch of basil (or other favorite herb). Grate some parmesan or romano. When the polenta's done, stir in the basil and cheese, and pour into a flat square or rectangular pan to a depth of 3/4 to 1 inch or so. Cover with wrap and chill--it will set up firm. When it's firm, cut it into squares, and grill the squares on a well-oiled grill. You can serve them plain as a side like cornbread, use them in place of buns for sandwiches, or use them as a base for any kind of topping or sauce, like a salsa cruda or the like.

We grill asparagus and mushrooms a lot this time of year. Toss lightly with olive oil and salt and grill on a grill pan or just foil.

We're all vegetarian and DD and I are dairy free....any ideas for what would be good for grilling? We do veggie burgers, pizza and veggie kabobs but would love some more ideas. Trying to take advantage of the few days of DC spring before it becomes a swamp town.