Vegetarian Grilling 

Garlicky Grilled Tomatoes

These tomatoes are extra-juicy and flavorful, and are a wonderful addition to a meal cooked on the grill.

2 large, firm, ripe tomatoes
1 garlic clove, pressed
1 tsp. minced fresh basil, or 1/4 tsp. dried basil
Salt to taste
Freshly ground black pepper to taste
2 tbs. olive oil

1. With a very shallow cut, remove the cores from the tomatoes. Cut each tomato in half horizontally, then gently squeeze out the juice and seeds.

2. Place 2 tomato halves on each of 2 double sheets of aluminum foil large enough to enclose them. Sprinkle the garlic, basil, salt and pepper over each tomato. Drizzle on the olive oil. Fold the foil over the tomatoes to form well-sealed packets.

3. Place the packets on a hot grill and cook about 15 minutes. Check one of the packets; when done, the tomatoes will be juicy and tender, but not mushy. Serve with the accumulated juices poured over them. Makes 2 to 4 servings.

Corn-On-The-Cob with

Chili-Garlic Butter

The cornhusks are pulled back halfway to slather on a flavored butter, then closed to let the corn steam. A delicious method of grilling corn.

3 tbs. unsalted butter, softened
1 garlic clove, pressed
1 tsp. chili powder
6 ears fresh sweet corn

1. Thoroughly combine the butter, garlic and chili powder in a small bowl. Set aside.

2. Soak the corn in the husk in a sink or tub filled with cold water 15 minutes. Remove the corn from the water, shake off the excess, and pull the husks back halfway. Remove silk as you can. Rub the flavored butter all over the exposed corn. Pull the husks back over the corn and twist shut. Tightly wrap each ear of corn in foil.

3. Immediately place the corn on the grill over hot coals (don't delay, or the wet husks will dry out). Close the cover and cook 35 minutes, rotating each ear one-third of a turn every 10 minutes.

4. Remove the foil from each ear. Cool a few minutes until easy to handle, then remove the husks. Serve immediately. Makes 6 servings.


Smoked Vegetables with

Cumin Dressing

Serve this delicious concoction at your next barbecue, and it will be a glowing success (pun intended). A colorful assortment of vegetables grilled with the cover closed acquires a deep, smoky flavor. If you have more dishes to grill, prepare this first; it can sit for a few hours.


1/2-tsp. cumin seeds
2 garlic cloves, minced
2 tbs. fresh lemon juice
1 tsp. Tamari soy sauce
1/3 cup olive oil
Salt to taste
Freshly ground black pepper to taste


1 medium yellow squash, cut lengthwise 1/2 inch thick
1 medium zucchini, cut lengthwise 1/2 inch thick
1 medium onion, cut into 3/4-inch-thick slices
1 large red bell pepper

1. To make the dressing, toast the cumin seeds in a small skillet over medium heat. Shake the pan a few times to prevent burning. Pour the seeds into a small bowl and let cool. Crush them a bit with a mortar and pestle, or roll with a rolling pin. Return them to the bowl. Whisk in the remaining dressing ingredients.

2. Brush the yellow squash, zucchini, and onion slices on both sides with some of the dressing. Place on a grill over hot coals, along with the whole bell pepper. Close the cover and cook about 10 minutes, turning the vegetables after 5 minutes. (The bell pepper should be turned frequently to char it evenly. It will cook 15 to 20 minutes.) When done, the vegetables should be tender but still crunchy.

3. Place the vegetables on a platter and let cool. When the bell pepper is done, place it in a paper or plastic bag, close tightly, and steam for 10 minutes. Cut the yellow squash, zucchini and onion into large chunks and stir them into the remaining dressing. Peel the bell pepper under cold running water, core it,

and pat dry. Cut the pepper into large chunks and stir it into the vegetable mixture. Serve warm or at room temperature.

Makes 4 servings.

Grilled Eggplant Slices

The eggplant slices soak up the Lemon-Soy Marinade and become nice and juicy.

1 medium eggplant
Lemon-Soy Marinade:
1/2 cup peanut oil
3 tbs. lemon juice
4-1/2 tbs. tamari soy sauce
2-1/2 tbs. oriental sesame oil
1 scallion, very thinly sliced
3 garlic cloves, pressed
1-1/2 tsp. ground ginger

1. Keeping the skin on, slice the eggplant 1/2 inch thick.

2. Prepare the Lemon-Soy Marinade and pour into a large bowl.

3. One by one, dip the eggplant slices in the marinade, then place on a hot grill. Cook 15 minutes, turning the eggplant after 7 minutes. Brush the slices with marinade throughout the cooking time, and again just before serving. Makes 4 servings.

Grilled Mushrooms

These mouth-watering mushrooms are so delectable you can serve a whole skewer to each person as a side dish.

1 recipe Lemon-Soy Marinade (see recipe below)
1-1/2 lb. mushrooms, rinsed and patted dry
1 tsp. minced fresh parsley

1. Prepare the marinade and pour into a large bowl. Stir in the mushrooms and toss to coat well. Let sit 4 to 6 hours, tossing occasionally.

2. Thread the mushrooms on the skewers, running the skewers through the stems and out the caps.

3. Grill over hot coals 15 minutes, turning every 5 minutes or so. Brush with some of the leftover marinade while cooking. Brush with marinade and sprinkle the minced parsley over the mushrooms just before serving.

Makes 4 servings.

4. Lemon-Soy Marinade: Combine the following ingredients in a jar with a screw-on top and shake vigorously: 1/2 cup peanut or vegetable oil, 3 tbs. fresh lemon juice, 4-1/2 tbs. Tamari soy sauce, 2-1/2 tbs. oriental sesame oil, 1 scallion (very thinly sliced), 3 garlic cloves (pressed), 1-1/2 tsp. ground ginger. Makes about 1-1/4 cups.