The Mail-Order Catalog for Healthy Eating

Vegetarian Barbecue

You’ll find an extensive vegetarian barbecue section in Vegetarian Celebrations

Grilled Eggplant Teriyaki
Tofu and Potato Kebabs
Grilled Ratatouille
Sweet and Savory Grilling Sauce
Olive Oil-Lemon Marinade
Teriyaki Marinade

This Fourth of July (and throughout the summer), fire up the grills! Vegetarians need no longer feel left out when America celebrates its birthday with the outdoor barbecue feasts. Create your own fireworks with alternative protein foods and vegetables that take on an entirely new taste dimension on the grill.

Grilling is more art than science. It takes a few go-arounds to get the knack of working with whatever equipment you have, be it a fancy gas-powered unit or a simple barbecue pit in the ground. Remember, though, that expensive equipment is not necessary to create a tasty outdoor meal. It's more a matter of learning about the coals and woods befitting your particular grill, how to light them easily, and how long to let the hot coals die down in your unit before putting on the food.

Generally, it takes 30 to 45 minutes for hot coals to reach the right temperature for grilling foods. The following barbecue recipes are fairly easy and straightforward. They're perfect starters for vegetarians who have traditionally avoided outdoor grilling. Once you try some of the recipes here, you'll be eager to experiment with your own grilling ideas.

GRILLED EGGPLANT TERIYAKI
Serves: 6

2 medium-large eggplants, about 2 to 2 1/2 pounds total
Teriyaki Marinade (recipe follows) as needed
2 scallions, green parts only, thinly sliced
1/2 red bell pepper, finely diced
1 tablespoon sesame seeds

Slice the eggplants 1/2-inch thick and peel. Salt them and let stand in a colander for 30 minutes, then rinse well. Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals). Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.

TOFU AND POTATO KEBABS
Serves: 8

4 medium red-skinned potatoes
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade (recipes follow)
2 medium sweet red bell peppers, cut into 1-inch squares

Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.

Cut tofu into 3/4- to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4- to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.

Alternate tofu and potato chunks with red pepper pieces on skewers.

Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.

GRILLED RATATOUILLE
Serves: 6 to 8

A grilled version of the classic French stew, this glistening warm salad will whet appetites dulled by summer heat.

1 medium eggplant, about 1 pound
2 medium onions
1 medium zucchini or 2 small zucchinis, about 1/2 pound total
1 large green or red bell pepper
Olive Oil-Lemon Marinade (recipe follows), as needed
1 large ripe tomato, diced
1/4 cup chopped black olives
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 1/2 tablespoons olive oil
1 tablespoon wine vinegar
Salt and freshly ground pepper to taste
1/4 pound crumbly goat cheese, optional

Cut the eggplant into 1/2-inch-thick slices. Salt them and place in a colander for 30 minutes, then rinse and drain.

Peel the onions and cut in half. Steam or microwave until just tender. Cut the zucchini in half lengthwise.

Prepare grill. Brush the vegetables lightly with the Olive Oil-Lemon Marinade. Grill the eggplant on both sides until nicely browned and quite tender, about 15 minutes total. Grill the onions and zucchini on both sides until marked with brown, and tender, about 10 to 15 minutes total. Place the bell pepper directly on the grill and turn frequently, allowing all sides to get charred. Remove and place in a paper bag to steam.

When all the vegetables are cool enough to handle, chop into fairly large chunks and combine in a serving bowl. Slip the skin off the pepper, then remove the core and seeds. Cut into small squares.

Stir in the tomato, olives, herbs, olive oil, and vinegar, and toss well. Season to taste with salt and pepper. If desired, sprinkle the top with crumbled goat cheese. Serve warm or at room temperature.

SWEET AND SAVORY GRILLING SAUCE
Makes about 2 cups

This easy, no-cook sauce falls into that general realm of sweet and-pungent tomato-based sauces generically known as "barbecue sauce."

1 1/2 cups thick tomato sauce
3 tablespoons honey or maple syrup
1 tablespoon molasses
1 tablespoon olive oil
2 tablespoons soy sauce or tamari, or to taste
1 teaspoon each: paprika, chili powder, dry mustard, garlic powder, and dried oregano

Combine all the ingredients in a mixing bowl and mix well. Cover and let stand for at least an hour to allow the flavors to combine.

OLIVE OIL-LEMON MARINADE
Makes: about 1/2 cup

This basic marinade is excellent for grilling vegetables. The bit of lemon balances the fruity taste of the olive oil.

1/3 cup olive oil
Juice of l lemon
1 teaspoon lemon thyme, if available
Freshly ground pepper to taste

Combine all the ingredients in a small container. When brushing on vegetables, swirl the mixture around with the brush often to keep the oil and lemon combined.

TERIYAKI MARINADE
Makes: about 1 cup

A highly flavored marinade, this adds exciting flavor to grilled tofu, tempeh, and seitan, and any vegetables that you wish to give an Oriental flavor on the grill--eggplant, broccoli, string beans, scallions, carrots, and mushrooms.

1/4 cup soy sauce or tamari
1/4 cup sake or white wine
2 tablespoons light olive oil
2 teaspoons dark sesame oil
3 tablespoons light brown sugar
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves crushed or minced garlic
1 teaspoon freshly grated ginger

Combine all the ingredients in a small container. Let stand until the sugar is dissolved. When brushing on foods, swirl the mixture often with the brush to keep combined.

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