Easy Vegetarian Recipes

Just because you’ve removed meat from your diet doesn’t mean that you have to retire your grill. There are TONS of veggies and fruits that taste terrific off the grill. Here are a couple of quick and tasty recipes from Giada De Laurentiis and Rachael Ray, respectively, that you can try the next time you fire up your grill.

Ingredients
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Directions
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Ingredients
1 large ripe pineapple
1 lime
Vegetable oil or cooking spray, to coat grill
Honey, for drizzling

Directions
Preheat grill or grill pan.

Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with vegetable oil or spray lightly with cooking spray. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey.

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