Easy Vegetarian Recipes

Another pair of simple veggie-q recipes to add to your collection for summer grilling. (Courtesy of the Food Network)

Vegetable Kabobs
Ingredients
2 medium red or white potatoes
1 cup firm or extra-firm tofu chunks
1 cup red, yellow or green bell pepper chunks
1 cup pineapple chunks
1 cup red onion chunks
1 cup white button mushrooms
1 cup zucchini or yellow squash chunks
1 cup cherry tomatoes
Marinade, recipe follows
Wooden skewers, soaked in water for 30 minutes

Directions
Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.

Preheat an outdoor grill to medium heat.

Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.

Marinade Ingredients
1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.

Grilled Eggplant

Ingredients
2 pounds firm Japanese eggplant
Oil for grilling
Salt and freshly ground black pepper

Directions
Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.

When we grilled out, we used these recipes only as inspiration. We didn’t use potatoes or tofu on the skewers, and in addition to grilling eggplant, we sliced up some extra zucchini and yellow squash and grilled those in the same way. It was delicious!

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