Meat, meat, meat, occasionally corn, and more meat. That’s the dedicated job of many a grill, but it doesn’t have to be that way. The surprising items listed here can become the components of a vegetarian barbecue dinner, or can be grilled alongside meat as accompaniments.
Grilled salad, yum, the antithesis of a big slab of meat on the grill. You can grill many kinds of lettuce, but the heartier varieties hold up better to the char. Use romaine, endive or cabbage–you can separate leaves, use clusters of leaves, or cut the head in two and grill the halves face down. Brush them lightly with oil and grill over medium heat until just charred and not yet wilting into smithereens. There are many recipes online for caesar salad using grilled romaine, but you can make just about any salad you like.
Cooking pizza on the grill imparts some crispy charred parts of the crust akin to pizza cooked in a brick oven. Brush the grill with oil, stretch out the dough on the grill, brush the top with oil and grill over medium-low heat. Flip the dough, add your toppings, and continue to grill until the crust is fully cooked. I really like how Heidi Swanson at 101 Cookbooks handles her grilled pizza.
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