We love grilling, but hate the potential for the scary toxins formed when flesh cooks. These meat-free recipes will delight even confirmed carnivores, and keep everyone safe from carcinogens. Another plus: they’re loaded with healing antioxidants and tons of fiber. Try these flavorful grillers for easy outdoor entertaining (some of them may surprise you)!
Grilled Hearts of Romaine Salad with Chimichurri Dressing
- 2 hearts of romaine lettuces
- 1/3 cup olive oil, plus additional for brushing
- 1 large avocado
- 2 medium, ripe tomatoes
- 3 tablespoons champagne vinegar
- 2 small garlic cloves, minced
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon minced shallot
- 1/2 teaspoon red pepper flakes
1. Lightly oil grill racks and preheat grill to medium high.
2. Cut romaine heads in half, brush all surfaces of each half with olive oil, and grill for 5 to 6 minutes, turning occasionally.
3. While lettuce is grilling, cut avocado in half and remove pit. Carefully scoop each half out of the skin with a large spoon. Cut flesh into thin slices. Core tomatoes and cut into wedges.
4. In a small food processor, combine remaining 1/4 cup olive oil with vinegar, garlic, parsley, basil, oregano, shallot and red pepper flakes. Process until finely chopped, but not completely smooth. Season to taste with salt and pepper.
5. To serve, arrange one lettuce half on each of four individual plates. Arrange tomatoes and avocado around. Pour dressing over all, and serve immediately.
Grilled Corn and Tomato Guacamole
- 2 large ears of white or yellow corn
- 1 tablespoon olive oil
- 1/2 medium red onion, minced (about 1/2 cup)
- 1/4 cup coarsely chopped cilantro
- 1 to 2 small limes, juiced
- 1 small serrano pepper, seeded and finely minced
- 2 avocados
- 2 tablespoons minced cilantro
1. Lightly oil grill racks and preheat grill to medium-high.
2. Shuck corn. Brush ears lightly with olive oil and sprinkle with salt and pepper. Grill over a medium-high flame, 4 to 6 inches from heat, for 10 minutes, turning occasionally, until browned. Remove from heat and let cool. Using a sharp knife, remove kernels from cob; discard cobs and set kernels aside.
3. While corn is grilling, combine red onion, cilantro, juice from 1 lime and serrano pepper in a medium bowl, stirring to mix.
4. Cut avocado in half lengthwise and twist to separate halves. Remove and discard pit. Scoop flesh out with a large spoon, and coarsely chop. Gently stir avocado and cilantro into bowl with red onion and lime juice, and stir to mix. Season with salt and pepper, and add remaining lime juice, as needed, to taste.
5. Stir about two-thirds of the corn into the guacamole mixture and arrange guacamole in one or two small serving bowls. Sprinkle remaining corn on top, and serve immediately.
Next: grilled halloumi sandwiches & grilled peaches with honey glaze