The New Vegetarian: The joys of outdoor cooking

Grilling adds beguiling smoky flavor to eggplant Parm and reduces the amount of oil required. That’s a win-win.

The joys of outdoor cooking

Jack Bishop Author, editor, and vegetable enthusiast

I regularly hear from readers that it can be hard to find vegetarian main courses you can prepare on the grill. With Father’s Day this weekend as well as the official start of summer, I’m aiming to do my part in remedying this unfortunate situation with three stunning options.

I grew up watching my Italian grandmother make eggplant Parm. Frying batch after batch of sliced eggplant was a labor of love. Grilled Eggplant Parmesan offers a fresh take on the classic. Start indoors by crisping up panko in a hot skillet. Transfer the browned crumbs to a bowl, wipe the pan clean, and then make a simple tomato sauce. Using crushed tomatoes yields a smooth, thick sauce in just minutes. Stir in the Parm along with parsley—or, my preference, basil—and head outside.

Oil and grill sliced eggplant on the first side, flip, then spoon some tomato sauce over each piece. Top with shredded mozzarella and let the heat of the grill melt the cheese while the second side of the eggplant picks up some char. Transfer slices to a platter (a wide spatula is a must here) and sprinkle with the crispy panko. Nothing about this process is traditional, but you get all the flavors and textures of the original plus a hit of smokiness. Serve with pasta or bread.

Firm halloumi takes well to grilling because it holds its shape when heated. Grill red bell peppers and warm pitas (wrapped in foil) at the same time. Season the charred peppers with good olive oil, pepper flakes, and salt to make a silky, smoky condiment. Build beautiful Grilled Halloumi Wraps with the warm cheese, grill-roasted peppers, quick pickled onions, and peppery arugula. A lemony yogurt spread binds everything together and adds welcome tang.

Satisfying portobello caps make a fine centerpiece in grilled mushroom burgers. Cut crosshatches into the mushrooms to help them absorb a simple marinade. Once the mushrooms are nicely charred, spoon a flavorful mix of feta, jarred roasted red peppers, and sun-dried tomatoes into the cup-shaped caps and then briefly return the mushrooms to the grill to warm the cheese. Grill red onions and spread grilled rolls with basil mayo before layering in the cheesy mushrooms, browned onions, and arugula. Now that’s a burger!

Two vegan-friendly recommendations before I sign off. Grilled Tofu with Vegetable Skewers benefit from a potent marinade that includes healthy amounts of soy sauce and Worcestershire sauce (vegan options are excellent). Fans of barbecue sauce will like these grilled tempeh burgers with quick-pickled jicama.

The grill awaits and these recipes offer a nice way to kick off summer.

P.S. Have you picked up your copy of The New Vegetarian: 500+ Recipes for a Lifetime of Great Meals? I’m confident this mammoth cookbook will become a trusted kitchen companion.

Vegetarian for Any Occasion

From-the-fridge salads are an easy way to round out meals from the grill.