Magnificent meatless grilling

By: Carolyn Malcoun  |  Tuesday, June 2, 2009
I ate vegetarian for a while, and perhaps the most annoying thing about it was going to a barbecue and seeing that a plain-Jane-veggie-burger-from-a-box was my only option for dinner. Now don’t get me wrong, a veggie burger can make a mighty fine meal. But when my meat-eating friends were enjoying smoked ribs slathered with homemade barbecue sauce, I felt like my meal was simply an afterthought.
Get the recipe: Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms
But these delicious vegetarian recipes for the grill are anything but afterthoughts. Who needs ribs when you can have Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms topped with its own delicious sweet-smoky sauce. Or a hearty Grilled Eggplant Parmesan Sandwich, with a fraction of the fat and calories you find in your standard breaded-and-fried eggplant Parm. My go-to vegetarian option is tofu in Pirate Marinade, fragrant with orange juice, allspice, cloves and cinnamon. Every time I make it I get requests for the recipe from vegetarians and meat eaters. For the best flavor, let it marinate overnight.
Need more grilling inspiration? Get more recipes for rubs and marinades, plus a chart for marinating and grilling times and check out EatingWell’s Ultimate Grilling Guide for more recipes, articles and tips to make you master of your grill.