The grill isn’t just for burgers and brats, especially with so many summer vegetables in season. But what’s the best way to cook up a veggie-only meal on the grill?
David Di Gregorio, chef and partner at Osteria Via Stato in Chicago, says foods such as eggplant and portobello mushrooms are so meaty, even meat lovers won’t go home hungry. Here’s how to have a delicious, meatless grill:
Get that grill nice and hot, to the point that you can hold your hand above it for only a moment. A hot grill will give vegetables a slight char.
“The thing I love about meat is the nice char on the outside,” Di Gregorio said. “I think you look for that with vegetables.”
Don’t underseason. Di Gregorio said many home grillers make the mistake of being stingy with seasoning. He considers salt and pepper the “basics” and says the thicker the vegetable, the more you should add.
Treat each veggie differently. Sliced tomatoes need to be grilled for just a few moments. Eggplants taste best with a slow cook; cut them lengthwise so they don’t slip through the grill bars, Di Gregorio said. “Marinate [eggplants] a little with some olive oil, rosemary, thyme, oregano, garlic, black pepper,” he said.
Work ahead. Some vegetables, such as beets and squash, can be prepared in advance and served at room temperature. Di Gregorio recommends grilling marinated portobello mushrooms and serving them at room temperature.
Know when to burn. Eggplant needs to be cooked slowly so the inside becomes soft but the outside doesn’t burn. But Di Gregorio said red and yellow peppers are delicious when charred. Coat the pepper in oil and burn the sides on the grill. Remove and put the pepper in a bowl covered with plastic wrap to steam, then peel off the skin. Marinate peeled peppers in garlic, basil, olive oil, salt and black pepper, Di Gregorio said.
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“Vegetarians want to have exciting meals just like everyone else,” he said.
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