Meatless Monday Recipe: At the Grill

Labor Day is well known for it's BBQs and taking time to spend the last days before beach season ends soaking up some rays.  Of course, BBQ is practically synonymous with meat but Labor Day also falls on a Monday.  This gave me pause as to how I would incorporate both the tradition of BBQ and the awareness of Meatless Monday.  

Hmm, how do I combine the two?  Grilled Vegetables, of course.  :)  So, in honor of Labor Day and  Meatless Monday, I'm giving you two recipes.  My Vegetable Kabobs and Grilled Portobello Mushroom Burgers.  Have a great Labor Day and Enjoy!

Eggplant Kabobs
2 tablespoons extra virgin olive oil
2 tablespoons lemon
1 teaspoon dill
1 teaspoon sea salt  1/2 set aside
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground coriander
1/4-1/2 teaspoon cayenne pepper
4 small eggplants or 2 large (about 1 1/4 pounds), cut into 1/2-inch rounds
2 medium red onions, cut into 1-inch chunk
2 green peppers, cleaned and quartered
1 package of Campari tomatoes

Place eggplant slices in a bowl and sprinkle lightly with 1/2 teaspoon salt. Toss and cover.  Place another bowl filled with water (for weight) on top. Let stand for, at least, 15 minutes. 

Mix olive oil, lemon juice and spices together to make marinade and set aside. 

When eggplant is ready, skewer eggplant, onion, peppers and tomatoes for 8 Kabobs.  Place in shallow dish and pour marinade over Kabobs.  Cover until ready to grill.

When grill is ready, place Kabobs around center of grill.  Grill, turning once until brown and tender but not charred.  About 10 minutes.

Portobello Mushroom Burgers
8 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh basil
1 tablespoon fresh flat leaf parsley
1 tablespoon minced garlic
sea salt and pepper to taste
crumbled feta cheese or ricotta salata (optional)

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, parsley, garlic, sea salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes, at least, turning twice.
When grill is ready, place mushrooms on the grill (over medium-high heat), reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling or just afterwards.

Serve one Eggplant Kabob with one Portobello Burger. Enjoy!








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