So much of our reference for grilling is based on big slabs of meat, sausages, and hamburgers that we frequently overlook how the subtle flavors imparted by grilling can transform the simplest fruits and vegetables.
The intense heat of the grill adds enticingly complex flavors to your food as it forms a wonderfully caramelized crust. Factor in the smoky char of the grill and it’s no surprise that The New Vegetarian Grill is changing the way people are looking at their vegetables, not to mention their grills!
Meet Andrea ChesmanAndrea Chesman is a freelance writer, regional New England cooking expert, and an authority on healthy vegetarian cuisine.The original edition of The Vegetarian Grill was a 1998 James Beard Cookbook Award nominee and recipient of a 1999 NBBQA Award of Excellence. Buy The New Vegetarian Grill
With 250 recipes that range from the how to basics for perfectly grilled vegetable to complex, exotic, and innovative adaptations of restaurant classics, there really is something for every palate in The New Vegetarian Grill. While it has many dishes that work perfectly as stand alone entrees, each recipe can also be used as a side dish to compliment that perfectly cooked steak, be it tuna, beef or lamb!
This is an earthy dish with an Italian take to it, so why fight the temptation to go Italian. A nice, slightly earthy yet bright bottle of Chianti would work wonders here and I think the 2006 Castello di Gabbiano Chianti Classico is a fine match.
Click here to download a printable PDF file of this recipe. Serves 4
4 large Portobello mushrooms
1 tablespoon extra virgin olive oil, plus more for brushing
2 shallots, finely chopped
1/2 red bell pepper, finely chopped
2 garlic cloves, minced
2/3 cup uncooked kasha (toasted buckwheat oats)
1 1/3 cups boiling water
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1. Prepare a medium-hot fire in the grill.
2. Remove the stems from the mushrooms and finely chop. Brush the caps with olive oil.
3. Heat the 1 tablespoon oil in a large skillet over medium heat. Add the chopped mushroom stems, shallots, pepper, garlic, and kasha and cook, stirring, until the vegetables are softened and the kasha smells toasted, about 5 minutes. Add the water and salt. Return to a boil, cover, reduce the heat, and simmer until the liquid is absorbed and the kasha is tender, about 15 minutes. Season with more salt, if needed, and pepper.
4. Grill the mushrooms caps, gill side down, for 2 minutes. Turn and grill until tender and juicy throughout, about 5 minutes. Remove the mushrooms from the grill, mound the kasha mixture on top, and serve immediately.