A Vegetable Lover’s Guide to the Grill
The New York Times
These five easy recipes and tips turn savory charred vegetables into fresh, filling main dishes.
When the summer sky softens and the grill’s embers flicker, dinner anticipation builds — especially when vegetables are what’s over the coals, curled in smoke. As their colorful outsides singe and their plump bodies slump, vegetables’ vibrant selves become substantial, rich and nuanced. Sugars caramelize, edges char, a whisper of smoke appears. The grill can create satisfying vegetarian meals by sizzling out moisture and teasing out deep, dark flavors. And yet a plate of grilled vegetables does not a meal make.
Follow these recipes and apply their lessons to other dishes for plant-based mains that are filling, fun to eat and a friend to summer’s bounty — and to you.
The Dish: Grilling mushrooms and tofu accentuates the nutty quality of soba, while snap peas, serrano chile and herbs give this salad a juicy crunch. Lime juice, miso and maple syrup serve as both dressing for the salad and marinade for the tofu, which chars once it hits the grill. It’s an efficient meal too: As the grill heats, the noodles cook in the kitchen.
The Lesson: You have 30 minutes or so while your grill warms up to ready anything inside. This is enough time to boil noodles, grains or eggs; marinate tofu or vegetables; stir together sauces or dips; and chop herbs or toast nuts.
