“Summertime and the livin’ is easy,” Janice Joplin sang. Here in the mountains, summer is all about being outdoors, spending time with friends and family, listening to music and good food. Being creative with the abundance of fruits and vegetables available in Tahoe is easy for some; creating a delicious vegetarian meal is an art form for others.
Grilled kabobs
There are plenty of ways to impress, dazzle and delight your meat-eater besties to leave them satisfied, satiated and singing the praises of produce. But don’t feed a committed carnivore those imitation meat items unless you want to send them screaming as if their hair is on fire. Here are some ideas to stretch your barbecue boundaries from meat heavy to summer sensational.
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“Grilled fruit with a touch of charring is divine.”
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Let’s talk fruit
There is an abundance of beautiful fruit to choose from. Farmers’ markets overflow with stone fruits, juicy peaches ripened to perfection, nestled alongside purple plums, pluots, bright orange apricots and plump nectarines waiting for us to select the perfect piece. Berries of all kinds are ripe for the pickin’.
Who can resist cherries? Whether you favor Bing or Rainer (do the blindfold taste test), they are one of summer’s best offerings.
Let us not forget melons and mangoes tempting our taste buds and offering a reprieve from the heat. Grilled mango and peach salsa is perfect for summer nachos, bean tacos or a black beans and rice bowl. Grilled fruit with a touch of charring is divine.
Main dishes
Creating a vegetarian main course for the hardcore meat lover is not as tough as it might seem: try grilled black bean and mushroom burgers with melted Gruyère cheese on a grilled sourdough bun or grilled vegetable kabobs with mushrooms, onions, zucchini, eggplant, red bell peppers and cherry tomatoes marinated in Italian dressing and served over rice. Both are the perfect summer entrée to serve.
Veggie grinders are another main course that totally gratifies. Contemplate the grilled pizza; it’s pretty fun and who doesn’t like pizza? Top your creation with grilled pineapple for that aloha twist. Spinach- and artichoke-stuffed Portobello mushrooms on the grill are amazing.
Grilled zucchini stuffed with herbed goat cheese.
Tasty tofu
Tofu is a challenge for most meat lovers, but give barbecued tofu a chance — it can be delicious if done right. The trick is to dry the tofu with paper towels, stick it in the freezer for 30 to 45 minutes, then slice it into squares about a half-inch thick. Finally, marinate the slices in barbecue sauce and grill them. Serve hot.
Mushroom bean burger
Salads & sides
For side dishes, grilled Caesar salad is delicious. Infuse olive oil with pressed garlic and marinate the romaine in lemon juice, oil, salt and pepper. Grill for 8 to10 minutes, turning frequently and serve hot or chilled with shaved Parmesan and a dash of lemon.
Grilled summer squash is versatile. Slice yellow squash and zucchini lengthwise about a quarter-inch thick, marinate in olive oil, balsamic vinegar, fresh herbs, salt, pepper and garlic for an hour. Grill the slices for 6 to 8 minutes, flipping them over halfway through the grilling time. Serve with grilled asparagus and red bliss potatoes.
Another way to make squash is to roll herbed goat cheese into your squash for a great appetizer or main dish.
Grill corn in the husk (remove the silk first) for extra smoky flavor and top with basil pesto to offer a lovely alternative to butter. If you have leftover corn, try a grilled corn and bean salad for a tasty side dish to accompany a vegetarian summer meal. Quinoa, which is high in protein, makes for a hearty tabbouleh side dish.
Grilling tips
For perfect vegetables, make sure the grill is clean. Prevent sticking by wiping down the grate and oiling the vegetables. When you place vegetables on the grill, resist the urge to move them around until they’re nicely seared and lift off easily.
Manage the heat. Place the heartier vegetables, such as onions and bell peppers, in the hottest spots on the grill and more delicate produce, such as tomatoes and thinly sliced vegetables, over places with less heat. Group the food by cooking time; it helps to remove them together.
Bon appetite.
Priya Hutner is a writer, health and wellness consultant, and natural foods chef. Her business, The Seasoned Sage, focuses on wellness, conscious eating and healthy living. She offers healthy organic meals for her clients. She may be reached at pria78@gmail.com or visit theseasonedsage.com. Visit TheTahoeWeekly.com to read more.
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