New - Grilled Veggies?

[Guest guest]

Hi everyone! I am new to the group and new to the vegan lifestyle. I

am learning SO much, but there is MUCH more to learn.

 

I would like to thank Kathy for the crock pot post - that was EXACTLY

what I was looking for. I love my slow cooker and have been struggling

to find vegan recipes for it. So THANK YOU!

 

I live in the High Desert of Southern California, so I like use the

slow cooker to make dinner since it doesn't heat up the house like the

oven. I also like to use my BBQ for the same reason.

 

So - I would like to ask everyone for vegan meals that I could cook up

on my BBQ. Remember, I am new to the lifestyle, so simple would be

best. But I am a bit adventurous as well.

 

Thanks everyone! I look forward to learning MORE and MORE from this

group!

 

Nikki

[Guest guest]

Nikki,Here's a recipe that I posted in my blog awhile back. It's easy and looks really elegant. The only thing is I usually oil my veggies before I put them on the grill because they stick horribly. I have used a non-stick grill pan instead, but they aren't as smokey. What are some ways you guys have worked around the sticking?

Vegan Polenta with grilled eggplant and heirloom tomato sauce

 

Polenta with grilled eggplant and heirloom tomato sauce - serves 2 as a main course

 

1 package trader Joe's precooked polenta sliced thick (or your own made from scratch, chilled and cut into rectangles)3 large tomatoes (I used Purple Cherokees from my garden!) - cut in half width-wise

1 small eggplant sliced thin1 medium zucchini sliced thinHandful fresh basil choppedA couple of sprigs of fresh oregano1 Tbl. tomato paste

Make

sure your coals are hot, but not all flamey and get ready to grill!

First we're going to grill the tomatoes, so we can use them and make

our sauce. Take tomatoes and place

cut side down on the grill (or non-stick grill pan). You will cook this a couple of minutes

until they are cooked through to almost the top end. Once you take them

off the grill they will cook the rest of the way.

the veggies:

Mix the eggplant and zucchini slices with some salt, then put

on the grill in singles layers. You won't need to cook these long,

plus we want to achieve a meaty texture with these veggies. After they

are cooked on both sides remove from grill and mince them. Sprinkle the

slices with fresh ground pepper. Set aside for now.

the sauce:

Heat a non-stick panScrape out the insides of the grilled tomato into a food processor with basil and oregano - pureePour into the hot panAdd tomato pasteCover partially, and cook over low heat until it thickens a bit.

Add salt and pepper to taste

the polenta:

Slice in thick slices and grill on both sides until it is done enough for you. Mine

tried to let the grill cut into them, and I'm not quite sure why. I

just flipped them if they looked like they were starting to sink in.

put it all together:

Lay a few slices of polenta, cover with the eggplant/zucchini

mixture, cover with your thickened sauce and a couple of small basil

leaves.

Kathy HesterGeek, Poet Housewife Wannabe