Vegetarian Grilling Menu
We have had warm weather with lots of sunshine! Time to bring out the grill. You can still eat vegetarian and cook on the grill. Veggies are always great on the grill and we also cook up tofu on the grill. For our first grill out of the season I made barbecue tofu, grilled eggplant, potatoes and onions, and balsamic cherry tomatoes. Yum!
Grilled Barbecue Tofu1 block of tofu, frozen and then thawed. Grill seasoning Your favorite barbecue sauce Cut the tofu in half vertically. Rub liberally with the grill seasoning. Place on preheated grill. Grill for about 5 minutes on each side, until golden brown. Brush with barbecue sauce and grill a couple more minutes on each side. Serve with extra barbecue sauce.
Potatoes and Onions in Foil Packets on Grill
This is my favorite way to cook potatoes on the grill. It is so easy and they come out great! Make a large packet out of aluminum foil by folding a sheet in half and folding the sides shut.
Cut up about one pound of potatoes (I like to use the baby gold or baby red). You can leave the chunks pretty big. Stick them in the packet along with 1/2 onion, sliced and a couple of cloves of garlic. Add about 2 T butter and some steak seasoning. Place on the grill. Cook about 20-30 minutes, flipping half way through.
This is super easy. Slice one eggplant in 1/2 inch slices. Mix some olive oil, minced garlic, salt, and pepper in a bowl. Brush on to the eggplant slices. Place the slices directly on the grill and cook until browned on both sides and tender.
These are a favorite in our household. Even the kids love them!!! The cherry tomatoes become super sweet after cooking and the balsamic vinegar also sweetens while it cooks. Even if you don’t like tomatoes, these just might surprise you! There are a couple ways you can cook these on the grill and you can also do them in a skillet on the stove top just as easily. I have a dish that is safe to go right on the grill so I use that when I do them on the grill. You could also do them in a packet like I described above for the potatoes.
All you do is take about a cup of cherry tomatoes, drizzle them with some olive oil, salt, and pepper. Cook until the tomatoes start to split open. Then drizzle with a little balsamic vinegar. Cook until the vinegar cooks down and thickens a bit. (If you are doing the packet method just add the vinegar directly to the packet before you place it on the grill.)
This menu is tasty, thrifty, and super easy to make!
Don’t shy away from your grill just because you eat vegetarian! Get out there and enjoy the weather!