Vegetarian Summer Grilling
By Sarah Kruse

Nothing says summer more than grilling outside. Buts what’s a health-conscious, vegetarian or vegan supposed to do? Join right in, of course!

Forget the standard, boring vegetable kabobs or fake “meat” products. Here are a couple of inspiring options.

For the traditionalist: Try a homemade veggie burger. Kristin has several yummy recipes in her cookbook and I’ll share my secrets for grilling success.

First, you need some fat. That’s often the missing ingredient when it comes to cooking veggie-based burgers. After I form my patties, I spread some coconut oil on both sides. The reason I use coconut oil is because it’s solid up to 78 degrees F and can be spread onto the patty without making it a soggy mess.

Second, I chill the burgers after I coat them with coconut oil. This helps chill the coconut oil and firm up the patties.

Third, a hot grill. My grill has a temperature gauge on it and when it’s around 450 degrees, I’ll put the burgers on. The oil keeps them from sticking, adds the fat to keep them from drying out and provides those nice grill marks.. Keep an eye on them, because the oil can catch fire and meatless burgers don’t need as much time on the grill as meat ones do. The time depends on how thick your patties are, but I usually allow 5-6 minutes per side. Top with all the usual fixings. Burgers can be prepared ahead of time.

To round out the standard fare, add some grilled potatoes. Potatoes will need to go on the grill before the veg burgers. The smaller the size, the faster the potatoes will cook. I usually dice the potatoes, toss them with olive oil, sprinkle with salt and pepper and sometimes garlic powder, spicy seasonings or a mixed herb spice blend. Place parchment paper over heavy-duty foil and spread the potatoes on half the parchment paper. Fold over to make a packet and roll up the seams. Place on hot grill and cook for 20-25 minutes, shaking the packet every once in a while. Carefully open a corner to check for doneness.

Italian-inspired: Try grilled polenta and eggplant. This requires a little planning. First, prepare the polenta according package instructions (usually you bring 3 cups of water to boil, slowly add the polenta and stir, stir, stir until it’s stiff). Spread the cooked polenta onto a cookie sheet and refrigerate until cool and firm. Can be made the night before. Use the coconut oil trick above and spread the polenta with coconut oil. Cut into squares or triangles and coat the other side. Keep refrigerated until ready to grill.

For the eggplant, you’ll need 2-3 small eggplants. Cut off the stem end and slice in half lengthwise. Using a paring knife, score the flesh of the eggplant in a criss-cross pattern. Marinade in olive oil and balsamic vinegar, some Italian herbs and garlic. Can prepare the night before. Just before grilling, lightly spread with coconut oil. Heat the grill to hot and add the eggplant, cut side down. Grill for 5-7 minutes, then flip. Continue cooking and flipping if necessary to avoid burning until tender.

Place the polenta squares on the grill for several minutes, then flip and continue to grill until heated through. Serve with whole-grain pasta noodles and top with warmed tomato sauce. Round out the meal with an inspiring salad full of fresh, seasonal veggies.

Keep the grill on for dessert too! A simple recipe is to grill peaches by cutting in half, removing pit and brushing with a light oil (such as sunflower oil) until warmed through and tender. More recipes are available online that include topping with sugar, using balsamic vinegar or alcohol if you want to explore more complex flavors.

Here’s to warm summer nights and delicious, healthy food with friends and family!