Grilling Options for Vegetarians or Health Conscious Eaters

In the summer, there's nothing like outdoor grilling. For many of us, this can lead to a diet that focuses on hamburgers, hot dogs, ribs, bratwurst, and other high fat content foods. During grilling season, it can sometimes be difficult to get our daily servings of vegetables into our diets. Grilling, however, is a fantastic way to cook many fresh garden vegetables as well. Here are a few suggestions for grilling healthy and delicious vegetables (with an occasional fungus thrown in for good measure). Now even vegetarians can enjoy the barbecue grill.

Grilled Corn on the Cob

My absolute favorite way to cook corn on the cob is grilling. Some people will shuck the corn and wrap it in aluminum foil before throwing it on the grill, that works, but there's a better way. Leave the husk on the corn cob. Place the ears in a deep bucket of water so that they are completely submerged. Let them soak for an hour or more. Then take the wet ears out of the bucket and pop them right on the barbecue grill. The water will keep the husk from burning, and will steam the corn from the inside out. Delicious and tender every time.

Grilled Romaine Lettuce

We all use lettuces in our summer salads, but grilled lettuce? Absolutely. Start with a complete head of romaine lettuce. Rinse it and then peel away the outermost leaves that may be damaged or wilted. Apply a light coating of extra virgin olive oil over the outside of the head, a basting brush or a spray works best. Then place the entire head of romaine on the grill. Turn it as it cooks. Depending upon the temperature of your grill, the lettuce may cook quickly, so keep an eye on it. It should be warm throughout with the outer few layers softened substantially from the heat. Grilling romaine lettuce really brings out an unexpectedly rich flavor that is quite different from cold romaine.

Grilled Portabella Burgers

The portabella mushroom is a great choice if you're trying to reduce your fat intake while everyone else is eating cheeseburgers. Apply a light coating of extra virgin olive oil to keep the portabella from drying out as it cooks. Then drop it on the grill and cook it just like a hamburger. You can even add a slice of cheese; Swiss cheese complements the flavor quite well. When it is thoroughly cooked, remove it from the grill and place it on a hamburger bun. Add onions, tomatoes, or a little fresh basil to suit your taste. If you are worried that some of your barbecue guests might be vegetarians, having a few portabellas on the grill (away from the meat) can save the day - and it really is delicious.

Grilled Potatoes

The baked potato is an old stand-by and nothing goes better with a good steak. Potatoes can be wrapped in aluminum foil and placed on the grill. They'll take about an hour depending upon the temperature of the grill and the size of the potato so start them well in advance. Leaving the lid closed while the potatoes cook helps create an oven-like cooking environment.

Grilled Sweet Potatoes

If baked potatoes are too ordinary for you, mix it up with sweet potatoes. Cook them just like a regular potato, or add the lightest coating of olive oil to keep it moist. When you can feel the sweet potato has softened under the aluminum foil, it's ready. Don't use your bare hand to test it, it's hot enough to cause burns. A little pressure from the flat of a fork should tell you when it's softened up. Sweet potatoes will cook faster than regular potatoes, but they still need to be started 15 minutes or so ahead of the main course.

Grilled Bell Peppers

Most every garden has bell peppers and they are a perfect companion for the grill. Slice the peper into strips, removing the stem and seeds. Arrange the strips on the grill and cook until they soften and lose their crunchy texture. Flip them over halfway through the cooking process. You can serve the peppers as a small side dish, or use them as condiments for hamburgers and hot dogs. A mix of red, yellow and green peppers adds a splash of color to the plate.

Grilled Garlic Spread

When garlic is roasted either in the oven or on the grill, it makes a wonderful spread for bread or crackers. Choose a variety of garlic with large cloves for best results. Take the entire head of garlic, unpeeled, and wrap it in aluminum foil. Place it on the upper rack of the grill with the lid closed. Let it cook until it is quite soft to the touch. Again, never use your hand to test the garlic, it's hot. When it's done unwrap it, and pull away the papery peels. Inside is a delicious, soft, creamy spread. Roasting the garlic takes away the bite of fresh garlic and releases all of its rich flavors. A healthy, delicious and original spread for bread or crackers, just spread it with a butter knife.

As you can see from this short list, grilling doesn't mean we have to become carnivores and give up on low fat options. Grilled vegetables can provide all the great flavors and variety we expect at a barbecue. There are many recipes for grilled vegetables to help keep us healthy and happy all summer long.