The Well-Oiled Grill
Most vegetarian foods are more delicate than meat and have less fat. So to keep food from sticking to the grill and falling apart, it's important to keep the grill clean and well-oiled.
Once the grill is hot, scrape it well with a heavy-duty wire brush to remove burned-on bits of food. Then fold a paper towel into a small square, soak it with vegetable oil. Grab it with your long-handled barbeque tongs and rub down the grill thoroughly.
Vegetables Take the Spotlight
Most vegetables are great for grilling. Kissed by the flames, they take on a satisfying, smoky sweetness.
Grilled veggies also make extraordinary sandwiches--try them on focaccia bread with goat cheese, or in pita bread with tzatziki sauce. For sandwiches, cut veggies like zucchini and eggplant lengthwise into thin slices--or into thick rings, in the case of onions, tomatoes, and peppers.
Round out the meal by serving grilled veggies over pasta, rice, or polenta. Asparagus is one of the best and simplest vegetables to grill and is terrific in pastas and rice dishes. Leave the spears whole and simply lay them perpendicular across the grill grates!
The Portobello Phenomenon
Portobello mushrooms are grilling favorites for vegetarians. About the size of a hamburger, they're big, brown, and juicy, and have a "meaty" texture you can really sink your teeth into.
Before grilling portobellos, soak them in your favorite marinade for an hour or so. Place the mushrooms on a cooler part of the grill to start; they'll get warm and juicy all the way through without burning on the outside. When they're soft all the way through, move them to the hot spot and sear them for about a minute per side. Serve your giant mushrooms the same way you would a burger.
You'll be amazed at what grilling does for pizza. Real flames and high temperatures create a crust that's crispy on the edges and chewy in the middle with a marvelous smoky flavor that you don't find in oven-cooked pizzas. And it's quick and easy to boot.