Outdoor cooking is good for more than burgers. Fire up your grill for one of these vegetarian suppers.
Turkish Eggplant Kebabs With Garlic-Yogurt Sauce
Recipe by Victoria Abbott Riccardi, from the August 2011 edition of Vegetarian Times. Serves 4.
Ingredients
Vegetable oil for brushing grill
1/2 cup nonfat yogurt
2 cloves minced garlic (2 teaspoons), divided
3 1/2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 medium eggplant, cut into 24 1-inch cubes, or 12 baby eggplants, halved
1 large red onion, cut into 8 wedges
16 pitted green olives
Directions
Brush grill grates with oil, and preheat grill to medium.
Mix yogurt with 1 teaspoon garlic in bowl; season with salt and pepper, if desired.
Whisk together olive oil, lemon juice, cumin, paprika, cayenne and remaining garlic in large bowl; season with salt and pepper, if desired. Add eggplant and onion and toss to coat.
Thread eggplant, onion and olives onto 4 skewers. Grill skewers 6 minutes, flip skewers, grill 6 minutes more, then flip again and grill 6 minutes more or until eggplant is tender. Transfer to a platter, drizzle with dressing, and serve with yogurt sauce.
Per kebab: 193 cal, 4 g protein, 14 g total fat, 2 g sat fat, 16g carbs, less than 1 mg chol, 198 mg sod, 6 g fiber, 8 g sugar.
Grilled Goat Cheese Pizza With Figs, Beets and Wilted Greens
Recipe by Pam Anderson, from the June/July 2011 edition of Fine Cooking magazine (subscribe at ). Serves 4.
Ingredients
4 medium beets with tops, beets peeled and sliced 1/4-inch thick, and beet greens washed, stemmed and thinly sliced
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound pizza dough (white or whole wheat) at room temperature
All-purpose flour, as needed
Cornmeal, as needed
4 ounces goat cheese, softened
1/3 cup chopped dried figs
4 thin slices provolone
Directions
Prepare a high gas or charcoal grill fire.
In a medium bowl, toss the beets with 2 teaspoons of the oil and a light sprinkling of salt and pepper. In another medium bowl, toss the beet greens with the remaining 2 teaspoons of oil and a light sprinkling of salt and pepper.
Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, quarter the dough. Working with 1 piece at a time, stretch or roll each piece of dough into a rustic 12-by-3 1/2- to 4-inch oval. If the dough resists stretching, let it rest for a few minutes while you work on the other pieces. Transfer to large cornmeal- coated rimmed baking sheets.
Grill the beets, covered and turning once, until tender and spotty brown on both sides, 8 to 10 minutes. Return the beets to their bowl and set aside.
Reduce the grill heat to medium low (or let the fire die down). Arrange the pizzas on the grill perpendicular to the grate. Cover and grill, moving them around as needed to ensure even cooking, until the bottoms are spotty brown, 2 to 4 minutes. Return the crusts to the baking sheets grilled side up. Spread each with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, and figs. Top with the provolone, breaking it into pieces so that most of each pizza is covered. Return the pizzas to the grill, cover and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted, 2 to 3 minutes longer, Transfer the pizzas to a cutting board, cut into pieces, and serve.
Per serving: 540 calories, 23 g fat, 10 g sat fat, 21 g protein, 68 g carbs, 1070 mg sodium, 35 mg chol, 3 g fiber
