Smoky Avocado Fajitas (Meatless)
As a lover of Mexican food who's recently gone meatless, I decided to experiment with an idea for fajitas that would be as close to the real thing as possible without including meat. These turned out to be better than almost any traditional fajitas I've ever had. Even my meat-loving 25-year-old son loved them, and wants more! Authentic Southwestern fajita flavor with a smoky touch. Very easy to make. Garnish with sour cream, salsa, and grated cheese as desired.
Pesto-Stuffed Grilled Portobellos
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Individual Grilled Veggie Pizzas
Enjoy these easy gourmet individual pizzas prepared on the grill. They're good for entertaining or just for yourself.
Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella
I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy.
Tempeh Kabobs with Moroccan Couscous
Soaked in a delectable honey-soy marinade and paired with grilled vegetables, these kabobs will please both meat eaters and vegetarians.
Homemade Black Bean Veggie Burgers
Skip the freezer aisle, make these flavorful vegetarian black bean burgers.
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Grilled Potatoes and Onion
Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.
Grilled Mediterranean Vegetable Sandwich
Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!
Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)
This side dish (or "contorno" if you want to use the Italian word) couldn't be easier! We make this often during the summer when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too.