Cooking and Baking

Weekend Cook and Tell: Grilling Minus the Meat

Welcome to the Weekend Cook and Tell. Every Wednesday we seek out inspiration in the food section pages of various national newspapers to create a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

As a courtesy to all of you who are experiencing the kind of heat the keeps you out of the kitchen, this week's challenge is one that will take place in the relative cool of the outdoors. This week Amanda Gold of the San Francisco Chronicle wrote a great piece that's all about the pleasures of grilling vegetables. Gold gives some wonderful tips for incorporating grilled vegetables into every part of the meal from grilling endive or radicchio for a vinaigrette dressed salad topped with Parmesan and toasted nuts, to a grilled potato salad topped with Green Goddess Dressing, and Mexican inspired grilled corn with crema, and Cotija cheese.

For this week's challenge we want to hear all about your favorite vegetarian grillables. Just because the grill is fired up doesn't mean you have to make a trip to the butcher. Share your favorite meatless summer grilling favorites—homemade veggie burgers, charred peppers, grilled tomato salads, or perhaps an extra smokey baba ghanoush made with grilled eggplant. As long as your dish didn't moo, cluck, or oink before it hit the grill, anything goes!

Show us photos of your crisp creations on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your vegetarian grilled masterpieces next Wednesday.

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