She Strengthens

Unlock the Flavor of Plant-Based Grilling

Grilling isn’t just for meat lovers anymore! While some may think that plant-based grilling is limited, the truth is that it offers a world of exciting flavors and textures. By focusing on the unique qualities of each vegetable, you can create a truly unforgettable grilling experience.

Eggplant: The Unsung Hero

Eggplant is often misunderstood, but when grilled to perfection, it becomes a game-changer. Its creamy, smoky flavor will win over even the most devoted meat eaters. Try blending it with tahini, lemon juice, and olive oil for a delicious Middle Eastern-inspired dip, or toss it with chili oil, garlic, and Sichuan chili bean paste for a Chinese-inspired delight.

Corn: The Summer Staple

Grilled corn is a summer classic, and for good reason. Experiment with compound butters flavored with lime zest and garlic, or Mexican cotija cheese and chili powder. For a perfectly charred flavor, set up a two-zone fire and grill husked corn over direct heat.

Mushrooms: The Umami Bomb

Mushrooms are packed with natural umami flavor, making them a grilling dream come true. Season them simply with salt and a splash of citrus, or get creative with olive oil, roasted garlic, and herbs. Select large, firm mushrooms like portobello, shiitake, or king oyster for the best results.

Peppers: The Sweet and Smoky

Char equals flavor when it comes to peppers. Fire brings out a mellow, complex sweetness in both sweet and hot peppers, completely changing their flavor profile. Blistered peppers are perfect for salsas and sauces, but are also delicious on their own. Try grilling vibrant green shishitos with salt and a splash of lemon juice for a tasty treat.

Leafy Greens: The Surprising Delight

Leafy greens like lettuce or bok choy may seem like an unlikely grilling candidate, but they produce a smoky, exciting flavor. Use a sturdier variety like romaine and slice vertically down the head to ensure the leaves stay attached to the core. Cook briefly over direct heat on a clean grill just until sear marks appear.

Zucchini: The Firm Favorite

Zucchini is sturdy enough to withstand high heat grilling, making it a great candidate for skewers or direct grilling. A squeeze of lime and lemon juice pairs perfectly with zucchini, which can also be served cold as a salad with a fragrant sauce of chili oil, salt, scallions, and sesame seeds.

Tomatoes: The Salsa Star

Grilled tomatoes are a fantastic addition to salsas and salads, but be careful not to overcook them or they’ll become mushy. Chop grilled tomatoes with grilled peppers, onions, garlic, and cilantro for a killer salsa. Use larger tomatoes like beefsteak or Roma, cutting them in half and removing the seeds before grilling.

Tofu Products: The Versatile Option

Soy products like tofu may be a love ’em or hate ’em deal, but when handled properly, they can be incredibly diverse in flavor and texture. On the grill, tofu shines, becoming a blank canvas for flavors like Cajun spice, chimichurri, or sweet and spicy Southeast Asian peanut sauce. Use extra firm tofu or tempeh for the best results.

Fruit: The Sweet Surprise

Grilled fruit is a perfect dessert, with the natural sugar caramelizing and adding a unique smoky taste. Try sprinkling chili powder and chopped herbs like mint or basil on the grilled fruit for added flavor. Serve with a scoop of ice cream or Chantilly cream for a truly decadent treat.