Grilling is a summertime staple. Cooking out and eating on the patio is something to look forward to in the warmer months. As a vegetarian, I sometimes find it difficult to find something other than a veggie burger to throw on the grill. I decided to get a little creative and experiment with different recipes and came up with a healthy twist on classic comfort food. This is an easy and quick grilled vegetarian dinner even carnivores will enjoy!
Photo by Shannon Shannon Hamblin
Entree:
Grilled Veggie Pesto Pizza
Makes: 2 personal pizzas
Prep Time: 10
Cook Time: 12-15
1 Package of Naan bread (I used whole wheat)
1/2 medium eggplant
1 medium yellow squash
1 small red onion
8 tablespoons pesto (homemade or store bought)
1 bag mozzarella cheese (try dairy-free cheese for a vegan alternative)
3 tablespoons minced garlic
Olive Oil
Salt and pepper
1. Preheat grill to medium high heat.
2. Cut eggplant, yellow squash, pepper, and onion into bite size pieces. Place in bowl. Toss in olive oil, minced garlic, salt, and pepper. Place the vegetables onto tin foil. Fold the tin foil creating a packet and place on the grill for 8-10 minutes. Check and stir veggies occasionally.
3. Brush olive oil on naan bread. Place on grill for 4 minutes, turning over halfway through.
4. Spread pesto evenly across grilled naan. Add grilled veggies and sprinkle with as much mozzarella cheese on top as you prefer.
5. Place pizzas on grill until cheese melts.
Side Dish:
Grilled Sweet Potato Fries
Serves: 2-4
Prep time: 10
Cook time: 6-8
2 large sweet potatoes
3 tablespoons olive oil
1 tablespoon garlic powder
Salt and pepper
Optional: Trader Joe’s “Everything But the Bagel” seasoning
Optional: Store bought chipotle aioli
1. Preheat grill to medium high heat
2. Cut sweet potatoes into desired fry size. Place in bowl; mix with olive oil, garlic powder, salt and pepper (For extra flavor, I added Trader Joe’s “Everything But the Bagel” seasoning).
3. If thick enough, place on grill. If potato slices are thin, put them on tin foil before placing on the grill.
4. Cook for 3-4 minutes on each side.
5. Serve with preferred condiment (I used chipotle aioli).
