At one time the ultimate “California Dining Exper-ience” was a backyard barbecue consisting of every type of meat and poultry with all the trimmings. While food fads come and go, grilling is still around as a popular way to entertain and celebrate that special occasion. What have been added to the grill scene are vegetables and fruits, making it a vegetarian’s dream dinner.
Like meat, fish and chicken, vegetables and fruits take on a completely different character when cooked over charcoal or any type of grill. The natural sugars caramelize when grilled, imparting a depth and richness that no amount of sautéing could ever accomplish. Vegetables such as eggplant, zucchini and mushrooms acquire the same woodsy smokiness as a good piece of grilled meat. Omnivores sometimes never even notice the absence of the traditional hamburger, steak, ribs and hot dog.
Almost any vegetable or stone fruit can be cooked on the grill with a few general guidelines.
• Because they have no fat, vegetables must be brushed with oil or marinated in an oil based marinade before grilling.
• Never use butter in place of the oil — it will burn.
• The grill chef must turn the vegetables and regulate the heat carefully.
• Most vegetables do best when set directly on an oiled grill.
The following recipes showcase the best of California summer produce and may be used as accompaniments in a traditional barbecue or stand on their own for a vegetarian meal.
Grilled Minted Zucchini with Bruschetta
Serves 8
8 small zucchinis
1⁄2 cup olive oil
2 cloves garlic, chopped
3 Tbs. chopped fresh mint leaves
1⁄4 cup balsamic vinegar
salt and pepper
16 slices baguette
Trim ends of zucchini and cut lengthwise into 3⁄8-inch slices. Brush each slice on both sides with some of the olive oil, using about 1⁄4 cup. Grill on both sides until zucchini is golden brown. Remove to platter, and while still hot, sprinkle with garlic, mint and vinegar. Let cool and add salt and pepper to taste.
For the bruschetta: Brush remaining olive oil on both sides of baguette slices. Cook bread on both sides over medium hot grill until golden.
To serve: Top each bruschetta with a few zucchini slices or pass bruschetta with platter of zucchini.
Portobello Mushroom Burgers with Basil Mustard Sauce
Serves 8
Sauce
1 cup mayonnaise
1⁄3 cup chopped fresh basil
2 Tbs. Dijon mustard
1 tsp. fresh lemon juice
1⁄3 cup olive oil
2 cloves garlic, minced
8 portobello mushrooms, 4-5 inch diameter, stems discarded
8 hamburger rolls
tomato slices
lettuce
In a small bowl, combine mayonnaise with basil, mustard and lemon juice. In another bowl, combine oil and garlic.
Preheat grill. Brush mushroom caps on both sides with garlic oil and season with salt and pepper. Grill mushrooms until golden brown, about 4 minutes per side. Transfer to platter and keep warm by covering with foil. Toast buns. Place mushroom on one half of bun, topped by lettuce and tomato slice. Spread basil mustard sauce on top and cover with remaining bun half.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].