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5 vegetarian grilling recipes for summer

By: Enrique Gili on Aug. 7, 2010, 10:33 a.m.
Escalivada

Photo: Enrique Gili

3 of 7

Escalivada

Originating in Spain, escalivar is a verb and an adjective, connoting the dance of fire-roasting vegetables over hot coals. A delicious alternative to a veggie platter, escalivada can be served on French bread or speared with a fork.

Prep time: 15 minutes

Total cooking time: 30 minutes

Ingredients

  • 2 red bell peppers
  • 2 green Anaheim peppers
  • 1.5 lb. Asparagus
  • 1 lb. large button mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • Lemon wedges, optional
Directions
  • Light grill.
  • Stem and slice the bottoms off the tips of the peppers and mushrooms. Remove seeds from peppers.
  • Place the vegetables directly onto the grill over medium-high heat. Flip and rotate vegetables every 5 minutes. Remove from heat as they blacken, about 10 to 15 minutes.
  • Cut vegetables into long strips.
  • Sprinkle with salt and add olive oil. Serve at room temperature.