MNN Galleries

5 vegetarian grilling recipes for summer

By: Enrique Gili on Aug. 7, 2010, 10:33 a.m.
Grilled Veggie Pizza

Photo: Enrique Gili

2 of 7

Grilled Veggie Pizza

Combining fire-roasted vegetables with lightly toasted focaccia bread turns a crowd-pleasing dish into a Mediterranean-style classic.

Prep time: 30 minutes

Total cooking time: 2 hours

Servings: 4


  • 1 large white onion, halved
  • 1.5 lb. of vine-ripened tomatoes, halved
  • 1 head of garlic, top removed
  • 1 teaspoon of coarse salt
  • 3 tablespoons of olive oil, divided in two portions
  • 6 ounces of soft goat cheese
  • Dried herbs: any combination of rosemary, oregano, thyme
  • 9 x 12 inch sheet of pre-made focaccia bread often sold in supermarkets.
  • Light grill.
  • In a roasting pan, combine the halved onions, tomatoes and garlic. Spoon olive oil over assembled vegetables. Season with herbs and coarse salt. Cover and cook over a low heat for 1.5 hours. Reduce until vegetables are caramelized. Remove from grill.
  • Slice the vegetables into coarse chunks. Scoop the garlic from the head. Set aside.
  • Give focaccio a light brushing of olive oil on the bottom crust.
  • Top with goat cheese and grilled vegetables. Cover grill and toast lightly over dying embers. Serve warm.