Long gone are the days when â€ścookoutâ€ť merely meant a grill full of hot dogs and burgers. Vegetables steal the spotlight in these savory, satisfying meatless recipes.
There are no noodles to be found in this vegan "lasagna" that makes the most of ripe summer tomatoes, zucchini, yellow squash, and basil. Grill the squash and tofu, then marinate in lemon-and-garlic-infused olive oil before layering with homemade pesto and fresh tomato slices.
Pomegranate molasses, made from concentrated pomegranate juice, gives this dressing its distinctive sweet-tart flavor. Mix it with lemon juice, minced garlic, shredded mint, and extra-virgin olive oil, and toss with wedges of warm grilled eggplant.
Portobello mushrooms, a favorite vegetarian burger stand-in, are marinated along with red bell peppers in olive oil, balsamic vinegar, and minced garlic. Serve the grilled portobellos and peppers on buns with fresh goat cheese and lettuce leaves.
Store-bought pizza dough is grilled and then topped with tomatoes, scallions, and goat cheese. Dress fresh spinach and diced avocado with red-wine vinegar and olive oil, and pile onto the pizzas just before serving. These colorful pizzas are ready in just 25 minutes.
Charring on the grill sweetens and intensifies the flavor of eggplant, asparagus, tomatoes, patty pan squash, radicchio, red onion, bell peppers, and portobello mushrooms. Arrange the grilled vegetables on a platter, sprinkle with fresh thyme and lemon juice, and serve warm or at room temperature.
Season asparagus and scallions with the oil from a jar of sun-dried tomatoes, and grill until they are caramelized and tender. Grill ovals of purchased pizza dough before topping each one with ricotta cheese, sun-dried tomatoes, and the grilled vegetables.