But these delicious vegetarian recipes for the grill are anything but afterthoughts. Who needs ribs when you can have Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms (see recipe below) topped with its own delicious sweet-smoky sauce. Or a hearty Grilled Eggplant Parmesan Sandwich, with a fraction of the fat and calories you find in your standard breaded-and-fried eggplant Parm. My go-to vegetarian option is tofu in Pirate Marinade, fragrant with orange juice, allspice, cloves and cinnamon. Every time I make it I get requests for the recipe from vegetarians and meat eaters. For the best flavor, let it marinate overnight.
Need more grilling inspiration? Get more recipes for rubs and marinades, plus a chart for marinating and grilling times and check out EatingWell’s Ultimate Grilling Guide for more recipes, articles and tips to make you master of your grill.
Black Bean & Hominy Succotash with Barbecued
Portobello Mushrooms
Active time: 40 minutes | Total: 40 minutes
Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad.
2 tablespoons canola oil
6 large portobello mushroom caps, gills removed (see Tip)
1 medium zucchini, cut in half lengthwise
1 small red bell pepper, cut into quarters
2 ears of corn, husked
1/4 cup cider vinegar
2 teaspoons light brown sugar
1 teaspoon smoked or hot paprika
3/4 teaspoon salt, divided
1 15-ounce can black beans, rinsed
1 15-ounce can hominy (see Shopping Tip), rinsed
1 10-ounce package frozen baby lima beans, cooked according to
package directions
6 teaspoons prepared barbecue sauce
6 teaspoons toasted salted pepitas (optional)
1. Preheat grill to medium-high.
2. Brush tops of mushrooms caps and both sides of zucchini and bell
pepper with oil. Grill along with corn, turning occasionally, until
tender and lightly charred on all sides, 5 to 6 minutes for the
mushrooms, zucchini and bell pepper and 8 to 10 minutes for the
corn.
3. Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a
large skillet. Add the grilled mushroom caps and turn to coat.
Bring to a boil over medium heat. Remove the pan from the heat.
Transfer the mushrooms to a cutting board.
4. Meanwhile, cut corn kernels off the cobs and cut the zucchini
and bell peppers into 3/4-inch pieces. Add to the marinade in the
pan along with black beans, hominy, lima beans and the remaining
1/2 teaspoon salt. Return the pan to medium heat and cook,
stirring, until the succotash is heated through, 3 to 5
minutes.
5. Slice the mushroom caps and serve on top of the succotash.
Garnish with a dollop of barbecue sauce and pepitas (if using).
Makes 6 servings.
Per serving: 251 calories; 6 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 42 g carbohydrate; 10 g protein; 9 g fiber; 559 mg sodium; 806 mg potassium. Nutrition bonus: Vitamin C (45% daily value), Potassium (23% dv), Selenium (17% dv), Vitamin A (15% dv).
Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.
Shopping Tip: Hominy is white or yellow corn that's been treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets—near the beans—or at Latin markets.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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