Turn Labor Day into Meatless Monday with vegetarian fare

Fresh Vegetable Quesadillas With Corn Relish
Fresh Vegetable Quesadillas With Corn Relish

A summer of cookouts and potlucks provides countless opportunities for smoky grilled burgers, skewers and hot dogs. American classics reign, typically topped with ketchup and mustard and -- relished.

But menus replete with meat can leave vegetarian friends feeling unsatisfied. Labor Day seems the perfect time to branch out, as one of the summer's last hurrahs and surefire opportunities for gathering around the grill -- and a Meatless Monday.

What to make? The possibilities are limited only by creativity, as inspiration is available across world cuisines. Eggplant, portobello mushrooms and tofu all make hearty, flavorful stand-ins for steaks. Grilled vegetables, delicious alone, make colorful toppings for grilled pizzas, fillings for quesadillas or sandwiches, and ingredients for salads.

Firing up an outdoor grill (or a broiler, an indoor grill pan or a small electric grill) opens up plenty of options:

• Sear pressed tofu steaks and grill peach halves, then drizzle with a favorite barbecue sauce.

• Dress a veggie burger or grilled tofu with pickled carrots, fresh cucumber, cilantro and red chile sauce to resemble a Vietnamese banh mi sandwich.

• Grill pizza dough and top with a drizzle of olive oil and mozzarella and basil or fontina and arugula.

• Toss together lightly charred squash, peppers, onions, mushrooms, tomatoes and asparagus and season with lemon juice, thyme, salt and pepper for a grilled salad.

For some, cookouts aren't complete without pasta salad, and this make-ahead option frees up time for grilling. Roasted chickpeas, which make a delicious snack on their own, add crunch and extra protein to this Greek-flavored version.

Greek Pasta Salad With Roasted Chickpeas

For the salad:

1 tomato, seeded and chopped

1 small red onion, sliced thin

1/2 cup chopped kalamata olives

1 red bell pepper, diced

1 cup canned artichoke hearts, rinsed and quartered

For the dressing:

6 cloves garlic, minced

1 1/2 tablespoons fresh oregano OR 1 1/2 teaspoons dried

2 tablespoons extra-virgin olive oil

3 1/2 tablespoons fresh lemon juice OR 1 1/2 tablespoons red wine vinegar PLUS 1 tablespoon balsamic vinegar

1/2 teaspoon crushed red pepper flakes, optional

For the chickpeas:

1 1/2 cups cooked chickpeas, rinsed

2 teaspoons Greek seasoning (or a mix of herbs such as oregano, thyme, basil, marjoram and onion powder)

1 teaspoon garlic powder

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

8 ounces short, stubby pasta, such as orecchiette or cavatappi

Olive oil

3/4 cup crumbled feta cheese, optional

Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine the tomato, onion, olives, red pepper and artichoke hearts.

In a small bowl, combine garlic, oregano, olive oil and lemon juice or vinegars and pepper flakes, if using. Whisk until combined; toss with vegetables and set aside to marinate.

In a large bowl, toss together the chickpeas, Greek seasoning, garlic powder, lemon juice, salt and pepper. Arrange chickpeas in a single layer on the lined baking sheet; bake for 20 minutes. Stir chickpeas and bake for about 10 minutes more, until they're crispy. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil; cook pasta according to package directions. Drain pasta, toss with a little olive oil, and then spread it on a baking sheet to cool. Transfer pasta to a large bowl; stir in dressing-coated vegetables. Add chickpeas and feta, if using. Serve at room temperature or chilled.

Makes 8 servings.

Recipe adapted from Wendy Polisi, author of the blogs Cooking Quinoa and Mama Balance

Portobello mushrooms take the place of meat in the next recipe, but they (or the smaller creminis) would make a delicious topping for grilled and sliced polenta, or added to a romaine lettuce and tomato salad dressed in fresh lemon juice and olive oil.

Balsamic Portobello Burgers With Bell Pepper

1/4 cup olive oil, plus more for grill grates

1/4 cup balsamic vinegar

3 cloves garlic, minced

1 teaspoon sea salt, or to taste

1/4 teaspoon ground black pepper

1 red bell pepper, ribs and seeds removed, cut into quarters

8 portobello mushrooms, cleaned, with gills and stems removed

4 hamburger buns

5 ounces fresh goat cheese, cut into 4 slices, optional

Desired toppings such as leaf lettuce, caramelized onions, sliced avocado or sliced tomatoes

In a shallow dish, whisk together oil, vinegar, garlic, salt and pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate for 30 minutes at room temperature or up to overnight in the refrigerator.

Heat grill to medium; lightly oil grates. Grill bell pepper with skin side down until it's blackened, about 10 minutes, and remove from grill. Grill mushrooms, covered, until lightly charred and tender, three to four minutes per side.

When the pepper is cool enough to handle, remove and discard the skin. Top the bottom half of each bun with bell pepper, mushrooms, goat cheese, and desired toppings. Close bun and serve.

Makes 4 servings.

Recipe adapted from Everyday Food

Grilled Sweet Potatoes With Scallions

3 sweet potatoes

3 tablespoons olive oil

1 teaspoon dried thyme

1/4 teaspoon ground red pepper (cayenne)

Salt

Ground black pepper

2 tablespoons butter

2 green onions, thinly sliced

Heat grill to medium or heat oven to 400 degrees.

Peel sweet potatoes and cut them lengthwise into 1/2-inch-thick slices.

In a large bowl, toss the sweet potatoes with the oil, thyme and cayenne pepper; season with salt and pepper to taste.

Grill potatoes, turning frequently, until tender, 20 to 30 minutes, or bake on an oiled baking sheet for about 30 minutes.

Return grilled potatoes to the bowl, and add butter and stir, breaking down potatoes with the side of a spoon. Toss in green onions and serve.

Makes 4 servings.

Recipe from Everyday Food

Adding vegetables to quesadillas is a great way to use a variety of colorful produce and enjoy the summer's bounty. This version calls for yellow squash and orange bell pepper, but any fresh, grilled or roasted vegetables would work as well.

Fresh Vegetable Quesadillas With Corn Relish

1 tablespoon olive oil, plus more for grates

2 cups fresh or frozen corn kernels, thawed if using frozen (see note)

1 bunch green onions, thinly sliced, divided use

1 tablespoon fresh lime juice

Coarse salt and ground pepper

4 (10-inch) flour tortillas

1 1/2 cups shredded Monterey jack or pepper jack cheese

1 yellow squash, halved and thinly sliced

1 orange bell pepper, thinly sliced

Heat grill to low; lightly oil grates. Or lightly coat a ridged grill pan with oil. Heat pan over medium-low heat.

Meanwhile, combine the oil, corn kernels, about half of the green onions, and the lime juice in a medium bowl; season with salt and pepper and toss to combine. Set aside.

Place tortillas on a work surface. Divide half of the cheese among the bottom tortilla halves. Top with squash, bell pepper, green onions and the remaining cheese; season with salt and pepper, if desired. Fold top halves of tortillas down over filling. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Serve immediately with corn relish.

Makes 4 quesadillas.

Note: If using fresh corn, cut kernels from corn by standing each ear in a wide bowl and carefully slicing downward with a sharp knife (this should yield about 2 cups). Discard cobs (or freeze and save for another use such as corn chowder).

Recipe from Everyday Food

Grilled Peanut Tofu

2 (12- or 14-ounce) packages extra firm tofu

2 cloves garlic

1/4 cup soy sauce

3 tablespoons creamy peanut butter

2 tablespoons honey OR agave nectar

1 tablespoon dry sherry, optional

1 tablespoon peanut oil

1/4 teaspoon chile garlic sauce such as sriracha, or to taste

Handful cilantro OR Thai basil leaves, optional

Drain tofu; wrap in layers of paper towels or clean dish cloths. Place wrapped tofu on wide plates or baking sheets; place another plate or a cutting board on top of the tofu; place weight (such as can of tomatoes) on top; press for at least 15 minutes.

Prepare grill for medium heat. Alternately, heat oven to 375 degrees.

Meanwhile, make the peanut marinade: Roughly chop garlic and mix it, along with soy sauce, peanut butter, honey or agave, sherry and peanut oil in a small food processor or blender. Add chile garlic sauce to taste; if using, then mix in handful of cilantro, which should be chopped finely but not liquified; set aside.

Slice or cube the tofu blocks into eighths. Place in a plastic bag with the marinade for at least 30 minutes.

Remove tofu, reserving marinade. Grill tofu until marked on both sides; time will vary. Alternately, bake tofu for about 15 minutes, or to desired doneness.

Top warm tofu with leftover marinade.

Makes 8 servings.

Recipe adapted from Food52.com

Eggplant, once sliced, scored and grilled, pairs well with a variety of flavors. Try brushing it with olive oil mixed with minced onion and parsley; with garlic and then layered with sliced tomato and mozzarella or, for a Greek twist, olive tapenade and feta; or try this Chinese-inspired version. Grilled bok choy and steamed quinoa make tasty accompaniments.

Hoisin-Glazed Eggplant

1/4 cup hoisin sauce

2 tablespoons canola oil, divided use

4 baby eggplants OR 1 large eggplant

Salt

Heat grill to medium.

In a small bowl, whisk together hoisin sauce and 1 tablespoon of the oil; set aside.

If using baby eggplants, halve each eggplant lengthwise; slice a bit off the skin side so they lie flat, and score both sides in a crisscross pattern.

If using regular eggplant, cut lengthwise into 1-inch-thick slices and score surface.

Brush both sides of the eggplant with the remaining 1 tablespoon oil and season with salt. Grill until charred and tender, 4 to 7 minutes per side. Brush both sides generously with hoisin mixture; grill each side 1 minute more. Serve hot.

Makes 4 servings.

Recipe and serving suggestions adapted from Everyday Food and Mark Bittman

Roasted Banana Boats

4 ripe, but firm, bananas

Desired toppings such as chocolate chips, marshmallows, walnuts and/or coconut flakes

Slit a banana lengthwise through the peel, making sure not to cut all the way through. Mash the fruit slightly with a spoon, and add desired toppings. Wrap bananas in foil and drop in the campfire (or bake in a 450-degree oven); remove after a few minutes once the toppings have melted, then let sit for 10 minutes.

Carefully open foil packets; dig in.

Makes 4 servings.

Recipe adapted from The Real Girl's Kitchen with Haylie Duff

Food on 08/27/2014

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