Blow away the vegans at your backyard barbecue with a side of seasonal flavor.
Devin Alexander 1 / 3
Grilled Pesto Zucchini Tomato Skewers
Makes 2 servings
1/2 cup packed fresh basil leaves 1 medium garlic clove 1/8 tsp sea salt 1/2 tbsp balsamic vinegar 1/2 tbsp olive oil 2 medium zucchini, cut into 1/2-inch-thick rounds 14 cherry tomatoes 2 metal or wooden skewers
1) Preheat grill to high. 2) Process basil, garlic, and salt in a food processor fitted with a chopping blade until well combined. Add balsamic vinegar. Process, scraping down sides as needed. Add olive oil and process until combined. 3) In a medium bowl, toss zucchini and tomatoes in basil mixture until well coated. Place zucchini rounds and tomatoes on skewer, alternating zucchini, then tomato, etc. Repeat to create a second skewer. 4) Turn grill to low (if possible). Place skewers side by side on grill (away from direct flame if grill isn’t set to low). Grill, rotating once, until zucchini is tender, 5–6 minutes. Serve immediately.
1 head cauliflower (at least 8 oz) 1 tsp olive oil 1 tbsp red curry paste
1) Preheat grill to medium heat. 2) Trim cauliflower, removing any leaves. Place on cutting board so stem is down. Starting at one side, cut cauliflower into 1/2-inchthick “steaks,” cutting from the top of the head to bottom of the stalk. Carefully cut away any stem that’s attached. Using a pastry brush, lightly brush both sides of each piece with the oil and curry. 3) Grill until crisp-tender, about 3-4 minutes per side. Serve immediately.
1 tsp toasted sesame oil 1/2 tbsp low-sodium soy sauce 2 red bell peppers Szechuan seasoning (preferably salt-free), to taste
1) Preheat grill to medium heat (if possible). 2) Mix sesame oil and soy sauce in small bowl. 3) Slice faces (whole sides) off peppers so you have 4 pieces from each pepper. Using a pastry brush, brush pepper faces with sesame soy mixture. Sprinkle seasoning on both sides of peppers. Grill until tender, flipping half way through, about 3 minutes per side. Serve immediately.