“Veggies are a grill’s best friend,” so says the back of my next cookbook. Indeed. I’ve made many a recipe from The New Vegetarian Grill from Andrea Chesman and it still hasn’t steered me wrong. My edition is from 2008. This cookbook features 250 “flame-kissed recipes for fresh, inspired meals” according to its subtitle.
The beginning of the book features grilling tips and advice and the various methods for outdoor cooking and grilling indoors. The author intersperses more tips throughout the book. Some are relevant to the recipe on the same page while others sort of randomly appear. If you don’t read carefully you might miss some good tips.
There are no photos or illustrations in the book but the descriptions do well to describe the flavors of the dish. Also, read the recipe completely through, not all of them are suitable for making at a cookout. Some require some initial preparation on the grill and the rest of the dish has to be made back in the kitchen.
There are several veggie burger recipes but also unexpected items such as my next recipe – Soy-grilled Broccoli. When was the last time you saw someone grill broccoli? I’d say never. But, that will now change. This dish came out very well. The broccoli holds up well to the high heat, gets browned and crispy, and the marinade quite strong flavored.
3 stalks broccoli
1/2 cup Lemon-Soy marinade (recipe below)
Prepare a medium-hot fire in the grilled with a lightly oiled vegetable grill rack in place.
Trim the broccoli by stripping away the leaves and tough outter peel. (Note: I used my vegetable peeler to clean off the peel.) Cut the stems into thin strips or slice on the diagonal about 1/4 inch thick. Separate the florets into bite-size pieces. Pour the marinade over the broccoli
and toss to coat.
Lift the broccoli out of the marinade with a slotted spoon or tongs and grill, tossing frequently, until tender and grill-marked, about 5 minutes.
Serve hot. Pour any leftover marinade into a small pitcher and pass at the table with the broccoli.
1/2 cup soy sauce
1/4 cup water
1/4 cup sesame oil
6 Tablespoons fresh lemon juice
4 garlic cloves, minced
Combine the soy sauce, water, sesame oil, lemon juice, and garlic in an airtight jar and shake well. Alternatively, combine the ingredients in a blender and process until smooth. This dressing separates quickly, so be sure to shake it just before using.
Use immediately or store in an airtight container in the refrigerator for up to 3 months.
Makes about 1 3/4 cups