For grilling portobellos, baste them well with garlic infused olive oil (it'll soak right in).
Grill 4 mins. on each side, preferably over in-direct med. heat. If you don't have indirect, use low heat. Salt and pepper. We like them sliced on an angle served on angel hair pasta that's been tossed with diced fresh tomatoes, fresh basil, garlic and olive oil. We also sprinkle with parmesan cheese.
Also, grill gill side down (gills removed) 4 mins. then remove and fill with: steamed, fresh spinach (squeezed dry) tossed with toasted pine nuts, feta cheese and garlic salt. Put back on grill for additional 4 mins.
For corn on the cob. Take a piece of heavy-duty foil, place a paper towel on it and fold all edges of foil over it to secure. Pour 1/4 cup of water over towel. Wrap corn up securing ends. Cook on grill over medium flame 20 mins.
Cut up fresh veggies of choice into chunks as if for kabob. Place in large bowl, add plenty of garlic infused olive oil, toss and let sit for awhile. Then stir-fry in the previously mentioned grill designed pan over low to med flame (have to watch and adjust flame as necessary). Only takes about 10 mins, depending on veggies used. If you want to use carrots, broc, etc., you'll need to par cook slightly. We like onion, bell peppers, mushrooms, zucchini as staples, then add whatever else I have on hand or have a desire for. OH, almost forgot!
Add cubed extra-firm tofu. Or tempeh if that's what you prefer.
Grilling veggies cut in large, length-wise slices or halves or whole works great too. Be brave, have fun with it. There is so much you can do. Enjoy that grill!
PS: Don't spray pam directly in bbq as a baster unless you need a trim--poof!
******The above was in my PT on a different board from VEGLUV!!*******
mmm.. since my family is omni, and I don't want my 'shrooms touch the grill when they're cooking meat. I usually slice up some onions, brush them with olive oil, take a portabello mushroom, remove the gills, and brush that with olive oil. Then I take a special Fajita seasoning (from texas. If you want to try and duplicate it, it contains Salt, MSG, Garlic, and Onion powder) and wrap it in foil with onions under, and on top of the mushroom. Then I grill it until the mushroom is tender... Mmmm..
Also, after I cleaned the grill like crazy I BBQed myself. I brushed olive oil on zucchini, and put more seasoning on it (I LOVE this seasoning) and grilled it right on the grill. I made it as tender as I could. It tasted sooo good... mmm..
once the warm weather is here I start grilling the tofu rather than baking. Usually marinate in fresh ginger, fresh garlic, good quality soy sauce, sesame oil mirin or sherry, dash of brown rice vinegar and some sesame seeds.
Dont forget to spray your grill- or use one of those "bbq baskets"
I just have to second that if you like fresh corn in the summer (I'm a big fan) grilled corn on the cob is amazing. You can even grill it right in the husk. Just place the entire husk on the rack right above the coals and grill, turning periodically, until the entire husk has turned black. It takes considerably longer this way, but it's really delicious. You can also remove it from the husk and place the ears directly on the grill, which gives it a very different but very crisp and delicious quality.
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