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Healthy Vegetarian Grilling Recipes

Ingredients

  • 2 large avocados, pitted and diced
  • ¼ cup diced red onion
  • 1 plum tomato, diced or ½ cup sliced cherry tomatoes
  • ½ cup cooked black beans
  • Juice of 1-2 limes
  • 1 ear grilled corn (from recipe above)
  • Generous amounts of coarse sea salt
  • Tortilla chips, for serving
  • ½ teaspoon smoked paprika, optional
  • 8-10 whole cremini mushrooms
  • 1 tablespoon olive oil
  • ½ tablespoon balsamic
  • ½ tablespoon soy sauce
  • generous amount of freshly ground black pepper
  • 1 red bell pepper, deseeded and sliced into 1-inch pieces
  • ½ red onion, quartered and sliced into 1-inch pieces
  • 2 small zucchini, sliced into ¾ inch pieces
  • 8-10 cherry tomatoes
  • Extra-virgin olive oil, for drizzling
  • ½ teaspoon dried oregano
  • Sea salt and freshly ground black pepper
  • 3 ears fresh corn, husked
  • Extra-virgin olive oil, for drizzling
  • Squeeze of lime
  • Sea salt
  • Dust of smoked paprika
  • Sprinkle with cotija cheese (optional)

Instructions

  1. In medium bowl, mix together the avocado, red onion, tomatoes and black beans. Add a few generous squeezes of lime, a few pinches of salt and a dusting of smoked paprika, if using.
  2. Slice the kernels off of the grilled corn cob and stir into the salsa. Season with more lime juice and salt, to taste. Serve with tortilla chips.
  3. Remove the mushroom stems and gently clean each mushroom by wiping the tops with a damp cloth.
  4. In a medium bowl, mix together the olive oil, balsamic vinegar, soy sauce, and a generous amount of freshly ground black pepper. Add the mushrooms and toss, using your hands to coat the mushrooms in the marinade. Set aside at room temp for at least 10 minutes.
  5. Make the kabobs by threading the skewers with mushrooms, red pepper, red onion, zucchini and cherry tomatoes. Drizzle with olive oil and sprinkle with salt, pepper and dried oregano.
  6. Heat a grill or grill pan over medium heat. Add the kabobs to the grill and cook, rotating, until char marks form on each side and the mushrooms are tender (12-15 minutes total).
  7. Remove from the grill and serve with Grilled Corn on the Cob and Avocado Salsa with Black Beans.
  8. Heat a grill or grill pan to medium. Drizzle the corn with olive oil and sprinkle with a pinch of salt. Place the corn on the grill and rotate it every few minutes, until char marks form on all sides. Remove the corn from the grill and add a squeeze of lime juice and a dusting of paprika. Sprinkle with cotija cheese, if using.