Grilled Cauliflower Steak with Israeli Couscous and Olives
Summer means steak on the grill, even if you are going meatless. Wrapping cauliflower rubbed with harissa (a North African spiced chile paste) in foil before you grill it helps it become tender quickly, but it still chars nicely right through the foil.
This warm-weather lasagna is prepared on the grill in a foil packet. The spinach filling makes it a great main dish option for a vegetarian-friendly cookout.
Mildly spicy Cubanelle chiles are just the right size to stuff with cheese and fold into warm corn tortillas. They take only a few minutes to char on the grill alongside tomatoes and onions that go into a chunky salsa.
A banh mi, the popular Vietnamese hero sandwich, with its tangy cucumber salad and spicy mayonnaise, is generally piled high with meat or fish. Sub in meaty shiitakes and tofu, slathered with a hoisin marinade, to make it banh-meatless. Pressing the liquid out of the tofu firms it up and keeps it from sticking to the grill.
The Middle Eastern staples eggplant and chickpeas plus a garlicky yogurt sauce give oomph to these simple vegetarian wraps. Be sure to get a good char on the eggplant and use ripe, juicy summer tomatoes.
