Red meats, chicken, and fish are great for the grill, but vegetarian dishes can also be enhanced by a kiss of flame.
*The following recipes are written assuming the reader is using a wood burning/ charcoal grill.
1 Large Eggplant
3/4 cup gochujang (fermented chile paste)
3 pineapple rings
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 Fresno pepper or jalapeño
½ lime, juiced
1/4 cup fresh cilantro, roughly chopped
Salt and pepper
1. Start by cutting the eggplant into thick, fry-like sticks that are about two to three inches in length. Toss in the fermented chile paste and allow them to marinate for about 30 minutes.
2. Meanwhile, combine the cabbage, pepper, lime juice, cilantro, and salt and pepper to taste for the slaw.
3. Grill the eggplant on each side until heated through, about two minutes total. Grill the pineapple rings until they get a nice, dark grill mark on both sides.
4. Place the eggplant on a warm tortilla first and follow up with slaw and chopped pineapple.
*Eggplant should be grilled on the side of the flame to get a low heat applied to it. The response of eggplant to savory sauces is unparalleled, so try rubbing a garlic puree or mild harissa before grilling this purple veggie.
*Pineapple may be grilled directly over the flame. Teriyaki sauce is a classic grilling companion for grilled pineapple.
1 white peach, cut into 6 slices
1/2 cup dark maple syrup, plus extra for drizzle
10 ounce package mascarpone
3 slices of bread to toast (we used cranberry walnut)
Fresh mint, chopped
1. Once your peach has been cut and sliced, toss in the maple syrup and immediately place on the grill for one minute on each side.
2. While the peach is grilling, apply a healthy amount of mascarpone to the toast, then layer the peach slices and chopped mint. Finish off with a light drizzle of the maple syrup.
*Peaches may be grilled directly over the flame or slightly to the side. In addition to grilling with maple syrup, try grilling peaches with a little cinnamon sugar or even bourbon.
*Bread can (note: should) be toasted on the grill for the added bonus of a slightly smoky flavor. Off the side of the flame for a medium heat would be optimal.
4 cups pasta shells, cooked
3/4 cup basil pesto
2 ears corn, grilled and kernels removed
1/2 cup Kumato sweet brown tomatoes, grilled
1/2 cup yellow pear tomatoes, grilled
1/2 bunch red radishes, sliced thinly
1. Combine the pasta and pesto first to get every shell covered.
2. Gently fold in the corn, tomatoes and radishes.
*Corn can be grilled directly over the flame for a nice, dark char. Chili powder pairs really well with corn.
*Since the skins of the tomatoes are so delicate, placing them slightly to the side of the flame will achieve the charring with them falling through into the fire.