Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [22]
Grill: Grill for 5 to 7 minutes, then flip and grill for another 5 to 7. Brush often with oil as eggplant loves to drink that stuff up and tends to stick to the grill easier than do other veggies.
Leeks
Adventurous types might enjoy throwing whole leeks on the grill. They have a great onion flavor and chewy texture that is fun and satisfying to eat.
Prep: Trim both ends of each leek, then slice-starting from the green end-to about halfway through the white part. Completely cover in water and allow to soak about 5 minutes, shaking to ensure than any sand or grit is washed away from the leeks. Coat liberally with olive oil.
Grill: Grill for 5 to 7 minutes until soft and slightly charred. Sprinkle with salt after they are grilled.
Onions
Onions are excellent additions to your portobello burger or grilled veggie sandwich. We love using large, candy-sweet Vidalia onions but any big, preferably yellow, onion will do.
Prep: Slice off tops, remove the skin and cut into thick slices—a little under ½ an inch should do. Keeping each slice intact, brush with olive oil.
Grill: Grill for 5 to 7 minutes, until soft and slightly charred. Flip often, using the tongs to keep the rings together.
Pineapple
PINEAPPLE is not a vegetable, you say (well, neither are tomatoes, but . . .). You haven’t lived until you’ve tasted pineapple fresh off the grill. No, really, maybe you’re a vegan zombie looking for BBQ tips or something. Anyway, to the humans out there, freshly sliced pineapple—coated with a little vegetable oil—is totally asking to be grilled, about 3 to 4 minutes each side. The sugars caramelize into a sweet heaven on the outside while the insides remain juicy. Serve warm, either with barbecue sauce-covered items or as a dessert with fresh berries and your favorite soy ice cream.
For some really good times, place a whole, peeled, unsliced pineapple on the outdoor grill. Lightly oil it and turn it occasionally to caramelize each side. This is especially a good idea if you have lots of hot, smoldering coals left over (after the main grilling) and don’t want to waste them. Better than a stupid roasted marshmallow, if you ask us. It’s fun to slice hot off the grill (use a big knife and pierce it with a fork so it doesn’t fly off the cutting board), kind of like a big old holiday roast made just out of, you guessed it, pineapple.
Portobello Mushrooms
Who needs burgers? Portobellos are nature’s own burger, big juicy mushrooms that just beg to be grilled and placed between a bun. You could go through a whole song and dance with balsamic vinegar and soy sauce, but this is just about the basics. A little olive oil and garlic lets the mushroom flavor shine through.
GETTING THE STEM OFF A PORTOBELLO
NOW, this is sort of an art, as many a portobello has been ruined by untrained hands that either rip or pull too hard or crush the delicate cap. So forgive us if this is just too much detail about how to remove a stem from a mushroom (but if you had seen all the carnage that we have you would understand our precautions). Place the portobello, stem side up, on a flat surface. Place your fingers gently on the underside just outside the stem, to secure it. Using your free hand (which should be your writing hand), place your fingers at the base of the stem and gently turn the cap inward. This may take a few turns until you feel it giving; it’s sort of like gently jiggling your key in a lock. When the stem gives, you should be home free and can just gently turn until the stem comes off. You don’t have to do this every time; once you get a feel for the portobello you will be able to just pull a stem off in the blink of an eye.
Prep: Remove stem (see tip). Wipe clean with a damp towel. Brush generously with olive oil and sprinkle with salt.
Grill: Place on the grill gill side down. Sprinkle with a little coarse sea salt.