The New Vegetarian Grill: 250 Flame-kissed Recipes for Fresh, Inspired Meals

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Harvard Common Press, 2008 - Cooking - 344 pages
12 Reviews
Vegetarian fare has never been so quick, diverse, or delicious. In this updated version of her best-selling classic, Andrea Chesman presents more than 250 recipes that demonstrate the scope and versatility of grilled vegetarian meals. Vegetables cooked on the grill take on a sweet and smoky taste that’s irresistible, and these simple, sophisticated dishes will appeal to vegetarians, and meat-eaters alike. With recipes ranging from Brie, Cranberry, and Pistachio Quesadillas to Marinated Roasted Pepper and Olive Salad, from Grilled Eggplant Steak Sandwiches to Spinach-Feta Pizza, from Wok-Grilled Vegetable Lo Mein to Tandoori-Style Vegetable Kabobs, The New Vegetarian Grill amply demonstrates the wealth of vegetarian fare you can prepare on your gas or charcoal grill. In addition to updated recipes, this new edition features expanded information on grilling techniques and equipment options. Explore a world of wholesome, flavorful vegetarian cuisine—without leaving your own backyard.
  

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Review: The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals

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Review: The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals

User Review  - Reading For Sanity - Goodreads

read this review and others at http:// Read full review

Contents

Simply Vegetables
16
Appetizers and Soups from the Grill
70
Great Grilled Salads
106
Sensational Sandwiches and Burgers
142
Wrapped and Stuffed 1 79
180
FiredUp Flatbreads and Pizzas
200
FlameKissed Pasta
228
Kabobs Couscous and Other Compelling Combinations
254
Grilled Fruit and Desserts
292
Marinades Glazes Pestos and Dipping Sauces
314
Measurement Equivalents
333
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About the author (2008)

Andrea Chesman has written more than 20 cookbooks, including Storey's Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom's Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.

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