We are eating primarily vegetarian at our house this summer. Last year I bought a new grill and I definitely want to put it to good use, even if meat isn’t on the menu. My strategy is fire it up and fill it. I love having leftovers.

clockwise from upper left
portebello mushrooms; red potatoes, polenta, corn on the cob,veggie burgers, onions.

Here was my strategy. I prepared the vegetables and fired up the grill and threw on the small red potatoes cut in half. I basted them with olive oil and sprinkled them with chipolte pepper. Closed the lid and let the grill get to about 400 and let the poatoes cook for about 10 minutes.

Next? My favorite summer vegetable:  Corn on the cob. Basted with olive oil and sprinkled with sea salt and fresh ground pepper.

Then I add sliced store bought polenta. Again basted with oil. This I sprinkled with “tandoori seasoning”. An Indian seasoning that I buy this at the local international food store.

Next I added the veggie burgers and portobello mushrooms, basted with a combination soy sauce and Worcheshire sauce and a touch of sesame oil.

I then shuffled the potatoes up to the warming shelf to make room for the onions.

This supplied the two of us with at least five meals — including some amazing portobello sandwiches garnished with sundried tomato spread; Veggie burgers reheated and made into “patty melts” and polenta served with a dollop of bean dip on top.

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