When it’s grilling season, we think of grilled ribs, burgers and seafood, but what about the vegetarians we’re serving? This recipe has that covered. Grill a large portobello mushroom and they have a complete meal. Up there with grilled meat, vegetables are one of my favorite foods to grill and, of course eat. Sun dried tomatoes can be used in so many ways and a very underused ingredient. What I love most about them is, they add a delicious natural sweetness to sauces, pasta sauces, pesto. Add them to cornbread for a delicious boost of flavor or throw an handful in a salad. They also make very tasty snacks. You don’t have to be limited to the vegetables I chose to grill. Bell peppers, eggplant (aubergine), tomatoes and cauliflower are all delicious options. Summer will be over soon, so get those grills fired up and let’s make the most of what’s left of the season. Serving Suggestion I serve Grilled Vegetables with Creamy Sun Dried Tomato Dip with Grilled Key Lime Shrimp (recipe below). A delicious warm weather meal. I also like to chop up the vegetables and mix them and the dip with pasta for Grilled Vegetable Sun-Dried Tomato Pesto Pasta. More Grilling Recipes:
Grilled Margherita Pizza Grilled Parmesan Garlic and Basil Corn on the Cob Grilled Shrimp and Scallop Kabob
Grilled Key Lime Shrimp
