Claire
Master Chef
Please don't forget, now that we're into grilling season (I know, I know, many of you grill year 'round), most vegs do very well on the barby. For vegetarians, grill those veggies, then chop and toss in water and simmer until it's a mess. Strain and you have a smokey flavored broth that is perfect for bean and pea soups and your meat-eating friends will swear you've cooked with a ham bone. Grilled veggies will keep in the fridge for several days, and are great tossed with pasta or rice, hot or cold. A spagetti squash -- pierce several times and grill until it is brown-to-black on each side. The interior of the squash will have a great flavor! Do the same with eggplant and spoon out the interior, mash with olive oil and garlic, and you have baba ganoush that is spectacular. Grillling isn't just for meat, and it is so easy and quite impressive to people who never thought of it. Even if I don't want to eat them for that particular meal, when we put meat on the grill, I add some squash, onions, whatever, for a later meal.