Vegetarian Grills

You don't have to be a vegetarian to want to try the dishes in this section. Everyone will enjoy the pleasures of glorious vegetables griddled to perfection and served in a variety of sumptuous sauces, dips and dressings. All these recipes have enough protein to make them highly nutritious main courses and should tempt even the most avid meat-eater to try them.

Griddled Courgettes and Aubergines with Fondue Dip

This is delicious on its own or as an accompaniment to plain grilled meat or even Quorn steaks. I often make twice the amount of fondue, just so I can keep dipping my French bread into it!

Serves 4

2 small aubergines (eggplants)
2 large courgettes (zucchini)
45 ml/3 tbsp olive oil
1 garlic clove, chopped
5 ml/1 tsp Italian seasoning
Coarse sea salt, for garnishing
For the fondue:
100 g/4 oz/1 cup grated Cheddar cheese
100 g/4 oz/1 cup grated Gruyère (Swiss) cheese
15 ml/1 tbsp cornflour (cornstarch)
150 ml/¼ pt/2/3 cup milk
150 ml/¼ pt/2/3 cup crème fraîche
30 ml/2 tbsp vodka or kirsch
Salt and freshly ground black pepper
To serve:
French bread and a large mixed salad

Cut the vegetables diagonally into fairly thick slices. Toss in the oil with the garlic and seasoning and leave until ready to cook.
Mix all the fondue ingredients except the salt and pepper together in a saucepan and heat gently, stirring all the time, until bubbling, thick and smooth. Season to taste.
Preheat the grill. Lay the vegetables on the grill. Close the lid and cook for 6-8 minutes or until tender. Cook in two batches, if necessary.
Meanwhile, reheat the fondue and spoon into four small warm bowls.
Transfer the vegetables to warm plates and sprinkle with coarse sea salt. Put a pot of fondue on each plate.
Serve with lots of crusty bread and round the meal off with a large mixed salad.

Vegetable and Fruit Kebabs with Spicy Coconut Dip

The coconut dip adds richness and depth to the kebabs, which are a delicious mix of sweet and savoury flavours. Try them with peanut or cashew nut sauce too, for a mouth-watering change.

Serves 4

1 sweetcorn (corn) cob, cut into 8 chunks
1 large courgette (zucchini), cut into 8 chunks
1 large under-ripe banana, peeled and cut into 8 chunks
8 tomatoes
30 ml/2 tbsp olive oil
5 ml/1 tsp lemon juice
Salt and freshly ground black pepper
For the dip:
90 ml/6 tbsp white wine vinegar
90 ml/6 tbsp water
30 ml/2 tbsp clear honey
½ x 250g/9 oz block of creamed coconut
1 green chilli, seeded and chopped
5 ml/1 tsp grated fresh root ginger
30 ml/2 tbsp soy sauce
15 ml/1 tbsp chopped fresh coriander (cilantro)
A little sunflower oil
Sprigs of fresh coriander, for garnishing
To serve:
Rice and a green salad

Thread a piece of each vegetable and fruit on to eight wooden skewers that have been soaked in cold water. Brush with half the oil and the lemon juice and season lightly.
To make the dip, boil the vinegar, water and honey for 3 minutes, stirring, until the liquid is reduced. Stir in the coconut until dissolved. Stir in the remaining ingredients and add the remaining olive oil. Keep warm.
Oil the grill, then preheat it. Lay the kebabs on the grill. If you have an adjustable grill, lower the lid so it rests lightly on top of the kebabs and cook for 6 minutes. If not, cook on the open grill for 6 minutes on each side until griddle-browned and tender.
Transfer to warm plates and garnish with sprigs of coriander.
Serve on a bed of rice with the warm coconut dip and a green salad.

Lentil and Mushroom Patties with Curry Sauce

Rustic-style patties, griddled until golden and still moist inside, and served with a creamy, spicy sauce. If you're in a hurry, you could buy a jar of ready-made korma sauce and simply heat it in a saucepan.

Serves 4

For the patties:
225 g/8 oz/11/3 cups brown lentils, soaked for several hours in cold water
1 onion, finely chopped
1 garlic clove, crushed
100 g/4 oz mushrooms, finely chopped
60 ml/4 tbsp sunflower oil, plus extra for brushing
2.5 ml/½ tsp chilli powder
5 ml/1 tsp garam masala
30 ml/2 tbsp smooth mango chutney
75 g/3 oz/1½ cups fresh breadcrumbs
30 ml/2 tbsp chopped fresh coriander (cilantro)
1 egg, beaten
Salt and freshly ground black pepper
For the sauce:
1 onion, finely chopped
1 garlic clove, crushed
A little sunflower oil
45 ml/3 tbsp mild curry paste
50 g/2 oz/1/3 cup raisins
1 x 400 g/14 oz/large can of coconut milk
Wedges of lemon and sprigs of fresh coriander, for garnishing
To serve:
Rice and a side salad

Drain the lentils, place in a saucepan and add just enough water to cover. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 1 hour or until the lentils are tender and have absorbed all the liquid.
Meanwhile, fry (sauté) the onion, garlic and mushrooms in the oil for 2 minutes, stirring. Stir in the spices and cook for a further 30 seconds, then remove from the heat. Stir in the lentils and the remaining patty ingredients, seasoning to taste with salt and pepper. Leave until cool enough to handle then shape into eight flat cakes. Chill until ready to cook.
Make the sauce. Fry the onion and garlic in 15 ml/1 tbsp of the sunflower oil for 1 minute, stirring. Stir in the curry paste and fry for a further minute, stirring. Stir in the raisins and coconut milk. Bring to the boil, stirring, reduce the heat and simmer for 10 minutes until slightly thickened. Season to taste.
Oil the grill, then preheat it. Brush the cakes with oil, then place on the grill. If you have an adjustable grill, lower the lid so it rests lightly on top of the patties and cook for 4-5 minutes until griddle-browned and cooked through. If not, cook on the open grill for 4-5 minutes on each side, pressing down lightly with a spatula.
Transfer to warm plates and garnish with wedges of lemon and sprigs of coriander.
Serve with the sauce, rice and a side salad.

Grilled Italian Platter

This delicious array of griddled vegetables is truly fabulous! Make sure you have plenty of warm Italian bread to serve with it and follow it with a crisp, cool salad. Then, if you're still hungry, I would suggest a platter of Italian cheeses.

Serves 4

1 fennel bulb, cut lengthways into
5 mm/¼ in slices
2 small courgettes (zucchini), cut lengthways into 5 mm/¼ in slices
1 small aubergine (eggplant), cut lengthways into 5 mm/¼ in slices
2 onions, quartered
1 red (bell) pepper, quartered
1 x 400 g/14 oz/large can of artichoke hearts, drained
4 large open mushrooms, peeled
For the marinade:
60 ml/4 tbsp olive oil
1 garlic clove, crushed
Grated zest and juice of 1 lime
Salt and freshly ground black pepper
To finish:
100 g/4 oz/1 cup grated Mozzarella cheese
30 ml/2 tbsp sliced black olives
A few fresh basil leaves, torn
To serve:
Ciabatta bread

Cook the fennel in boiling, lightly salted water for 3 minutes. Drain, rinse with cold water and drain again.
Put all the prepared vegetables in a large, shallow dish.
Mix the marinade ingredients together and drizzle over the vegetables. Toss gently.
Preheat the grill. Lift the vegetables out of the marinade with a draining spoon and place as many as you can fit on the grill, close the lid and cook for 5 minutes. Remove and keep warm. Reheat the grill and cook the remaining vegetables in the same way.
Transfer the vegetables to warm plates and sprinkle with the grated cheese, olives and torn basil leaves.
Serve with ciabatta bread.

Potato and Corn Cakes with Cumin

These lightly spiced cakes can be made plain without the corn as an accompaniment to other dishes. You can use scooped-out potato from the potato nests or cook two medium potatoes in the microwave, then scoop out the flesh.

Serves 4

About 225 g/8 oz/1 cup cooked potato
1 x 200 g/7 oz/small can of sweetcorn (corn), drained
1 small onion, grated
1 small green chilli, seeded and chopped
2.5 ml/½ tsp ground cumin
10 ml/2 tsp plain (all-purpose) flour
Salt and freshly ground black pepper
1 egg, beaten
A little sunflower oil
To serve:
Mango chutney and a mixed salad

Mix everything except the egg and oil together until well blended.
Stir in the beaten egg to bind.
Shape into eight or 12 small cakes and flatten slightly. Chill for at least 30 minutes.
Oil the grill and preheat it.
Place the cakes on the grill. Close the lid and cook for 3-4 minutes until griddle-browned and fairly crisp on the outside. Transfer to warm plates.
Serve with mango chutney and a mixed salad.

Griddled Aubergine with Tomato, Basil and Mozzarella

This classic Mediterranean combination makes a delicious starter to serve before a pasta dish, or a light lunch served with a salad and crusty bread. You could even use the mixture as a hot filling for crusty baguettes or ciabatta rolls.

Serves 4

1 large aubergine (eggplant)
A little olive oil
60 ml/4 tbsp tomato purée (paste)
5 ml/1 tsp dried basil
Salt and freshly ground black pepper
175 g/6 oz Mozzarella cheese, sliced
A few fresh basil leaves, torn
To serve:
Warm focaccia bread

Preheat the grill. Trim the ends off the aubergine and slice lengthways into four thick slices.
Brush the slices with olive oil on both sides.
Place on the grill, close the lid and cook for 3 minutes.
Open the lid, loosen the slices. Spread with the tomato purée, then sprinkle with dried basil and a little salt and pepper. Top with slices of cheese. Holding the lid, lower it until it is just above the cheese and continue to cook for about 30 seconds until the cheese is melting.
Transfer to warm plates, drizzle with a little more olive oil and sprinkle with the torn fresh basil leaves.
Serve with warm focaccia bread.

Cauliflower Cheese Griddle with Fresh Tomato Sauce

Cauliflower and cheese have always been firm favourites and here is a way of getting those delicious tastes combined in a griddled cake. If you don't have time to prepare the sauce and other accompaniments, serve it with canned plum tomatoes.

Serves 4

1 small cauliflower, separated into small florets
100 g/4 oz/1 cup grated mature Cheddar cheese
5 ml/1 tsp made English mustard
50 g/2 oz/1 cup fresh white breadcrumbs
Salt and freshly ground black pepper
2 eggs, beaten
For the fresh tomato sauce:
1 bunch of spring onions (scallions), finely chopped
Sunflower oil
3 beefsteak tomatoes, skinned and chopped
15 ml/1 tbsp tomato purée (paste)
5 ml/1 tsp caster (superfine) sugar
2.5 ml/½ tsp dried mixed herbs
Sprigs of fresh parsley, for garnishing
To serve:
Baby new potatoes and peas

Cook the cauliflower in boiling, salted water for about 5 minutes or until tender. Drain thoroughly and leave until cold.
Mash the cold cauliflower with a potato masher, then stir in the cheese, mustard, breadcrumbs and a little salt and pepper. Mix with the beaten eggs to bind.
Make the sauce. Fry the spring onions in 15 ml/1 tbsp of the oil for 2 minutes, stirring. Add the remaining ingredients and simmer, stirring, for about 5 minutes or until pulpy. Season to taste.
Liberally oil the grill, then preheat it. Spread the cauliflower mixture out over the whole area of the grill. Close the lid and cook for 4 minutes until lightly golden and set. Divide into quarters. Transfer to warm plates and garnish with parsley.
Serve with the fresh tomato sauce, baby new potatoes and peas.

Grilled Falafels with Cucumber and Dill Dressing

These tasty morsels are usually deep-fried but here they become a mouth-watering low-fat phenomenon. They are equally delicious with the minted fromage frais dressing or the spiced yoghurt.

Serves 4

For the falafels:
1 x 425 g/15 oz/large can of chick peas (garbanzos), drained
1 red onion, quartered
1 garlic clove, crushed
2.5 ml/½ tsp chilli powder
5 ml/1 tsp ground cumin
5 ml/1 tsp caraway seeds
1 large sprig of fresh parsley
30 ml/2 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
1 egg, beaten
75 g/3 oz/¾ cup dried breadcrumbs
For the dressing:
5 cm/2 in piece of cucumber, grated
1 small garlic clove, crushed
10 ml/2 tsp dried dill (dill weed)
150 ml/¼ pt/2/3 cup thick plain yoghurt
A little sunflower oil
To serve:
Warm pitta breads and salad

Put all the falafel ingredients except the egg and breadcrumbs in a food processor and run the machine until the mixture forms a paste, stopping and scraping down the sides as necessary.
Shape the mixture into 12 small balls. Roll them in the egg, then the breadcrumbs, to coat completely.
Make the dressing. Squeeze the grated cucumber to remove excess liquid. Mix with the garlic, dill and yoghurt and season lightly. Chill until ready to serve.
Oil and preheat the grill. Place half the cakes on the grill. Close the lid and cook for 6 minutes. Keep these warm while you cook the remainder.
Serve with the yoghurt dressing, warm pitta breads and salad.

Vegetable and Tofu Kebabs with Passion Fruit Dressing

These sensational kebabs are bathed in a sharp, fruity passion fruit dressing. I find it best to cook the denser vegetables a little first so they all griddle to the same consistency - otherwise you'll have overcooked tomatoes and still-crunchy courgettes!

Serves 4

16 baby new potatoes
1 leek, cut into 8 pieces
1 courgette (zucchini), cut into
8 pieces
8 button mushrooms
8 cherry tomatoes
1 x 250 g/9 oz block of plain or smoked tofu, cubed
75 ml/5 tbsp olive oil
For the dressing:
1 passion fruit
15 ml/1 tbsp lemon juice
10 ml/2 tsp clear honey
Salt and freshly ground black pepper
To serve:
Crusty bread and a mixed salad

Cook the potatoes in boiling, lightly salted water for 3 minutes, then add the leek and courgette and cook for a further 3 minutes until almost tender.
Preheat the grill. Thread the cooked vegetables, mushrooms, tomatoes and tofu on to eight wooden skewers that have been soaked in cold water. Brush with some of the oil.
Place the kebabs on the grill and close the lid. Grill for about 3 minutes until cooked and golden.
Meanwhile, halve the passion fruit and scoop the seeds into a small saucepan. Whisk in the remaining oil with the remaining dressing ingredients and heat through.
Place the kebabs on warm plates and drizzle the dressing over.
Serve straight away with crusty bread and a mixed salad.

Sweet Potato Sticks and Baby Corn Cobs with Cashew and Chilli Sauce

If you can't find cashew nut butter, you can purée the nuts yourself in a blender or food processor, adding 15-30 ml/1-2 tbsp sunflower oil to form a thick, smooth paste. You can also use peanut butter if you prefer.

Serves 4

2 sweet potatoes, peeled and cut into thick sticks
250 g/9 oz baby corn cobs
2.5 ml/½ tsp chilli powder
60 ml/4 tbsp olive oil
5 ml/1 tsp dried oregano
For the sauce:
100 g/4 oz/½ cup cashew nut butter
1 green chilli, seeded and finely chopped
250 ml/8 fl oz/1 cup vegetable stock, made with 1 stock cube
10 ml/2 tsp soy sauce
60 ml/4 tbsp milk
15 ml/1 tbsp chopped fresh parsley, for garnishing
To serve:
Wholegrain bread and a large mixed salad

Put the sweet potato sticks and corn cobs in separate bowls. Add the chilli powder and half the olive oil to the sweet potato and toss with your hands to coat completely. Add the remaining olive oil and the oregano to the corn cobs and toss.
Preheat the grill. Lay the sweet potato sticks on the grill. Close the lid and cook for 12 minutes or until griddle-browned and cooked through. Remove from the grill and keep warm.
Reheat the grill, add the corn, close the lid and cook for 5 minutes.
Meanwhile, put all the sauce ingredients except the milk in a saucepan and stir well. Bring to the boil, stirring, until smooth. Thin with the milk.
Transfer the sweet potato sticks and corn cobs to warm plates and scatter the parsley over.
Serve with the cashew sauce, wholegrain bread and a large mixed salad.

Grilled Golden Polenta with Italian Tomatoes

Slabs of yellow polenta, coated in crunchy couscous and tasty Parmesan and griddled until golden, served with juicy tomatoes, filled with fragrant pesto and melting Mozzarella. You can make your own polenta slab, but this is much quicker!

Serves 4

2 beefsteak tomatoes
Salt and freshly ground black pepper
30 ml/2 tbsp pesto
50 g/2 oz/½ cup grated Mozzarella cheese
1 slab of ready-made polenta
45 ml/3 tbsp plain (all-purpose) flour
40 g/1½ oz/¼ cup couscous
25 g/1 oz/¼ cup freshly grated Parmesan cheese
1 egg, beaten
A little olive oil
Sprigs of fresh basil, for garnishing
To serve:
Olive ciabatta bread and a green salad

Halve the tomatoes, scoop out the seeds and discard. Season the insides with pepper.
Divide the pesto among the tomatoes, then fill with the Mozzarella cheese.
Cut the polenta into eight thick slices and pat dry on kitchen paper (paper towels). Season the flour with a little salt and pepper. Mix the couscous with the Parmesan. Dip the polenta in the seasoned flour, then the egg, then the couscous mixture, to coat completely.
Oil the grill, then preheat it. Place the polenta on the grill. Close the lid and cook for about 4 minutes until golden. Remove from the grill and keep warm.
Wipe down the grill, then reheat it. Put the tomatoes on the grill. Close the lid and cook for 1 minute only, to melt the cheese. The tomatoes should still be holding their shape.
Transfer to warm plates with the polenta and garnish with sprigs of basil.
Serve with olive ciabatta bread and a green salad.

Griddle-style Veggie Burgers

These tasty burgers are also good topped with a slice of cheese after cooking but while still on the grill. Hold the lid over the cheese, not quite touching, for about 30 seconds until the cheese is melting.

Serves 4

A little sunflower oil
1 small onion, finely chopped
1 red (bell) pepper, finely chopped
1 x 300 g/11 oz/medium can of petit pois with carrots, thoroughly drained
100 g/4 oz/1 cup cooked long-grain rice
5 ml/1 tsp dried mixed herbs
Salt and freshly ground black pepper
90 ml/6 tbsp plain (all-purpose) flour
1 egg, beaten
To serve:
Large burger buns, mayonnaise and a large salad

Heat 15 ml/1 tbsp of the oil in a saucepan, add the onion and pepper and fry, stirring, for 3 minutes until softened and lightly golden. Remove from the heat.
Add the peas and carrots and mash with a potato masher. Stir in the rice, herbs, a little salt and pepper, the flour and the beaten egg.
Oil the grill, then preheat it. Shape the mixture into four cakes and place on the grill. Close the lid and cook for 5 minutes.
Transfer to large burger buns, top each with a dollop of mayonnaise and serve with a large salad.

Barbecued Quorn Steaks

Quorn is so versatile it can take on almost any flavour. Here it is cooked with a simple barbecue sauce to make it slightly sticky and rich. The trick is to grill it long enough to give it a glorious glaze but not so long that it burns. Check often during cooking.

Serves 4

15 ml/1 tbsp golden (light corn) syrup
30 ml/2 tbsp tomato purée (paste)
10 ml/2 tsp Worcestershire sauce
10 ml/2 tsp soy sauce
15 ml/1 tbsp red wine vinegar
1.5 ml/¼ tsp pimentón
Freshly ground black pepper
4 Quorn steaks
A little sunflower or olive oil
100 g/4 oz/2 cups beansprouts
1 small green (bell) pepper, very thinly sliced
1 small red pepper, very thinly sliced
To serve:
Tagliatelle tossed in olive oil with a handful of toasted pine nuts

Mix together the syrup, tomato purée, Worcestershire and soy sauces, vinegar, pimentón and a little pepper in a shallow dish.
Add the Quorn steaks and turn to coat with the mixture. Leave to marinate for at least 2 hours, turning once or twice.
Oil the grill, then preheat it. Drain the Quorn, place on the grill, close the lid and cook for 3-4 minutes, opening and brushing with any remaining marinade once during cooking.
Mix the beansprouts and peppers together. Transfer the steaks to warm plates and garnish with the beansprout mixture.
Serve with tagliatelle tossed in olive oil with toasted pine nuts.

Cracked Wheat Patty and Aubergine Sandwiches

Highly nutritious and delicious 'sandwiches' with not a slice of bread in sight! Slices of aubergine are filled with a gorgeous, nutty cake, and griddled until golden. They are then bathed in a simple but delicious tomato sauce.

Serves 4

1 litre/1¾ pts/4¼ cups water
100 g/4 oz/1 cup cornmeal
15 ml/1 tbsp peanut butter
Salt and freshly ground black pepper
75 g/3 oz/¾ cup salted peanuts, finely chopped
175 g/6 oz/1 cup bulgar (cracked wheat)
2 small aubergines (eggplants)
1 garlic clove, crushed
30 ml/2 tbsp chopped fresh parsley
A good pinch of cayenne
A little olive oil
200 ml/7 fl oz/scant 1 cup passata (sieved tomatoes)
2.5 ml/½ tsp dried oregano
10 ml/2 tsp clear honey
To serve:
Rocket salad

Bring 500 ml/17 fl oz/2¼ cups of the water to the boil in a large pan. Add the cornmeal, peanut butter and a little pepper. Cook over a very gentle heat, stirring frequently, for about 3 minutes until the mixture is very thick and leaves the sides of the pan clean. Stir in the peanuts and leave to cool.
Put the bulgar in a heavy pan and cook gently for about 4 minutes until lightly toasted, stirring as it heats. Add the remaining water and bring to the boil, then cover the pan, reduce the heat and simmer for about 20 minutes, stirring occasionally to prevent sticking. Season with salt and pepper.
Cut the stalks off the aubergines, then cut each lengthways into four thick slices.
Work the cornmeal and bulgar mixtures together with your hands, adding the garlic, parsley and cayenne. Shape into four oval, flat patties, just smaller than the aubergine slices. Chill well.
Preheat the grill. Brush the patties with oil and place on the grill. Close the lid and cook for 5 minutes until the patties are griddle-browned. Remove and keep warm.
Brush the aubergine slices with oil. Place on the grill, close the lid and cook for 5 minutes or until griddle-browned and tender but not soggy. Cook in two batches if necessary.
Meanwhile, mix the passata with the oregano and honey in a small saucepan and season lightly. Heat through.
Transfer one of the aubergine slices to each of four plates and top with a patty, then another aubergine slice. Spoon a little warm passata sauce over each sandwich.
Serve with a rocket salad.