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Doable Challenge: Go Vegetarian on the Grill

May 27, 2013

From Michael Pollan and Mark Bittman to the Meatless Monday campaign, experts agree that there are a lot of health benefits to eating less meat and more plants, including reduced risk for heart disease, cancer, obesity, and diabetes. This is a great time of year to try going meatless for a few meals a week, since there's so much great produce available at farmer's markets. So, this week, our Doable Challenge is simple: Try making a full vegetarian meal on the grill. Our feature on healthy Mediterranean-style grilling offers many recipes and tips for veggies on the grill. For more ideas, see our vegetarian spa menu and our veggie burger recipes. My favorite vegetarian grilled meal doesn't even involve a recipe: I just take whatever veggies I find at the farmer's market (onions, zucchini, yellow squash, firm tomatoes, corn, mushrooms, red peppers, eggplant, etc.), slice and brush with olive oil, then grill until nicely browned and tender, chop, and toss with pasta, a bit of cheese (fresh mozzarella, goat cheese, Parmesan, pecorino romano, feta, and ricotta salata are all nice choices), fresh herbs, and a bit more olive oil. It's so tasty hot or at room temperature and the leftovers are even great right out of the fridge. So, how about it? Are you ready to veg out the next time you fire up the barbecue? Pictured: Pasta with Grilled Vegetables and Feta

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