According to recent research, eating a plant-based diet can reduce your greenhouse gas emissions by at least 0.8 tonnes CO2 equivalent per year. Take steps in this direction on your grill this summer! While veggie burgers offer one replacement for meat, many vegetables are very tasty when grilled directly. Eggplant, zucchini, bell peppers, sweet potatoes, cauliflower, and even tofu and polenta can be cut into slabs or rounds, brushed with oil and cooked on the grill. Beets, kale, asparagus, carrots, parsnips, and Portobello mushrooms can all be grilled whole. Brush with oil, turn often, and just slip off the skins of carrots and beets when done. Potatoes and beets can either cook directly over the heat or be wrapped in foil with some olive oil. Enjoy kabobs? Fill skewers with chunks of eggplant, mushrooms, cherry tomatoes, onion, bell peppers, and zucchini marinated for a couple of hours in a mixture of olive oil, red wine vinegar, minced garlic, oregano, basil, thyme, rosemary, salt and pepper.
Photo by Susan O'Donnell
Photo by Susan O'Donnell
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