It's summertime, and my Pinterest boards and Instagram feed have been inundated with gorgeous photos of seasonal produce, charred to perfection on an outdoor grill (adjacent, of course, to the glamorous and happy people about to enjoy said produce). I love grilled veggies so, so much, and it delights me that so many people have caught onto the ways grilling can go beyond burgers and 'dogs.
What I don't love is not having a grill. And knowing that whenever I happen to be in the proximity of one--like at a family party--my slice of real estate will be proportional to the number of vegans at that party (namely, 1: a lot).
Refusing to be defeated by the restrictions of urban living, and needing some way to enjoy my favorite of summer's bounty--eggplant, I turned to the oft-overlooked part of the oven: the broiler. It works the same way as a grill, but in reverse, and because of the intensity of the heat, you only need to use it for a few minutes to achieve those lovely grill marks. This dish can easily be increased in quantity depending on how hungry you are (or how many you're feeding), but unlike other BBQ fare, it has a distinctively un-casual feel. A carefully arranged plate of these blistered veggies can be an aspiring griller's weeknight alternative or a charcoal hoarder's upscale entree. No matter what your "outdoor space" status is, find a way this summer to get your vegan grill on.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup coconut yogurt
- 1/2 tablespoon fresh grated ginger
- 1 clove grated garlic
- 1/2 teaspoon raw honey
- 1/2 tablespoon miso
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 long eggplant, sliced in half
- 1 medium yellow banana pepper, slice in half lengthwise
- 1/2 tablespoon olive oil
- For garnish parsley
Directions
1. For the yogurt sauce, combine the first 7 ingredients in a medium bowl and stir well, adding more or less liquid to create the desired consistency (start with a little less if you prefer it thick). Set aside; you want the garlic especially to settle into the yogurt base.
2. Arrange the eggplant and pepper on the pan for the broiler. Make diagonal slices in the flesh of the eggplant to increase absorbency. Drizzle with olive oil and sprinkle a bit of salt over both, and broil cut-side up for 5 minutes, until the eggplant flesh is browning. Turn and cook another 5 minutes, so that the skin of the eggplant and peppers have blistered and browned.
3. When ready to serve, drizzle the vegetables with sauce and garnish with roughly chopped fresh parsley. Enjoy on its own or atop a bed of greens & grains for a heartier meal.
2. Arrange the eggplant and pepper on the pan for the broiler. Make diagonal slices in the flesh of the eggplant to increase absorbency. Drizzle with olive oil and sprinkle a bit of salt over both, and broil cut-side up for 5 minutes, until the eggplant flesh is browning. Turn and cook another 5 minutes, so that the skin of the eggplant and peppers have blistered and browned.
3. When ready to serve, drizzle the vegetables with sauce and garnish with roughly chopped fresh parsley. Enjoy on its own or atop a bed of greens & grains for a heartier meal.
Also by Jennifer: Healthy Dinner: One-Pot Soba Noodle Turnip Bowl
Related: Vegan Gluten-Free Breadless Eggplant Sandwich
Vegan Mediterranean Recipes: Baba Ganoush & Bell Pepper Baguette
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Photos: Jennifer Kurdyla
