Vegetarian Recipes for Barbecue Season

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Andrew Scrivani for The New York Times

If your Labor Day plans include a picnic or barbecue, be sure to check out Martha Rose Shulman’s latest installment of Recipes for Health, which offers flavorful options for vegetarian eaters. She writes:

Vegetarians need not suffer with veggie burgers and tofu hot dogs. Pack vegetables in foil packets, ready to throw on the fire, and accompany them with romesco, the pungent Catalan sauce thickened with nuts.

How about potato salad? I make a version that’s just as creamy but lighter, because I use yogurt instead of mayonnaise in the dressing. Or choose something that can be made ahead of time and gets better overnight — like ratatouille, the summer vegetable stew from Provence, or a Mediterranean bean salad.

Here are five great recipes for outdoor eating for vegetarians and meat-eaters alike.

Ratatouille: Like many savory stews, this Niçoise classic tastes even better the day after you make it — and it’s great cold as well as hot.

Creamy Potato Salad With Yogurt Vinaigrette: This salad resembles a classic creamy potato salad with lots of crunchy celery, but there’s only a smidgen of mayonnaise here.

Turkish Bean and Herb Salad: Pink beans are a good choice for this light salad, adapted from a recipe by the cookbook author Clifford Wright.

Grilled Mushrooms in Foil Packets: If you like to grill foods at a picnic, here’s a great vegetarian option.

Grilled Leeks With Romesco Sauce: Steamed and grilled leeks are paired with romesco sauce, a nut-thickened pepper purée.