Throw Another Portobello On the Barbie?

Move over, burgers, dogs and chicken – and make room for some veggies on your grill. Not only does grilling bring out the natural sweetness of a lot of vegetables, you can also toss some fruit on there, too, for an exotic and flavorful touch. Unfortunately, our Grillzilla bit the big one last summer in an impressive fireball, so I'll be improvising this weekend. Hopefully, your barbecue is in better working order than the charred remains sitting on my back deck, and I hope you’ll try some of my favorite grilling ideas:

1. Kebabs are always impressive – and wicked easy. Try to find flat skewers (try your local kitchen supply store), and if you’re using bamboo ones, soak them for a while in water to prevent scorching. The flat ones are good because when you turn them on the grill, you won't have stuff spinning around. Veggies that can hold their own on the kebab are cherry tomatoes, chunks of pepper (go for the orange, yellow and red ones, for variety, and if you want to splurge), slices of onion or hunks of eggplant. Toss on some squares of marinated tofu if you're so inclined, or a chunk of cantaloupe or pineapple. (Note: harder fruits are easier to grill than softer ones, and they will be HOTTER than the other stuff when you take them off the grill, so be careful!)

Your marinade doesn't have to be complicated. One that I use frequently (works for fish, chicken or veggies) is just lemon juice, olive oil, chopped lemon or lime zest and a sprinkle of herbs like thyme or tarragon, plus salt and pepper. If you’re marinating tofu, add soy sauce and a bit of garlic for some kick.

2. I love a good portobello burger, and it’s soooo easy to do on the grill! You can also use eggplant rounds. The heat of the barbecue will bring out their natural sweetness and give you something with a meaty texture, in case you're missing burgers. To prep portobellos, first cut off the stems, and then clean the tops with a soft, damp cloth. Take a square glass pan and mix up the following marinade: 1/2 cup of water, a couple of teaspoons of olive oil, a generous splash of balsamic vinegar (more is better than less), about 1/4 teaspoon of cayenne pepper, a few cloves of garlic (crushed) salt and pepper to taste. Some people like a bit of sugar in this, too, but I don’t use it. Place the portobellos, cap side down, in the pan and marinate. Grill until tender, or about five minutes on each side on low heat. Baste with the remaining marinade so the portobellos will stay moist. (I like to boil the remaining marinade down to a reduction so it stays thicker and is easier to brush on the ‘shrooms when grilling.)

3. A grill basket is great for loose vegetables – cherry tomatoes and the like - that might otherwise fall to through the grates to their doom.

4. If you’re grilling skewers or large slices of fruit, brush them with oil (to keep them from sticking) and maybe a sprinkle of cinnamon sugar.

4. Corn on the cob? Forget wrestling with that big pot of water in the kitchen while everyone else is outside having fun -- just husk them and toss on the grill until tender.

For more fruit and veggie grilling ideas, go here. Enjoy, and for you Americans, happy Fourth!