VEGGIE STEAKS ARE IN!
Few things are more impressive to hungry guests than a platter of steaks and burgers—except maybe a platter of veggie steaks. Cabbages, portobello mushrooms, eggplant, and more just beg to be devoured hot off the grill. Pair with a cold side dish such as potato salad or three-bean salad (both available at Fresh Thyme), and you have a classic summer meal!
A classic stand-in for steak, portobellos are big, beefy mushrooms. Marinate for 30 minutes before grilling for extra flavor; balsamic vinegar adds a caramelizing finish. Depending on size, grill for 2 to 4 minutes per side.
Select firm eggplants, avoiding large ones, which can be bitter. Cut lengthwise or widthwise into 1-inch steaks. Baste with olive oil and season as desired. Grill about 4 minutes per side or until tender.
Cut cauliflower into ½- or ¾-inch steaks. Baste with olive oil and season with salt, pepper, and any other spices. Grill about 8 minutes per side; take care when turning because cauliflower is often fragile.
Peel off outer leaves from green, red, or purple cabbage. Cut the head into 1½-inch slices and brush with olive oil. Sprinkle with coarse sea salt and cracked pepper, then squeeze a little lemon juice over top. Grill for 5 to 10 minutes per side, using a spatula to turn carefully.